Ingredients:
Palak / spinach - 1 big handful
Yogurt - 1/2 Cup
Fresh coconut - 1/2 Cup
Salt - As Required
Green chilly - 2
Jeera / Cumin Seeds - 1/2 tsp
Black Pepper - 10 to 15
Mustard Seeds - 1/4 tsp
Red chilly - 1
Hing - 1/4 tsp
Ghee / oil - 2 tsp
Method:
1) Thoroughly wash spinach and roughly chop them.
2) In a pan, add 1/2 tsp ghee , add jeera, pepper and when its fried golden brown add Green chilies and fry well.
3) Now add Washed Spinach and fry until soft and done.
4) Turn off the heat and let it cool
5) Once cooled down, add this mixture to blender along with coconut and salt with very little water and grind into fine paste.
6) Now add Yogurt and pulse it.
7) Transfer the content to a bowl. Adjust the consistency if required.
8) In another small pan, add remaining ghee and once its hot add mustard,, jeera, red chilly with hing and prepare seasoning.
9) Add this seasoning to the Tambuli in bowl.
2) In a pan, add 1/2 tsp ghee , add jeera, pepper and when its fried golden brown add Green chilies and fry well.
3) Now add Washed Spinach and fry until soft and done.
4) Turn off the heat and let it cool
5) Once cooled down, add this mixture to blender along with coconut and salt with very little water and grind into fine paste.
6) Now add Yogurt and pulse it.
7) Transfer the content to a bowl. Adjust the consistency if required.
8) In another small pan, add remaining ghee and once its hot add mustard,, jeera, red chilly with hing and prepare seasoning.
9) Add this seasoning to the Tambuli in bowl.
Palak Thambuli is ready to be served with Rice or as side dish for Pulav.
Note:
1) Keep the thambuli thick if using with rice and keep it thin by adding more yogurt if using as a drink
2) spinach can be replaced with any other green leafy vegetable.
3) Oil can be used as an alternative.
4) Dry coconut can be used as an alternative but thambuli tastes good only with Fresh grated coconut.
