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Karpooravalli Tambuli
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5 from 1 vote

KARPOORAVALLI TAMBULI RECIPE

A SIMPLE AND EASY NO COOK, KARNATAKA STYLE YOGURT BASED GRAVY
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Lunch, Main Course
Cuisine: South Indian
Keyword: karnataka recipes, South indian gravy, South Indian lunch recipes
Author: Jeyashri suresh

Ingredients

  • 1 cup medium thick buttermilk
  • Salt as needed
  • ¼ tsp turmeric powder
  • 1 tsp coconut oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 4-5 curd chili | mor milagai
  • 2 pinches asafoetida

To roast and grind

  • 1 tsp oil
  • 10 karpooravalli leaves | ajwain leaves
  • 1 tsp cumin seeds
  • 1 tsp black pepper
  • 1 green chili optional
  • 1 tbsp coconut

Instructions

  • In a pan add 1 tsp of coconut oil and add the cumin seeds, pepper and green chili.
  • Wash and add the karpooravalli leaves.
  • Saute till the leaves shrink a little bit.
  • Switch off the flame and transfer this to a mixie jar.
  • Add 1 tbsp of coconut to this.
  • Grind this into a smooth paste.
  • Take 1 cup of medium thick butter milk in a bowl.
  • I took ½ cup of thick curd, churned it and add ¾ cup of water.
  • Add salt and turmeric powder.
  • Add the ground paste to this.
  • Mix well.
  • In a pan add the coconut oil and add the mustard seeds, cumin seeds and mor milagai.
  • Once the mustard splutters switch off the flame.
  • Add this tempering to the Tambuli.

Video

Notes

  • 1. Adjust the pepper quantity as per your spice levels.
  • 2. You can replace karpooravalli leaves with spinach leaves, curry leaves, beetroot or beetroot leaves, Brahmi leaves, and even onions too.
  • 3. Tambuli pairs well with hot rice.