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Curry leaves tambuli
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Curry leaves tambuli recipe | How to make Karibevu tambli

Curry leaves tambuli is a simple, easy no cook Coastal Karnataka style yogurt-based gravy. Quickly prepared in less than 15 minutes. An easy appetizer recipe.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: Coastal Karnataka, karnataka
Keyword: appetizer, Coastal karnataka, Curd, Karnataka, side dish
Servings: 4 people
Author: Pavithra M Adiga

Equipment

  • Mixer grinder or blender

Ingredients

  • ½ cup Freshly grated coconut
  • 1 cup Curry leaves
  • 2 tsp Ghee
  • 1 tsp Cumin or jeera
  • ½ tsp Black pepper
  • Salt as per taste
  • 1 tsp Jaggery
  • 1 tsp Mustard seeds
  • ¾ cup Buttermilk
  • Water as required

Instructions

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.

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 imediately

Serving suggestions

  • This is a great Indian curry recipe served as appetizer drink. It can be 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.

Video

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Notes

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.
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