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.
Course Accompaniment, Dinner, Lunch, Side, Side Dish
Cuisine Gluten Free, Indian, Karnataka, South Indian, Vegetarian
Servings 3People
Calories 157kcal
Equipment
Small frying pan
Tempering Ladle
Bowl
Spoon
Small Grinder
Ingredients
1/2cupYogurt
3/4cupWater
Salt to Taste
For the Curry Leaves Paste
1/2cupCurry Leaves
1/2CupCoconut
1/2tspPepper
1/2tspCumin Seeds
2Green Chillies
1tspCoconut Oilor Ghee
For the Tempering
1tspCoconut Oil
1tspUdad Dal
1/2tspMustard Seeds
1/2tspCumin Seeds
2Red 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.