Pudina Tambuli Recipe
A vegetarian Karnataka recipe with mint leaves (pudina), cumin seeds (jeera), whole black peppercorns. Ready in 15 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making the Pudina Tambuli recipe, clean and wash mint leaves
mint leaves (pudina)(1/2 cup)curry leaves(6) - 2
In a pan add few drops of ghee and roast jeera, pepper and green chilli
green chilli(1)ghee(1 teaspoon)ghee(1 teaspoon)dry red chilli - broken(1) - 3
Fry for a minute
- 4
Add the pudina leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour
mint leaves (pudina)(1/2 cup)curry leaves(6) - 5
Remove from the flame and keep aside to cool
- 6
Grind leaves, spice mix, coconut and salt to a very smooth paste in a mixer by adding little water
mint leaves (pudina)(1/2 cup)fresh coconut - grated(1/4 cup)salt - to tastecurry leaves(6) - 7
Pour the mixture to a bowl and add buttermilk/curd
-/2 buttermilk(1 cup) - 8
Mix well
- 9
Adjust the consistency as required
- 10
The consistency should be thin
- 11
Heat the remaining ghee in a small pan
ghee(1 teaspoon)ghee(1 teaspoon) - 12
Add mustard seeds and jeera ,when it splutters add curry leaves
mint leaves (pudina)(1/2 cup)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)curry leaves(6) - 13
Pour the tempering on the thambli
- 14
Serve Pudina Tambli in room temperature with hot steaming rice and Keerai Sambar or relish as such as a drink
Rate this recipe
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Pudina Tambuli Recipe
A vegetarian Karnataka recipe with mint leaves (pudina), cumin seeds (jeera), whole black peppercorns. Ready in 15 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
14 steps- 1
To begin making the Pudina Tambuli recipe, clean and wash mint leaves
mint leaves (pudina)(1/2 cup)curry leaves(6) - 2
In a pan add few drops of ghee and roast jeera, pepper and green chilli
green chilli(1)ghee(1 teaspoon)ghee(1 teaspoon)dry red chilli - broken(1) - 3
Fry for a minute
- 4
Add the pudina leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour
mint leaves (pudina)(1/2 cup)curry leaves(6) - 5
Remove from the flame and keep aside to cool
- 6
Grind leaves, spice mix, coconut and salt to a very smooth paste in a mixer by adding little water
mint leaves (pudina)(1/2 cup)fresh coconut - grated(1/4 cup)salt - to tastecurry leaves(6) - 7
Pour the mixture to a bowl and add buttermilk/curd
-/2 buttermilk(1 cup) - 8
Mix well
- 9
Adjust the consistency as required
- 10
The consistency should be thin
- 11
Heat the remaining ghee in a small pan
ghee(1 teaspoon)ghee(1 teaspoon) - 12
Add mustard seeds and jeera ,when it splutters add curry leaves
mint leaves (pudina)(1/2 cup)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)curry leaves(6) - 13
Pour the tempering on the thambli
- 14
Serve Pudina Tambli in room temperature with hot steaming rice and Keerai Sambar or relish as such as a drink
Rate this recipe
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