Palak tambli

I have been very busy ever since I joined my new job. I am hardly finding any time to relax at home. I didn’t want this to affect the blog, but finally I am giving up. I get loads of mails/comments daily asking for one or the other thing. I am not able to keep up with any of those. So for now, I will be able to reply to only few comments/mails when I find free time. I apologize for any inconvenience.

Coming to today’s recipe. This is one very simple dish that gets prepared within 15mins. Very healthy and tasty dish that goes well with hot rice.

1 cup spinach
1 cup thick yogurt
1/2 tea spn cumin seeds
4-5 black peppers
2 green chillies
1/2 tea spn mustard seeds
4-5 curry leaves

Heat oil and add cumin seeds, pepper, green chillies, spinach, salt. Cook for 5-6mins. Cool to room temperature. Grind it to a smooth paste.
Mix yogurt and water (to bring to gravy consistency). Mix very well.
Heat ghee and add mustard seeds, curry leaves and add this seasoning to tambli.

Serves : 3-4
Preparation time : 15mins

37 thoughts on “Palak tambli”

  1. Hi Shilpa,

    What a recipe!! …i can actually sense the taste of it…i would serve it with some nice baje (preferably potato!! …calories/diet can go out of the window i love fried food once in a while!!) its on my menu for this week.

  2. Looks yummy Shilpa. Can’t wait to try it out. I really admire you for your passion of cooking. Hats off to you for being amazingly prolific, even after a busy workday! browsing through your site ( and trying your recipes) is one of my favorite pastimes!

  3. Made this for lunch today, Shilpa. Had it with steaming hot rice. Have not felt soooo good at lunch in a long time! Thanks!

    Shilpa: Wow…you are quick Manisha :). So happy to see you here.

  4. What is tambli? Is this a term for certain dishes prepared in a certain way? Thanks.

    Shilpa: Usually tambli is a gravy with or without buttermilk. Most of the tamblis have buttermilk (I use thinner down yogurt instead). They are usually not cooked, but may have some cooked ingredients – like this one where spinach is cooked.

  5. Jennifer,
    The origin of tabuLi is tampu (cool in Kannada) huLi (gravy). This has cooling effect on the body and may be the name too.for tYou may cook the ingredients (example spinach, malabar spinach, water cress leaves)grind it and mix with buttermilk but do not boil it like khadi.

    Shilpa: Thanks for mentioning that Pratibha. Aayi had nicely explained it at this post, I forgot to paste that link as a reply to Jennifer, I knew it was there somewhere on the blog.

  6. Pratibha..
    Thank you so much for explaining that and Shilpa for pointing to that post. As I learn more about varieties of Indian cuisine I am only interested to learn more. It’s so fascinating. When you write tabuLi, how is the L is it like L in love? Reason I ask is when I read that I think of a middle eastern dish that is spelled Tabbouleh but in America and among my friends pronounced tabooli (l like love). It is also a cooling dish (see It’s fascinating! Also another thought about tabuli is it’s kind of like a raita but with a tadka.. the spinach is fried in oil so it becomes a tadka. Thanks for clarifying between this and kadi. I also love kadi!! Yogurt dishes are my favorite. I can not pass one up!

    Shilpa: Jennifer, its not L in love. There is another L in Indian languages, which is usually written as Capital L in English :). I am sorry, I cannot think of any English word with this L. It is not tabuli, it is TambLi/tambuLi/tamboLi. There is a ‘m’ which is pronounced by nose ta-m-b-Li. TambLi need not have yogurt/buttermilk in it and there are many without tadka too :). I would say usually kadi is more watery compared to tamblis, because we make some kadis which are not cooked – like kokum kadi. If you are interested, please search tambli in the serachbox on this site and there are atleast 3-4 different versions of tamblis, I am sure you will love them

  7. Hi Shilpa,

    What a simple and wonderful dish! Love it!

