Karibevu Tambli | Curry Leaves Kadhi | Karibevina Tambuli

Want to include the nutrient-rich curry leaves in your diet? Make this delicious and cooling Karibevu Tambli. Very easy to make, all you need to enjoy this dish is some warm rice, and perhaps some papad.

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What is a Tambli or Tambuli?

Tambli or Tambuli is a category of dishes from Karnataka’s cuisine that is best described as flavoured yogurt. You will find Tambuli made with a wide variety of ingredients such as curry leaves, methi seeds, cucumber and more. Each is delicious in its own way and has a unique flavour profile.

I must say thank you to Sridhar Hegde, my IIM-C batchmate, for suggesting that I try various Tambli recipes. This Karibevina Tambuli is just the first of many I will be posting.

Yogurt-based Recipes You Make Like

• Avakai Perugu Pachadi | Mango Pickle and Yogurt Chutney
• Methi Kadhi | Fresh Fenugreek Leaf and Yogurt Curry
• Mishti Doi | Bengali Sweet Dahi | Caramel Yogurt

Some Other Recipes from Karnataka

• Halu Holige | Poori Payasa: Karnataka-Style Dudh Puri or Paal Poli
• Mavinakayi Tambli | Raw Mango Tambuli from Karnataka
• Maddur Vada: A Delicious Tea-Time Snack from Karnataka

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How To Make Karibevu Tambli

1. Making the Curry Leaves Paste
   1. In a pan, heat 1 tsp ghee or coconut oil.
   2. Add 1/2 tsp pepper corns and stir-fry for a few seconds.
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   3. Now add 1/2 tsp cumin seeds and stir-fry till they start to brown.
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   4. Add 1/2 cup fresh curry leaves and stir-fry till they turn crisp.
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   5. Let the mix cool a bit.
   6. Grind the fried ingredients, 2 spicy green chillies, and 1/2 cup grated coconut with about 1/4 cup water to a smooth paste.
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2. Making the Karibevu Tambuli
   1. Beat 1/2 cup yogurt well so that there are no lumps.
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   2. Add 1/2 cup water and some salt, and mix well.
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   3. Add the curry leaves paste to the yogurt and mix well.
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3. Adding the Tempering
   1. In a ladle, heat 1 tsp ghee or coconut oil. If you used ghee to fry the curry leaves, use ghee in the tempering as well. The same holds true for coconut oil.
   2. Add 1/2 tsp mustard seeds and wait till they crackle.
   3. Now add 1 tsp of udad dal and fry till the dal is light golden brown.
   4. Next add 1/2 tsp cumin seeds and stir-fry for a few seconds.
   5. Finally add 2 split red chillies and a few curry leaves, and stir for a few seconds.
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   6. Add the tempering to the Karibevina Tambuli and mix well.    
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4. Serving Suggestions
   1. Serve the Karibevu Tambli with warm rice and papad.

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Recipe for Karibevu Tambli | Karibevina Tambuli

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Karibevina Tambuli | Karibevu Tambli | Curry Leaves Tambli

Aruna

Delicious and cooling, this traditional Karibevu Tambli or Curry Leaves Tambuli is a dish that makes great use of the nutritious curry leaves. Rich in Vitamin C, Vitamin A, and Calcium, this super easy to make, gluten-free dish is also called Karibevina Tambuli. It is eaten with warm rice and papad.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Accompaniment, Dinner, Lunch, Side, Side Dish

Cuisine Gluten Free, Indian, Karnataka, South Indian, Vegetarian

Servings 3 People

Calories 157 kcal

Equipment

• Small frying pan
• Tempering Ladle
• Bowl
• Spoon
• Small Grinder

Ingredients

  

1x2x3x

• 1/2 cup Yogurt
• 3/4 cup Water
• Salt to Taste

For the Curry Leaves Paste

• 1/2 cup Curry Leaves
• 1/2 Cup Coconut
• 1/2 tsp Pepper
• 1/2 tsp Cumin Seeds
• 2 Green Chillies
• 1 tsp Coconut Oil or Ghee

For the Tempering

• 1 tsp Coconut Oil
• 1 tsp Udad Dal
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 2 Red Chillies
• A Few Curry Leaves

Instructions

 

Making the Curry Leaves Paste

• In a pan, heat 1 tsp ghee or coconut oil.
• Add 1/2 tsp pepper corns and stir-fry for a few seconds.
• Now add 1/2 tsp cumin seeds and stir-fry till they start to brown.
• Add 1/2 cup fresh curry leaves and stir-fry till they turn crisp.
• Let the mix cool a bit.
• Grind the fried ingredients, 2 spicy green chillies, and 1/2 cup grated coconut with about 1/4 cup water to a smooth paste.

Making the Karibevu Tambuli

• Beat 1/2 cup yogurt well so that there are no lumps.
• Add 1/2 cup water and some salt, and mix well.
• Add the curry leaves paste to the yogurt and mix well.

Adding the Tempering

• In a ladle, heat 1 tsp ghee or coconut oil. If you used ghee to fry the curry leaves, use ghee in the tempering as well. The same holds true for coconut oil.
• Add 1/2 tsp mustard seeds and wait till they crackle.
• Now add 1 tsp of udad dal and fry till the dal is light golden brown.
• Next add 1/2 tsp cumin seeds and stir-fry for a few seconds.
• Finally add 2 split red chillies and a few curry leaves, and stir for a few seconds.
• Add the tempering to the Karibevina Tambuli and mix well.

Serving Suggestions

• Serve the Karibevu Tambli with warm rice and papad.

Nutrition

Calories: 157 kcalCarbohydrates: 15 gProtein: 5 gFat: 9 gSaturated Fat: 7 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 1 gCholesterol: 5 mgSodium: 901 mgPotassium: 133 mgFiber: 5 gSugar: 4 gVitamin A: 3156 IUVitamin C: 1602 mgCalcium: 394 mgIron: 1 mg

Keyword Curry Leaves Kadhi, Curry Leaves Tambli, Curry Leaves Tambuli, Karibevina Tambli, Karibevu Tambli, Karibevu Tambuli, Tambli, Tambuli

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!