Spinach Yogurt Mash/Palak Tambuli

Written by Maya Shetty in FOOD, INGREDIENTS, SPINACH, VEGETARIAN DISHES

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Palak Tambuli/Spinach Yogurt Mash is a traditional dish from the coastal region Udupi, of the southern state in India,Karnataka. Packed with nutrition and flavor, a favorite side dish during the hot summer months. The yogurt/curd is believed to hydrate and the spinach is packed with nutritional value. The coconut adds to the flavor of the dish and is a staple in most dishes from the region, as they grow in plenty there.

Table of Contents

Spinach Yogurt Mash/Palak Tambuli

Recipe by Maya Shetty @stirringmyspicysoul.com

Palak Tambuli/Spinach Yogurt Mash is a traditional dish from the coastal region of the southern state in India,Karnataka. Packed with nutrition and flavor, a favorite side dish during the hot summer months. The yogurt/curd is believed to hydrate and the spinach is packed with nutritional value. The coconut adds to the flavor of the dish and is a staple in most dishes from the region, as they grow in plenty there.

Course: Side DishCuisine: South Indian

0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 1 bunch Spinach/Palak
1 cup 1 Yogurt/Curds
3 3 -4 Green chilies
3 tbsp 3 Coconut grating ( fresh or desiccated )
A pinch Turmeric powder
3 3 -4 tbsp Water
Salt – to taste
For seasoning :
1 tbsp 1 Ghee
1/2 tsp 1/2 Mustard seeds
1 tsp 1 Cumin seeds/Jeera
1 1 (split) Dry Red chili

Directions

Clean & rinse the spinach well, under cold running water to remove any grit.
Pour 3 cups of water in a pan and set it to boil.
Chop the spinach leaves and add them in the pan containing the boiling water. Let it sit for 5 minutes. The leaves will turn soft and appear darker green.
Remove from stove & drain the water.Let the spinach leaves cool a bit.
Put the cooled leaves in a blender, along with green chilies and coconut gratings and blend it to a fine paste.
To the above add the yogurt and mix well. One may add water at this point, if requiring a thinner consistency based on one’s preference.
Add salt to taste.
Last, do the seasoning with ghee, mustard ,cumin / jeera seeds and red chili.
Serve as a side with hot rice and papad/Indian rice crackers.

Notes

‘Tambuli’ is the name given to an authentic side dish from Udupi, the coastal town in Southern India. It can be prepared using various vegetables , with yogurt & coconut as the base. Makes for a yummy side dish for hot steaming rice during the summer months.