Spinach Yogurt Mash/Palak Tambuli

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.

Spinach Yogurt Mash/Palak Tambuli

Spinach Yogurt Mash/Palak Tambuli

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
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 1 bunch Spinach/Palak

  • 1 cup Yogurt/Curds

  • 3 -4 Green chilies

  • 3 tbsp Coconut grating ( fresh or desiccated )

  • A pinch Turmeric powder

  • 3 -4 tbsp Water

  • Salt – to taste

  • For seasoning :
  • 1 tbsp Ghee

  • 1/2 tsp Mustard seeds

  • 1 tsp Cumin seeds/Jeera

  • 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.

The links to my published Spinach recipes are attached below for your interest.

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