Karpooravalli/Omavalli Tambuli | Doddapatre Thambli | Curd-based curry in 5 minutes
Karpooravalli/Omavalli is a well-known herb with amazing medicinal properties. Starting from easing the digestion to relieving the chest congestion, the medicinal benefits of these super pungent leaves know no end. Tambuli/Tambli/Thambli is an easy and wonderful delicacy from the Udipi cuisine which is an absolute form of raita prepared out of ground veggies or herbs. Being said that, the vegetables or herbs can be used raw or sauteed based on what we use to make the curry.
Doddapatre/Karpooravalli Tambuli is one such curd-based curry prepared with Ajwain leaves, a very few whole spices, freshly shredded coconut and curd/ buttermilk. Do you know the best part of the recipe? It can be made in just 5 minutes and yeap, a hassle-free recipe that never misses delivering the right load of flavour plus the additional benefit of acting as a body coolant.
'Thambu' in the word 'Thambli' refers to the cooling effect of the recipe that brings to the body. I love to make Tambuli with all the handy herbs, and during Summers, this recipe is what I make often and relish with a pot of hot steamed rice. Moreover, they are best to serve as a side dish for any other hot & spicy curries.
Curd or Buttermilk:
- Either curd or buttermilk can be used interchangeably!
- The curd yields rich and thick curry while the buttermilk yields slightly thin yet flavourful curry.
I like to use curd to end up with a thick curry which makes the simple soulful lunch when accompanied with hot rice. My personal preference is to use more curd when paired with rice and less curd when served as a side dish.
Green chilly or Black Pepper:
- Both work great.
- Though black pepper is the best India owned whole spice to use for heat, it is not objectionable that green chillies also have their unique flavour. So, add either or both as per your choice.
Well! even the simple recipe can be turned out so yum when you do some magic with the best-picked ingredients. I bet my Tambli is awesomely good due to the simply magical ingredients I opt for. Eager to know what I use? Yup! Let me reveal.
What makes my tempering so special?
- Some people use the usual cooking oil and some others opt for ghee. But, you know, coconut oil works best and is what is so special in my tempering.
- One more secret is there. Instead of dried red chillies, I use buttermilk-soaked, sun-dried, salty red chillies to pep up my Tambli. Wow! They do real wonder when you eat them along. Give it a try & let me know your recipe experience through comments.
The fresh coconut is what gives a quick taste twist to Tambli. When you taste this delicacy, the subtle pungent flavour of the Ajwain leaves and the punch of cumin seeds plays a rhythm in the back end; the calming and soothing curd along with the best tempering made out of coconut oil would make you say "hm...mmm..." flawlessly and definitely.
When the recipe is too good and too much easy and too healthy, what do you wait for? Let's do this quickly!
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⏲ Cooking Time: 2 minutes
The calming and cooling delicacy prepared with Ajwain leaves, a few whole spices and freshly shredded coconut flavoured up by the tempering made with coconut oil.
- Coconut oil - 1 tbsp
- Cumin seeds - 1 tsp
- Green chilli - 1 or 2 (or black pepper - 1 tsp)
- Ajwain leaves/Karpooravalli - 10 to 15 (medium-sized)
- Curd or Buttermilk - 1 cup
- Freshly shredded coconut - 1/4 cup
- Crystal Salt - 1/2 tbsp (or adjust to taste)
- Water - 1/4 cup (or adjust to desired consistency)
- Coconut oil - 1 tbsp
- Cumin seeds - 1/4 tsp
- Mustard seeds - 1/4 tsp
- Hing/ Asafoetida - a pinch
- Sun-dried salted red chillies - 2 (or dried red chillies - 2)
- Curry leaves - a sprig
- Pluck and wash the Ajwain leaves thoroughly to leave out the lingering dust.
- In a pan, add coconut oil and saute cumin seeds, green chillies and Ajwain leaves until the leaves shrink.
- Turn off the stove, add shredded coconut, mix and let it cool for a while.
- Transfer to a blender or mixer jar, add salt & water and grind to a smooth paste.
- Beat a cup of curd (or buttermilk) and mix the smooth paste with the beaten curd.
- Heat a tablespoon of coconut oil and do the tempering with the ingredients listed under "for tempering".
- Add the sizzling tempering to the Tambli and relish with hot steamed rice.
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Step-by-Step Procedure with Pictures
How to Make?
- In a pan, add a tablespoon of coconut oil. You can add any cooking oil. Ghee can also be used. But, coconut oil amps up the flavour and hence I suggest adding coconut oil.
- Add a teaspoon of cumin seeds and allow them to roast.
- Add in the green chillies now. I add only one green chilli as we want our Tambli to be mild in heat. You can add more as per your taste. A few whole black peppercorns can also be added for heat.
- Pluck the ajwain leaves and wash them thoroughly to get rid of the lingering dust. Now, add about 10 to 15 medium-sized ajwain leaves into the pan. You can add up to 20 leaves to get more flavour of the leaves in the dish.
- Roast the leaves until they start to wilt.
- Add a quarter cup of freshly shredded coconut to the pan and turn off the flame immediately. The coconut should not get roasted.
- Give a quick mix and let the mixture cools down completely.
- Transfer to the blender and blend it along with salt and water.
- Blend the mixture into a very smooth paste.
- Take a cup of curd in a bowl and whisk it well. If you want to skip curd, you can add a cup of buttermilk.
- Add in the smooth ground paste to the beaten curd and mix well. Wow! See the beautiful colour of the Tambli.
- Heat a pan, add a tablespoon of coconut oil and temper mustard seeds, cumin seeds, hing, sun-dried salted red chillies and curry leaves. If you don't own salted red chillies, you can add dried red chillies.
- Add the tempering to the Doddapatre Tambli and enjoy the Tambli with hot steamed rice. This tambli can also be served as a side course.
- If serving as a side course, add half a cup of curd instead of one full cup and enjoy the flavourful Tambuli in the thicker consistency.
- If serving as a main course, add a full cup of curd or buttermilk and enjoy with hot steamed rice.
- Use coconut oil for the tempering and amp up the flavour of the Tambli.
- Use sun-dried salted red chillies in the tempering and eat it along to experience the best taste of the Tambli.