Palak Thambuli / Spinach Thambli Recipe

Palak thambli recipe is basically a side dish prepared out of spinach leaves which almost reminds of a raita. This spinch thambuli is originally a Karnataka dish which is usually eaten along with hot rice and most of the times, thamblis are served at the beginning of the lunch or dinner. I have already posted different types of thambuli recipes, and to mention a few of them like Fenugreek seeds thambli, Ginger thambli, Basale leaves thambli, and so on. Here, we saute palak leaves, grind it with coconut and mix it with yoghurt. So, this is one of the easiest form of spinach recipes to cook. Frankly speaking, thamblis are one of the healthiest side dish which can be consumed by both young and adult. Those persons who have aversions for curds can eat it in the form of thambulis.

How To Prepare Palak thambli / Spinach Thambuli. 

The time taken to prepare this dish is around 10 minutes and the quantity mentioned here is enough for 2 persons.

Ingredients For Palak thambli.

• Palak leaves ( spinach ) - 1 bunch.

• Curds ( yoghurt ) -  1 cup.

• Jeera seeds ( cumin seeds ) - 1 tsp.

• Pepper corns - 4.

• Salt - as required.

• Green chillis - 2.

• Asafoetida - a pinch.

• Ghee - 1 tsp.

• Coconut scrapings  - 2 tbsp.

For Tempering :

• Red chilli ( byadige )  - 1.

• Ghee - 1 tsp.

• Mustard seeds- 1 / 2 tsp.

• Urad dal ( black gram dal ) - 1 / 2 tsp.

• Curry leaves - 1 string

Method To Make Spinach Thambuli.

• Wash the palak leaves thoroughly under the running water.

• Heat a pan with ghee in it.

• Add jeera seeds and allow it to crackle.

• Now add pepper corns and green chilli into the pan.

• Add the washed palak leaves and saute till the palak leaves changes its colour. It will probably take around 2 - 3 minutes.

• Allow it to cool.

• Transfer the sauteed ingredients into a mixer jar.

• Add scraped coconut,  asafoetida and a little curds into the mixer jar.

• Now grind the ingredients into a smooth paste.

• Transfer the ground ingredients into a bowl.

• Add salt, water and the remaining curds. 

• Mix it well.

• Heat another small pan with ghee in it.

• Add the broken red chilli, mustard seeds, urad dal and curry leaves into the pan. 

• When the ingredients starts spluttering, transfer the seasoning to the thambli bowl.

Your healthy and tangy spinach thambuli is ready to be served!!!.

KitchenMasti Points.

1. Be cautious while adding the curds. to it that the curds are not very sour.
2. The thambli should be very watery in texture, so you must dilute it with the water.
3. Always use fresh coconut for grinding the thambli for a refreshing taste.

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