Palak Tambuli – A Refreshing South Indian Spinach Yogurt Curry.

Palak Tambuli (also spelled Tambli) is a traditional Karnataka-style dish made with spinach (palak) and a yogurt-based coconut sauce. It is a cooling, mildly spiced dish often served with rice, especially in Udupi and coastal Karnataka cuisine.

Made with fresh spinach, coconut, and curd, this traditional South Indian recipe is light, nutritious, and packed with cooling properties. It’s tempered with mustard seeds, curry leaves, and green chilies, adding a subtle depth of flavor. Typically served with hot rice, Palak Tambuli is a quick and easy dish that’s both delicious and gut-friendly.

Prep Time 5 mins

Cook Time 10 mins

Rest Time 5 mins

Total Time 20 mins

Ratings 5 from 1 votes

Cuisine: South Indian

Difficulty: Beginner

Servings: 4

Best Season: Suitable throughout the year

Description

Palak Tambuli is a refreshing South Indian dish from Karnataka, made with spinach, yogurt, and coconut. This cooling, probiotic-rich recipe is perfect for summer and pairs well with rice. Quick, healthy, and easy to prepare!

Ingredients

Spinach Paste

1/2 tbsp Oil
1 tsp Pepper Powder (you can use whole pepper as well(around 5-10))
1 tsp Jeera / Cumin Seeds
1 Green Chilli
1 Bunch Spinach or Palak Leaves
1/4 Cup Grated Coconut
1/2 Cup Curd / Yogurt

Tempering

1/2 tbsp Oil (You can use any oil of your choice. Even ghee if you want a richer taste)
1/2 tsp Musturd Seeds
1 tsp Jeera / Cumin Seeds

Instructions

1
Heat 1/2 tbsp of oil on a tawa or pan.
2
Add 1/2 tsp of cumin seeds and pepper powder(or whole). Let the cumin (jeera) seeds crackle.
3
Now add the chopped spinach and slit green chilies to the pan. Sauté for about 3-4 minutes, or until the spinach softens. Cover the pan with a lid while cooking.
4
Once the spinach is soft, remove from heat and let it cool for about 5 minutes.
5
Then, transfer the spinach and green chili mixture into a blender along with ¾ cup of grated coconut. Blend until you get a smooth, fine paste.
6
Once the paste is ready, you can either whisk in the yogurt slowly to the mixture or blend it in the blender to combine well.
You can substitute yogurt with buttermilk in this recipe. just add 3/4 cup of buttermilk instead.
7
Transfer the mixture to a bowl and add some water to adjust consistency
8
In another small pan, heat another 1/2 tbsp of oil. Add cumin seeds and mustard seeds. Let them crackle and release their aroma.
9
Pour the tempering over the prepared spinach and coconut mixture. Stir to combine. Serve the tambuli with hot rice for a delicious, comforting meal.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 71kcal

% Daily Value *
Total Fat 2g4%
Saturated Fat 0.25g2%
Sodium 51mg3%
Protein 4.8g10%

Vitamin A 4454 IU
Vitamin C 16.32 mg
Calcium 80.58 mg
Iron 1.28 mg
Vitamin K 229 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Consistency Adjustment: If the mixture is too thick, you can add a little water or more yogurt to thin it out.
Spice Level: You can adjust the number of green chilies based on your spice preference. For a milder version, use chili after removing the seeds before adding or you can skip chillis and let the pepper add the spice.
Dairy-Free Option: If you want a dairy-free version, you can replace the yogurt with coconut milk for a slightly different but equally delicious taste. Make sure to skip the grated coconut if you are using coconut milk
Storage: This dish is best eaten fresh, but you can store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently or bring to room temperature before serving. Don't boil or cook since this dish contains dairy and heat alters its taste.

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