Thambuli is type of raita made in Karnataka. Thambuli, being a curd based cuisine, is consumed with rice. It's derived from the Kannada word thampu, which means cool. It is prepared by grinding the main ingredient with the spices and then mixing it with curd. This herbal Thambuli is prepared with ajwain leaves, uses plant-based peanut curd and an oil-free seasoning.
In a heavy-bottomed pan, add pepper, cumin and mustard and dry roast
Keep the roasted ingredients aside
In the same pan, add 2 tbsp of water and washed ajwain leaves. Let them cook until the colour changes
Keep the leaves aside.
In a mixer-grinder jar, add fresh coconut, roasted spices, leaves, green chilli, lemon juice and salt and grind well.
In a container, add the curd, the ground mix and mix well.
Check for salt and lime and add more if needed. The lemon juice is to make the raita tangy
To make an oil-free tadka, in clay or an iron heavy bottomed vessel, add channa dal, urad dal and continue to keep roasting. When it’s half done, add cumin and mustard seeds. Once the seeds splutter, add this to the raita.
Add curry leaves / red chilli before serving.
The spices for Thambuli remains the same - coconut, pepper, cumin, mustard, green chilli, curd. However, we can change the main ingredient to:
Basale soppu ( Malabar spinach)
Roasted Fenugreek seeds
Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.