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Palak Thambuli

Palak Thambuli Video Recipe

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Palak Thambuli

	3.0 Stars based on 94 Reviews
Author : vandana...	Published On : Jan 17, 2012
Preparation Time: 10min	Recipe Type : Dipping/Pickles
Cooking Time : 10 min	Standing Time : 20
Yield : 4 (4 servings)	Ingredient : Spinach

Description : Yogurt or Buttermilk gravy along with spinach and fresh grated coconut

Recipe of Palak Thambuli
Ingredient Name	Unit	Quantity

Curry leaves	leaf	4 or 5
Fresh grated coconut	cup	1
Green chillies	number	2
Jeera or cumin seeds	tsp	2
Mustard seeds	tsp	1
Oil	tbsp	1
Red chillies	number	2
Salt to taste
Sour beaten Yogurt or Buttermilk	cup	1
Spinach	bunch	1
Split urad gram	tsp	1/2
Split yellow gram	tsp	1/2
Directions \| How to make Palak Thambuli

1. Wash the spinach leaves thoroughly in cold water taking its stem apart , drain it and keep it aside. 2. Take a kadai or deep frying pan and heat it. 3. When pan becomes slightly hot add 2 tsp of jeera to it. 4. When jeera start spluttering add the washed spinach leaves to the pan and toast it along with jeera. 5. When the leaves become tender remove it from heat and allow it to cool. 6. When the above mixture have become cool add them to the blender along with 2 green chillies and 1 cup freshly grated coconut. Grind them to a smooth paste.Add water if desired. 7. To the ground mixture add the sour beaten yogurt or buttermilk and mix them well. 8. Add salt to taste. 9. For seasoning, add 1 tbsp of oil in pan and heat.Add mustard seeds, split urad gram, split yellow gram , red chillies and curry leaves. 10. Pour the seasoning over the palak mixture and Thambuli is ready to serve.
Recipe Tips	Serving Ideas
Tastes best with medium sour yogurt.	Can be served along with idlis and dosas also

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Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Palak Thambuli

About Palak Thambuli

This healthy and simple dish is a Manglorian or Udupi recipe which can be served along with plain rice, dosa , idlis or even rotis. This recipe can be tried out with other greeny leafy vegetables such as keera, turnip leaves, beetroot leaves etc.

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