Palak soppu tambli recipe | How to make palak tambuli | Spinach raita or thambli
By Latha on March 19th, 2024
Palak soppu tambli or palak tambuli recipe explained with step by step pictures and a video. Palak soppina thambli or thambuli is a spinach raita. Palak raita is prepared using palak leaves, curd, coconut, green chilli, cumin seeds and some other spices. Palak soppu tambli is a simple healthy recipe and tastes very good with rice.
As I have mentioned in my earlier posts, thambuli is a curd or yoghurt based gravy recipe, and is served as a first coarse in a multi coarse meal. And thambli or thambuli is "Thampada Huli", which translates to "cold sambar" in Kannada language.
Palak also very good for health. Palak is rich in nutrients like Vitamin C and iron. Palak helps in loosing weight and improves metabolism. Regular consumption of palak is good for the heart. Palak helps to maintain blood sugar level and it relieves constipation. Palak is good for skin, eyes and teeth. It prevents cancer and improves brain function. So don't forget to include palak in your diet. You can find many palak recipes on this website like palak soup, palak sambar, palak palle (palak dal) and palak parota recipes.
If you are looking for more tambli or thambuli recipes then do check my coriander leaves thambli, spring onion thambli, doddapathre hasi thambuli, Shunti or ginger thambli, doddapthre thambuli, brahmi thambuli, dasavala thambuli and ginger thambuli recipes.
I have made a video on this palak tambli recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 5 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 handful of palak leaves
- 1/2 tsp cumin seeds
- 1 green chilli or 1/2 tsp pepper
- 1/4 cup coconut
- 1 cup buttermilk (using 1/2 cup curd and 1/2 cup water)
- 1/2 red chili
- 2 tsp cooking oil or ghee
- 1/2 tsp mustard seeds
- Salt as per your taste.
Instructions for making palak soppu thambli:
- Pick, clean and rinse the palak soppu or spinach leaves.
- Then chop the palak leaves.
- Heat a frying pan. Add in oil or ghee, cumin seeds and slit green chilli.
- When the cumin seed splutters, add in chopped leaves.
- Fry until leaves are soft and raw smell is gone. Switch off the stove.
- Wait until cool. Take coconut in a mixie jar.
- Add fried ingredients and salt.
- Grind it into a smooth paste by adding required water. Transfer it into a container.
- Add in buttermilk (whisked curd and water). Also add in water. It shall have thin milkshake consistency.
- Prepare tempering with oil, mustard seeds, red chili and asafoetida.
- Add the tempering to the tambli. You can adjust the salt and consistency if needed.
- Serve it with hot steaming rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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