Curry leaves tambuli recipe | How to make Karibevu tambli

Curry leaves tambuli is a simple and easy no cook Coastal Karnataka style yogurt-based gravy. Serve as side dish or as an appetizer drink. Curry leaves tambuli or karibevu tambuli recipe is explained with detailed step by step recipe.

This is a nourishing cold side dish prepared across Karavali and malnad regions of Karnataka. Tambuli is served in two ways either as a drink or as side dish.

Tambuli as an appetizing drink is mildly spiced and others served with rice are strongly spiced.

Curry leaves also known as karibevu in kannada have numerous medicinal values.

Curry leaves flavoured buttermilk or tambuli is nutrient rich, flavourful, healing side dish. This is a great way of including fresh curry leaves in daily cooking.

This is a simple soothing no cook summer recipe from Coastal Karnataka. It can be quickly prepared in just 10 minutes using curry leaves, grated coconut and ghee roasted cumin with black pepper.

We make varieties of tambuli on daily basis using any edible aromatic herbs

Check a quick video of how to make curry leaves tambuli in the recipe card and try this in your kitchen. If you have enjoyed the video do subscribe to Dice n Cook Youtube channel for more food videos.

What is tambuli?

Tambuli is curd or buttermilk-based curry recipe. Generally it is prepared by grinding a herb with roasted cumin with coconut, black pepper and roasted curry leaves mixed with buttermilk.

It is tempered or seasoned with ghee or coconut oil which enhances the flavour of tambuli. It can served as a drink after meal or as appetizing drink.

If you are looking for more tambuli or tambli recipes, then do check this

Fresh turmeric flavored tambuli

Health benefits of curry leaves

Curry leaves has many health benefits. They help reduce cholesterol. Curry leaves are high in antioxidants, so it is great to include them in your diet.

They are rich in vitamin A and are good for eyesight. So, these should be included in kids diet as well.

Curry leaves are loaded with iron and folic acid and prevents anaemia

Other than medicinal uses they have many beauty benefits.

Helps in maintaining good skin and hair care by strengthening hair roots.

Uses of curry leaves

Curry leaves have many ayurvedic benefits and it is also part of many culinary uses. Curry leaves is not same as curry powder. This powder is spice mix not the herb. Curry leaves are herbs with distinct flavours.

These leaves can be sun dried or oven dried, cooled and stored in airtight containers. They can either be refrigerated or frozen. After freezing or refrigeration colour of curry leaves slightly change.

Curry leaves are used extensively in Indian cuisine as it is aromatic and gives a unique taste.

They are used in tadka for rice, rasam and sambhar.

We also make podi using curry leaves with other lentils.

Curry leaves can used directly in curry during boiling as it leaves nice aroma to the curry.

They can be used for garnishing rice or any south Indian gravy.

What is curry leaves tambuli?

It is easy and quick to make simple side dish

An authentic coastal Karnataka side dish

Quick recipe prepared in 10 minutes.

This is no onion no garlic gravy.

Plant based curry.

It’s a summer recipe served with hot rice.

It’s a yogurt-based curry.

Buttermilk based curry

A great appetizer for any meal

Coconut based curry

An easy beginners recipe.        

Check other popular Coastal Karnataka style recipes…………..

Sutta Badanekayi Mavina Hannina Gojju (Roasted Eggplant Mango Curry)

Nimbe gojju (Lemon juice gojju )

Ingredients Notes

Freshly grated coconut – It gives richness to the tambuli. I have used freshly grated coconut it also adds sweetness.

Curry leaves – This is the main ingredient to make. Used clean fresh green curry leaves. Insect free leaves should be used. You can use mature or young leaves to make this no cook curry

Ghee – Freshly prepared ghee is used for frying cumin and for tempering or tadka.

Cumin or jeera – Ghee roasted cumin gives a perfect flavour to this tambuli.

Black pepper – Balances the spiciness in tambuli and aids in digestion. I have use black pepper, if you do not have black pepper, use white pepper.  

Salt as per taste

Jaggery – You can use any kind of jaggery as we are directly grinding it. It gives a mild sweetness to tambuli.

