SPINACH THAMBULI

Hi Friends, I am back after a long break. Chicago being known as the windy city is currently experiencing non spring like weather conditions. The current weather forecasts are indicating more snow this year (Grrr). The cloudy and fluctuating weather has taken a toll on our health too. I was unable to visit any blogs or participate in any event. Sorry Friends!

Coming to the recipe, People from Mangalore and Udupi will be familiar with “Thambuli”. As Mangalore being a costal region, the weather will be hot all through the year and no sign of winter. I have never seen anyone wearing a sweater in MangaloreJ. Mangaloreans rarely use garam masala, most of the dishes are either coconut based or yogurt based. Thambuli is one such dish which is prepared using yogurt as base. You can also make thambuli using Ginger, Thimare (Brahmi), Doddapatre (Coleus aromaticus). The recipe remains the same just substitute any of the above instead of spinach.

INGREDIENTS:

Spinach 10 to 12 leaves washed

Coconut 1/2 cup

Green chilies 2

Jeera 2 tsp

Curd 1/2 cup

Oil 1 tsp

Salt to taste

SEASONING:

Mustard 1 tsp

Curry leaves 1 strand

Hing a pinch

Oil 2 tsp

METHOD:

1) Heat 1 tsp oil in a pan, Add spinach, green chilies and cook for 5 mins.

2) Once the mixture is cool, grind to smooth paste using coconut, jeera and add curd at the end and grind for once.

3) Add water if required.

4) Add salt and season with mustard, curry leaves and hing.

5) Serve hot with rice.