## Palak Tambuli Recipe (Udupi Style Spinach Tambli) (Karnataka Style)
Discover how to make a delicious and authentic **Palak Tambuli Recipe (Udupi Style Spinach Tambli)** with this easy-to-follow recipe. A traditional **Karnataka Lunch**, this dish is **High Protein Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Total time:** 30 minutes
**Cuisine:** Karnataka
**Course:** Lunch
**Diet:** High Protein Vegetarian
### Ingredients for Palak Tambuli Recipe (Udupi Style Spinach Tambli):
* 15 Spinach Leaves (Palak)
* 1 teaspoon Cumin seeds (Jeera)
* 3 Whole Black Peppercorns
* 2 Green Chilli
* 1/4 cup Fresh coconut – grated
* 1 cup Curd (Dahi / Yogurt) – sour or buttermilk
* 1 teaspoon Ghee
* Salt – to taste
* 1 teaspoon Ghee
* 1/2 teaspoon Mustard seeds
* 1/2 teaspoon Cumin seeds (Jeera)
* Curry leaves – few
* 1 Dry Red Chilli – broken
### Step-by-Step Instructions to Make Palak Tambuli Recipe (Udupi Style Spinach Tambli):
1. To prepare Palak Tambuli / Udupi Style Spinach Tambli Recipe, clean, wash and roughly chop palak leaves (you can retain tender stems too).
2. In a pan add few drops of ghee and roast jeera, pepper and green chilli.
3. Fry for a minute.
4. Remove from the flame and keep aside to cool.
5. Grind leaves -spice mix, coconut and salt to a very smooth paste in a mixer by adding little water.
6. Pour the mixture to a bowl and add buttermilk / curd.
7. Mix well.
8. Adjust the consistency as required.
9. The consistency should be thin.
10. Heat the remaining ghee in a small pan.
11. Add mustard seeds and jeera, when it splutters add curry leaves.
12. Pour the tempering on the tambli.
13. Serve Palak Tambuli / Udupi Style Spinach Tambli Recipe in room temperature with hot steaming rice and pickle for dinner or relish as such as a drink during evening.
### Tips for the Best Palak Tambuli Recipe (Udupi Style Spinach Tambli):
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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