    It’s good that you are going to be easy on yourself. Don’t feel bad about not replying. It is admirable that you do this much even after a busy work day! If blogging recipes is something you enjoy , then do take care that it does not become a chore.

    Take care,

  8. Hello Shilpa

    Having this very tambli several times since 31st Jan (my 75 BDAY) when our lunch contractor made this very Tambli. Apart from this Tambli can be made from almost any edible greens/leaves. All greens need to be slightly steamed and then ground with ingredients mentioned by you……….sometimes adding Hing (Asophotoeda) gives nice pungency and good for digestion……..nagesh

  9. Hi shilpa ,
    this is a super energetic cooler!
    adding 2 tblspoons of tamarind juice or kokum juice while cooking spinach , makes it yummier with a tang!

  10. Dear Shilpa,

    Today we tried your Almond cookies (eggless ones). They were fantastic. My family loved them.

    Thank you so much for such a great recipe.


  11. Great looking recipe. I definitely have to try it out. In fact, all your dishes look unbelievably scrumptious. I just added you as a resource for our monthly “Night of International Cusines”. Our friends are going to love this stuff!

    Your site is a great find!

  12. hi shilpa!
    mala tujhi palak tambli khoop avadali khoop unique naav ahe tu kadhi daal palak try kelai ka? kinva mag palak masur te hi khoop chaan lagat i am looking forward to try u r other recipes also good work tujhya ya website madhun ek marath mola aaplepana jaanav to

    Shilpa: Yes, daal palak is on the site. (Sorry, my Marathi is very weak, so I could not understand the whole comment).

  13. no problem shipla i was just saying u r work is so good and the recipe name tambli i never heard before its unique i am looking forward to try u r other recipes

  14. Hi Shilpa

    This tambli was enjoyed at my place yesterday & it is also a nice green color. Yummy ;p
    Thanks for sharing.

  15. Hi Shilpa.
    Yesterday for the first time I visited your blog.

    Long ago I had tasted Bassaru and became fan of it. Later I didn’t get chance to taste it. Yesterday suddenly I thought of checking it in net, though it is the last place I was expecting to get the recipe, alas! it was there. It was a pleasant surprise:).

    I checked your other recipes also and finally today prepared aloo paratha.It came out deliciously.

    Today going to try Palak tambli :).

    Thank you. I think my cooking problem has solved.(I’m a very poor cook:) )


  16. Thanks Shilpa,

    One of my cooking ingredient (in vegetable) is Palak (even if it is daily no complaints at home) and Curd is must on daily basis. But never thought of mix n match . Would surely write to you once it is cookedand tasted.

  17. Hi Shilpa,
    Ever since I tried this Tambli, my family is hooked onto it.Best part is v.nutritious and no coconut.
    One sugession: Insted of seaoning withmustard and curry leaves, try seasoning with crushed garlic-fry a till light brown in hot oil and pour-gives very good taste

  18. Hey Shilpa,
    I made this recipie yest night…It turned out very well and very quick too. My parents liked it v much…
    Thanks a lot dear…


  19. Hi Shilpa,

    I was searching for Masala puri recipe and I landed in your website.
    Among the other recipes, I was browsing I tried Palak Tambli and it really came out good. I impressed some guests with this Tambli.

    Thanks for the recipe

  20. Hi Shilpa,
    Visited your blog accidently and now am hooked on to it. This recipe is very unique and will definitely try!


  21. hi shilpa
    Writing to u for the 1st time.
    Visited ur site accidentally about 4 months back and hv cooked most of yor dishes. My kids love the unique taste of your food.
    Today I made tambli with red leafy vegetable and turned out delicious. All I can say is “A Big thankyou” for making me a great mom chef at home.
    God Bless

  22. WoW! your recopies are really very cool although I dont cook very well as I dnt belong to this domain properly but I read recepies from ur site and make for my husband to please him. Thanks for ur recepies.

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