” Palak Tambli ” is a simple traditional accompaniment from Karnataka
  1. Clean,wash and roughly chop palak leaves ( you can retain tender stems too ) .
  2. In a pan add few drops of ghee and roast jeera,pepper and green chilli.Fry for a minute.
  3. Add the palak leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.
  4. Remove from the flame and keep aside to cool.
  5. Grind leaves -spice mix ,coconut and salt to a very smooth paste in a mixer by adding little water.
  6. Pour the mixture to a bowl and add buttermilk / curd .Mix well.Adjust the consistency as required. The consistency should be thin .
  7. Heat the remaining ghee in a small pan.Add mustard seeds and jeera ,when it splutters add curry leaves .Pour the tempering on the thambli .
  8. Serve Palak tambli in room temperature with hot steaming rice or relish as such as a drink.
Recipe Notes
  1. You can try any other herb like mint, curry leaves,fenugreek leaves,brahmi leaves ,ajwain leaf etc .
  2. Grind the paste smooth . That will give a nice consistency .
  3. Use little sour curd or buttermilk .Sourness will enhance the taste


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