Category Archives: Shimoga

Palak Thambuli (Spiced Spinach Yogurt Purée)

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For those of you not familiar with dishes from Karnataka, presenting to you the humble thambuli. This is a kind of raita containing a ground mixture of peppercorns, cumin seeds and some greens or roots like ginger. It is a staple in many homes in coastal Karnataka and regions in the western ghats, forming the first course of the meal. We were introduced to this dish at a very young age from my aunt who hails from Sirsi and from then it became my favorite, so my mum made it very often. This is usually eaten with rice right at the beginning of the meal and it’s known to help in digestion and has other medicinal values based on the type of thambuli. I’m posting this recipe following a request from a close friend, Shri. 🙂

Now that we’re done with my history with thambuli and other trivia, let’s move on to the recipe. 🙂 I made Spinach thambuli this time.

Spinach Thambuli

The Recipe:

Source – My aunt (Dodamma)
Cooking time – 10 mins

Here’s what you’ll need:

  • 1 cup or a handful of spinach leaves, roughly chopped
  • 2 tbsp fresh coconut, grated
  • 1 cup fresh curd (preferably cold from the fridge)
  • 4-5 peppercorns, or 1/2 tsp black pepper powder
  • 1/2 tsp cumin seeds
  • 1 dried red chili
  • 1 tsp ghee or butter (you can use oil if you don’t have or don’t like ghee)
  • salt to taste

For the seasoning

  • 1/2 tsp ghee or oil
  • 1/4 tsp mustard seeds
  • A pinch of asafoetida
  • A few curry leaves

How to make it:

  1. Heat the ghee in a small pan and add the whole peppercorns, cumin seeds, and dried chili.
  2. Once the chili is roasted, add the chopped spinach and cook for around 3-5 minutes until the spinach is done. Let this mixture cool.
  3. Once slightly cool, blend it along with the coconut until it turns into an almost fine pulp.
  4. Now pour in the curd and add salt and give it one whizz, just sufficient to mix it.
  5. Heat a little more ghee in the same pan used earlier, add the mustard seeds and let them crackle. Add the curry leaves bits and hing and season the thambuli. Serve chilled along with rice right in the beginning of lunch.

Additional thoughts:

  1. It is suggested to use ghee or butter because that adds a special aroma that becomes characteristic to this dish, so try using it and you will notice a nice waft in the air and in your thambuli. 🙂
  2. A variety of thambuli can be made by substituting spinach with other ingredients like ginger, Brahmi (a herb supposedly good for the brain), doddapatre (another commonly grown herb in south India, known as omavalli in Tamil. I’ve  linked it to its closest cousin on wikipedia), and kachisoppu (another garden herb with berries, for which I couldn’t find a link). If you’ve come across other types, please share them with me. I’ll be happy to try it sometime.
  3. By the way, thambuli is pronounced as <thumb>(like the finger) and <uLi> (touching the tongue to your upper palette when you say the ‘L’ sound). 🙂
  4. Lastly, the picture shows some spring onions in the background. They are only present to beautify the photo and are not actually used in this recipe. 😛

Heeray Kaayi Mosaru Bajji (Ridge gourd raita)

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This is an interesting recipe for a raita, quite different from the conventional raita recipes but fairly simple to whip up. This dish has Havyaka origins from Karnataka, but it has been modified and innovated upon as it changed hands in my family. I borrowed this recipe from my mum. A cool thing with this dish is that its goes down well even with those who don’t usually like members of the gourd family. I have the husband as proof of that. 🙂

The recipe:

Preparation time – 5 minutes

Cooking time – 10 minutes

Serves 4

Here’s what you’ll need:

  • 1 ridge gourd (Thurai in Hindi/Heeraykai in Kannada/Peerkangai in Tamil)
  • 2 tbsp grated coconut (fresh/frozen)
  • 3-4 dried red chillies
  • 2 tsp urad dal
  • 1 tsp sesame seeds (til)
  • A pinch of asafoetida (hing)
  • 1/2 tbsp oil
  • 2 cups of yogurt/curd

How to make it:

1. Wash, peel and chop up the ridge gourd into medium sized bits. You don’t have to be too careful with chopping since we’re cooking them very soon.

2. Heat the oil in a pan. When sufficiently warm, add in the chillies, urad dal and sesame seeds and fry until the dal turns golden brown ( it takes very little time).

3. Once the urad dal and sesame seeds are roasted add in the chopped ridge gourd and cook until it turns soft (around 5 – 7 minutes). Let this mixture cook for a bit.

4. Blend the cooked mixture, coconut, hing and salt in a mixer (or with a hand blender) into a fairly smooth pulp.

5. Add in the yogurt and give it just one whizz in the mixer and the raita is ready.

You can serve it along with rice, as a side dish to Sambar or Rasam. It tastes best when you use cold yogurt or chill it before serving. I love using this as a dip with dosas as well.

Until next time…keep the curry leaves ready!