Mustard seeds – For tempering we use black mustard seeds in this tambuli. Mustard seeds adds nutty flavour to this tambuli.

Buttermilk – Buttermilk is used for making this tambli. Fresh buttermilk is added for best flavours. Sour buttermilk makes tambli also sour.  

Water as required for diluting the tambli

Equipment

Mixer grinder to grind the coconut masala for curry.

A tempering pan for frying spices.

A mixing bowl to blend all the ingredients.

How to make curry leaves tambuli?

Frying

To begin making curry leaves tambuli, heat ghee in pan, add cumin. Fry on low heat until they are crispy and turn aromatic. Add black pepper and fry along for 1 to 2 minutes.

Frying curry leaves

We have to first prepare curry leaves. Thoroughly clean and wash the karibevu and wipe them dry.

Then fry them on low heat in a pan until they lightly change colour and become crisp. This helps in increasing the flavour. Keep them aside until we prepare other ingredients for grinding.

Grinding

Grind together fried cooled curry leaves, freshly grated coconut, salt, jaggery powder and ghee roasted cumin, black pepper.

Grind into fine paste and take in serving bowl. Add freshly prepared buttermilk and water if required to dilute it.

Ghee Seasoning

Heat a teaspoon of ghee in a tadka pan, add mustard seeds, and allow them to crackle.  

Pour the tempering to tambuli and mix well. Serve immediately.

Serving suggestions

This is a great Indian curry recipe served as appetizer drink. Served with hot steamed rice along with papad and pickle. It can be served for lunch or dinner. It is also a quick weeknight dinner.

Storage suggestions

Curry leaves tambli served fresh tastes best. Since we add buttermilk, if we store for long time it turns sour.

However, you can keep the ground curry leaves coconut paste and buttermilk separate until you serve it. Mix the two just before serving and adjust the salt if required.

We can also refrigerate the ground paste and buttermilk, serve it later by bringing it to room temperature.

We can also refrigerate the leftover tambli for upto a day. Since we add buttermilk, we cannot store this for more than 5 to 6 hours.

This tambli cannot be reheated or microwaved since its yogurt based cold curry. So if its refrigerated then keep the bowl in hot water and bring it to room temperature.

Tips for perfect curry leaves tambuli

Always use fresh buttermilk, and not sour one. Tambli made with fresh buttermilk taste the best.

Use fresh curry leaves for maximum aroma. Do not use dark blackened leaves to make this recipe.

Ghee roasted cumin is important step, so do not skip this.

This is no cook recipe, so make sure to prepare it just before serving. This tastes the best.

Recipe variations and substitutes

1. If you don’t have buttermilk, then use whisked curd.
2. Black pepper can be substituted with birds eye chilies or green chilies and red chilies can also be used. The colour, flavour and spiciness changes due to green or red chilies.
3. We can also make asafoetida tempering to this recipe.
4. Ghee can be substituted with coconut oil or any other refined oil.
5. You can also do a garlic tempering.

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Recipe Card

Frequently asked questions

1. Can this recipe be made dairyfree?

Yes it can be made dairyfree by skipping buttermilk or ghee. We can use coconut milk instead of buttermilk to make it vegan.

2. Can we use oil for tempering?

Yes we can use coconut oil or any other refined oil for tempering

3. Can we refrigerate the leftover?

Leftover tambli can be refrigerated for a day and served when required.

4. Can we freeze this tambuli?

No, this no cook curry cannot be frozen as we add buttermilk in the recipe which doesn’t taste good after thawing.

5. Can we use dry coconut?

Kobbari or dry coconut instead of fresh coconut can be used to make this tambuli. However the taste changes.

6. Can we use sugar instead of jaggery?

We can use sugar, raw sugar or cane sugar can be used instead of jaggery powder

7. Is this recipe glutenfree?

Yes this yogurt-based curry is glutenfree.

8. Can we skip coconut?

Coconut adds flavour and sweetness to tambuli so we cannot prefer to skip coconut.

9. Can we add curd instead of buttermilk?

Diluted curd with water can be added instead of buttermilk.

This recipe was previously published in 2017. I have updated with new photos and video for easy understanding of recipe.

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