Karano Tambuli | Easy Yoghurt Based Cold Curry
Tambuli is the name given to a Yoghurt based cold curry prepared in the coastal and malnad regions of Karnataka. The name is derived from the kannada words “thampu” (cold) + huli (sour). It has good cooling effect on the human body. It is prepared by grinding vegetables with some spices and then mixing with yoghurt or buttermilk. All the primary ingredients used in it are raw, so this is a completely raw vegetable curry.
I used the super nutritious Karano leaves in my Tambuli. SinceI have already spoken about the numerous nutritional and health benefits of Karano leaves (Indian Pennywort/ Brahmi/ Timare/ Ondelaga) in my Karano Chutney post, let’s directly see how to make Karano Tambuli.
How to make Karano Tambuli
This probably has to be one of the easiest and fool-proof recipes. I will be explaining the recipe using Karano leaves but you can basically use any vegetable to make a Tambuli. To begin with dry roast cumin seeds and peppercorn until they turn aromatic. Then grind them along with a bunch of Karano leaves, freshly grated coconut, salt and water to a smooth paste. It should be thick and not very watery. Add yoghurt/ buttermilk and mix until well blended. It should have the consistency of a semi-thick gravy. Add more water if needed.
Once the tambuli is of right consistency, you can choose to temper it if you desire. Splutter a few mustard seeds and cumin seeds and add it to the Karano tambuli and give it a good mix. Serve it with steamed rice. Enjoy!
Karano Tambuli
Ingredients
- ½ tsp Cumin seeds
- 1 tbsp Black Peppercorn
- 1 cup Karano (Brahmi/ Ondelaga/ Timare) leaves
- ½ cup Coconut freshly grated
- Salt, as per taste
- ½ cup Water
- ½ cup Yoghurt (see notes)
for Tempering:
- 1 tbsp Ghee
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
Instructions
Making the Tambuli:
- Dry roast the cumin seeds and peppercorn till they turn aromatic
- Grind them along with the Karano (Brahmi/ Timare/ Ondelaga) leaves, grated coconut, salt and water to a smooth paste
- Add in the Yoghurt and beat it until well blended to a thick pouring consistency.
Tempering the Tambuli:
- In a tempering pan, heat the ghee and splutter the mustard and cumin seeds
- Add this to the tambuli and give a good mix
- Serve with steamed rice and enjoy!
Notes
- You can use Buttermilk instead of yoghurt
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