Palak soppu Tambuli (Spinach Tambuli)

Ingredients

1. Spinach - 1/2 Bunch of leaves
2. Coconut grated - 1/2 cup
3. Cumin seeds - 1/2 tsp
4. Green chillies - 2-3
5. Butter milk - 1/2 cup
6. Butter,mustard,curry leaves for tempering




Method:

1. Wash and drain the Palak leaves. Take some butter/oil in a kadai and fry the leaves with cumin seeds  for 4-5 minutes.

2. Take Coconut in a mixer jar, add green chilly, and the fried spinach in step 1 and blend until it forms a smooth paste

3. Take out from the jar and add butter milk to the above mixture and stir well so that butter milk is mixed well. You can make the mixture dilute by adding little water. Add salt for your taste.

4. Take 1 tsp of butter/oil in a kadai and add the tempering mixture and once it is fried add it to the above mixture

Now Spinach Tambuli is ready to serve. Goes very well with the plain rice and it is very good to have during summer season.

Shunti(Ginger) Tambuli

Tambuli is  very famous dish in karnataka which is mainly used along with rice during summer

Ingredients:

1. Ginger : Finely chopped
2. Grated coconut : 1 small cup
3. Cumin seeds : 1 tsp
4. Green chilly : 2-3
5. curd : 1 small cup(beaten well)
6. salt : taste

Method

1. Take Coconut,Finely chopped ginger,salt, cumin seeds and green chillies in a mixer jar and grind it with water to make a smooth paste.

2. Pour this mixture to bowl and add the beaten curd/buttermilk. and mix well.

3. Take a small kadai and put 1 tsp of oil. Once the oil is heated, add mustard seeds. when mustard seeds splutter add curry leaves.  Add this to the mixture prepared in the Step 2.

Now Ginger Thambuli ready to serve