"Chilled Palak/Spinach Tambuli" ... Nothing beats the rising heat than curd based chilled dishes ... curds are coolant to body and for any indigestion too, addition of jeera makes it that much more healthier and tastier ... relish it this summer with any dish of your choice ... Yummy Yumz .....
** Tambuli is a curd based side dish that is healthy and can be prepared with various items like leafy veggies, seeds of veggies, skin of veggies etc. I have prepared a few tambuli's like that of Drumstick Leaves / Moringa / Mashinga saanga pallo, south Indian cucumber seeds/magge bee, pomegranate skin/dalimba saal, sun dried fruit leathers etc. These are all very well known for its health benefits and are a store house of vitamins and minerals. Tambuli is a chutney sort of dish served at room temperature which is not boiled once the masala and curds has been added, Just given a seasoning later on. Tastes awesome and the best part is it is easy to prepare and is loved by young and old alike. A simple dish that is prepared mostly in southern parts of India and that which can be served as side dish with rice or even with Idly like I did, tastes awesome. This time I have prepared the tambuli using Palak/Spinach leaves, again a common dish from southern parts of India and is a very common dish in my home come summer. Summer is that time when you do not feel like having heavy masala based dishes, so a side dish to that which curds have been added on is really a coolant to the body to the otherwise rising heat both weather wise and within the body too due to raise of acid levels in the body. Try and include as many items prepared with curds as possible into your daily diet during summer and have a cool season staying one step ahead of heat.
** Here is the simple method of preparing "Chilled Palak/Spinach Tambuli" … My style ..
** Pick and chop one bundle of palak/spinach leaves. You should have about 3-4 cups of the same. Rinse well under running water, put it in a pressure cooker with 1 cup of water and pressure cook on medium heat to two whistles.
** Let it cool on its own and once you are able to open the lid, do so and allow the palak leaves to get cooled and come to room temperature. Once cool drain it and retain the water aside, put the cooked palak in mixer grinder and grind to a smooth paste. Remove and put it in a bowl and keep it aside.
** In a kadai, add 1 tsp of coconut oil or any other edible oil, you can also use ghee. When hot lower the heat and add in 2 tsp of jeera (cumin seeds) and 3-4 black pepper corns (miri) and fry well for a minute. Now add in 4-5 green chillies chopped to bits (depending on individual spice level) and continue frying for a minute. Remove and keep aside to cool.
** Once the fried ingredients are completely cooled, put it in a mixer grinder along with 3-4 tblsp of freshly grated coconut and grind to a very smooth paste with little bit of water. Use the cooked palak water retained for grinding. The paste should be ground to a very smooth consistency. Remove and add it into the bowl in which the cooked-ground palak is added.
** Beat one cup of thick curds and add it to the ground paste in the bowl with salt to taste, the remaining cooked palak water that is retained and blend all the ingredients well. If you find the tambuli still too thick you can add n a little bit of water and mix well, though the consistency of tambuli should be maintained thick.
** For tempering : Heat 1 tsp of coconut oil in a small pan, when hot, lower the heat and add in ½ tsp of jeera (cumin seeds), ½ tsp of mustard seeds (Rai / Sasam) and when they begin to splutter add 8-10 curry leaves, fry for a minute and pour over the tambuli. Cover and keep it aside for 5-10 minutes. You can add in 1 or 2 red chillies also cut into pieces, I have not.
** "Chilled Palak/Spinach Tambuli" is done and ready to be served. This is a side dish that is served along with other dishes along with rice and tastes awesome with Idlies too. I usually serve it as side dish for lunch and then with Idly or dosa for breakfast the next day morning. My hubby really prefers this to the chutney sometimes, also it is healthier than chutney as the coconut content in tambuli is much lesser.
** Do try out this simple tambuli and relish with any dish of your choice. If you need to serve it a few hours later keep it in the fridge immediately on preparing without addition of salt and add salt just before serving. Addition of salt to salads and curd dishes makes the dishes run sour if kept for hours, so add it add later stage to avoid the dish running tart. Enjoy this tambuli with your family and friends and do give me a feedback or leave a comment. It really encourages me to do more.
** Sharing a common link below to “Tambuli” recipes in my Blog, please go through the same for varities of dishes and choose that which you would prefer to cook.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
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