This tambli can be prepared using normal basale(malabar spinach) also. Tambli turned out very tasty, unfortunate that I had cold, I had to restrict myself from eating. My husband enjoyed this tambli. He even drank it after finishing the dinner ;)
Let's see the recipe for this tambli.
1/2 bunch of kempu basale finely chopped (use only the leaves & discard the stem)
1.5 tablespoons of grated coconut
1 medium sized onion chopped
1 tsp jeera/cumin seeds
1.5 cups of curd/yogurt ( buttermilk can also be used for this)
1 green chilli
1 tsp oil
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
a pinch of hing
1 red chilli
- Heat oil in a pan, when oil is hot, add jeera.
- When jeera becomes golden brown, add onions & saute for 45 secs. (Onions need not be sauted till golden brown)
- Add chopped basale(spinach) leaves to it & saute for 2 mins. No need to cook the leaves completely by adding water. Saute till the leaves become soft. Allow it cool.
- Make a paste of the spinach leaves (together with onion & jeera), coconut, green chilli by adding buttermilk/majjige/curd/yogurt
- Now add salt according to taste & add enough curd. The tambli should have the consistency of thick milkshake.
- Prepare the tadka/tempering. In a seperate pan, add oil, when oil is hot, add mustard seeds. When mustard seeds splutter, add urad dal, red chilli, hing & add this tadka to the hashi prepared.
- Basale tambli is ready to be served.
Tamblis (various kinds) are consumed as an appetizer. If I try to recollect, festive food for the people from north canara, starts from tambli or appe huli & then followed by rasam/sambar.