Kottambari Tambuli Recipe - Udupi Style Raw Coriander Kadhi
Tambuli's are a summer coolers from the Udupi region of Karnataka and Kottambari Tambuli Recipe (Udupi Style Raw Coriander Kadhi) is a delicious variant. Usually, greens are sauteed with spices and ground to a smooth paste, and then added to thin buttermilk.
Ingredients
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1 cup Curd (Dahi / Yogurt)
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1 cup Coriander (Dhania) Leaves
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tightly packed
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roughly chopped
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4 tablespoons Fresh coconut
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grated
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1 Green Chilli
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1 teaspoon Cumin seeds (Jeera)
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1/2 teaspoon White Urad Dal (Split)
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1 Dry Red Chilli
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1 teaspoon Asafoetida (hing)
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2 teaspoons Oil
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Salt
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to taste
Instructions
Step 1
To begin making Kottambari Tambuli Recipe, whisk the yogurt to smooth consistency in a big bowl
Step 2
Add about 3 cups of water, mix well and keep aside
Step 3
Heat a teaspoon of oil in a small kadai, add the cumin seeds and let it splutter
Step 4
Once they splutter, add the green chilli, coriander leaves and fry for a minute
Step 5
Once cool, grind it to a smooth paste along with the grated coconut using a mixer grinder adding little water
Step 6
Add this ground coriander mixture to the yogurt mixture and mix well
Step 7
Add water to your desired consistency and season with salt
Step 8
Now, to prepare the tadka, in a small tadka pan, heat the remaining oil, and add the mustard seeds once the oil is hot
Step 9
Once they splutter, add the urad dal and stir a bit
Step 10
Once they are golden in color and are fried, add the hing, dry red chilli, and stir
Step 11
Once the hing seizes sizzling, switch off heat and pour this tadka over the Kottambari Tambuli
Step 12
Serve the Kottambari Tambuli Recipe (Udupi Style Raw Coriander Kadhi) along with Steamed Rice, Udupi Style Bende Kayi Palya Recipe or Spicy Potato Roast Recipe and Karnataka Style Aralu Sandige Recipe for a simple summer weekday lunch