Kottambari Tambuli Recipe - Udupi Style Raw Coriander Kadhi
A vegetarian Udupi recipe with curd (dahi / yogurt), coriander (dhania) leaves - tightly packed, tablespoons fresh coconut - grated. Ready in 15 min, serves 4.
Curated byKarthik Rao🇮🇳
Instructions
12 steps- 1
To begin making Kottambari Tambuli Recipe, whisk the yogurt to smooth consistency in a big bowl
- 2
Add about 3 cups of water, mix well and keep aside
- 3
Heat a teaspoon of oil in a small kadai, add the cumin seeds and let it splutter
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 4
Once they splutter, add the green chilli, coriander leaves and fry for a minute
coriander (dhania) leaves - tightly packed(1 cup)green chilli(1)dry red chilli(1) - 5
Once cool, grind it to a smooth paste along with the grated coconut using a mixer grinder adding little water
tablespoons fresh coconut - grated(4) - 6
Add this ground coriander mixture to the yogurt mixture and mix well
coriander (dhania) leaves - tightly packed(1 cup) - 7
Add water to your desired consistency and season with salt
salt - to taste - 8
Now, to prepare the tadka, in a small tadka pan, heat the remaining oil, and add the mustard seeds once the oil is hot
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 9
Once they splutter, add the urad dal and stir a bit
white urad dal (split)(1/2 teaspoon) - 10
Once they are golden in color and are fried, add the hing, dry red chilli, and stir
green chilli(1)dry red chilli(1) - 11
Once the hing seizes sizzling, switch off heat and pour this tadka over the Kottambari Tambuli
- 12
Serve the Kottambari Tambuli Recipe (Udupi Style Raw Coriander Kadhi) along with Steamed Rice, Udupi Style Bende Kayi Palya Recipe or Spicy Potato Roast Recipe and Karnataka Style Aralu Sandige Recipe for a simple summer weekday lunch
coriander (dhania) leaves - tightly packed(1 cup)
Rate this recipe
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Kottambari Tambuli Recipe - Udupi Style Raw Coriander Kadhi
A vegetarian Udupi recipe with curd (dahi / yogurt), coriander (dhania) leaves - tightly packed, tablespoons fresh coconut - grated. Ready in 15 min, serves 4.
Curated byKarthik Rao🇮🇳
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Directions
12 steps- 1
To begin making Kottambari Tambuli Recipe, whisk the yogurt to smooth consistency in a big bowl
- 2
Add about 3 cups of water, mix well and keep aside
- 3
Heat a teaspoon of oil in a small kadai, add the cumin seeds and let it splutter
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 4
Once they splutter, add the green chilli, coriander leaves and fry for a minute
coriander (dhania) leaves - tightly packed(1 cup)green chilli(1)dry red chilli(1) - 5
Once cool, grind it to a smooth paste along with the grated coconut using a mixer grinder adding little water
tablespoons fresh coconut - grated(4) - 6
Add this ground coriander mixture to the yogurt mixture and mix well
coriander (dhania) leaves - tightly packed(1 cup) - 7
Add water to your desired consistency and season with salt
salt - to taste - 8
Now, to prepare the tadka, in a small tadka pan, heat the remaining oil, and add the mustard seeds once the oil is hot
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 9
Once they splutter, add the urad dal and stir a bit
white urad dal (split)(1/2 teaspoon) - 10
Once they are golden in color and are fried, add the hing, dry red chilli, and stir
green chilli(1)dry red chilli(1) - 11
Once the hing seizes sizzling, switch off heat and pour this tadka over the Kottambari Tambuli
- 12
Serve the Kottambari Tambuli Recipe (Udupi Style Raw Coriander Kadhi) along with Steamed Rice, Udupi Style Bende Kayi Palya Recipe or Spicy Potato Roast Recipe and Karnataka Style Aralu Sandige Recipe for a simple summer weekday lunch
coriander (dhania) leaves - tightly packed(1 cup)
Rate this recipe
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