Palak Tambuli Recipe (Udupi Style Spinach Tambli)
A high protein Karnataka recipe with spinach leaves (palak), cumin seeds (jeera), whole black peppercorns. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To prepare Palak Tambuli / Udupi Style Spinach Tambli Recipe, clean, wash and roughly chop palak leaves (you can retain tender stems too)
spinach leaves (palak)(15)curry leaves - few - 2
In a pan add few drops of ghee and roast jeera, pepper and green chilli
green chilli(2)ghee(1 teaspoon)ghee(1 teaspoon)dry red chilli - broken(1) - 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
spinach leaves (palak)(15)fresh coconut - grated(1/4 cup)salt - to tastecurry leaves - few - 6
Pour the mixture to a bowl and add buttermilk / curd
curd (dahi / yogurt) - sour or buttermilk(1 cup) - 7
Mix well
- 8
Adjust the consistency as required
- 9
The consistency should be thin
- 10
Heat the remaining ghee in a small pan
ghee(1 teaspoon)ghee(1 teaspoon) - 11
Add mustard seeds and jeera, when it splutters add curry leaves
spinach leaves (palak)(15)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)curry leaves - few - 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
spinach leaves (palak)(15)
Rate this recipe
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Palak Tambuli Recipe (Udupi Style Spinach Tambli)
A high protein Karnataka recipe with spinach leaves (palak), cumin seeds (jeera), whole black peppercorns. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To prepare Palak Tambuli / Udupi Style Spinach Tambli Recipe, clean, wash and roughly chop palak leaves (you can retain tender stems too)
spinach leaves (palak)(15)curry leaves - few - 2
In a pan add few drops of ghee and roast jeera, pepper and green chilli
green chilli(2)ghee(1 teaspoon)ghee(1 teaspoon)dry red chilli - broken(1) - 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
spinach leaves (palak)(15)fresh coconut - grated(1/4 cup)salt - to tastecurry leaves - few - 6
Pour the mixture to a bowl and add buttermilk / curd
curd (dahi / yogurt) - sour or buttermilk(1 cup) - 7
Mix well
- 8
Adjust the consistency as required
- 9
The consistency should be thin
- 10
Heat the remaining ghee in a small pan
ghee(1 teaspoon)ghee(1 teaspoon) - 11
Add mustard seeds and jeera, when it splutters add curry leaves
spinach leaves (palak)(15)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)curry leaves - few - 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
spinach leaves (palak)(15)
Rate this recipe
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