Authentic Tambli Recipe – Coriander-Coconut South Indian Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Tambli Recipe – Coriander-Coconut South Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful dishes that feel like a warm hug. And that’s exactly what Tambli is – a light, refreshing South Indian curry that’s perfect with a steaming plate of rice. I first discovered this when visiting my aunt in Karnataka, and it’s been a staple in my kitchen ever since. It’s surprisingly easy to make, and the vibrant flavors are just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This Tambli recipe is a winner for so many reasons. It’s quick – ready in under 10 minutes! It’s incredibly flavorful, thanks to the fresh coriander and coconut. Plus, it’s a fantastic way to add a little bit of South Indian goodness to your weeknight meals. Honestly, it’s the kind of dish that just makes everything feel a little bit brighter.

Ingredients

Here’s what you’ll need to whip up this delicious Tambli:

• fistful coriander leaves
• 2 green chilli
• 2 tbsp curd/yogurt
• ?? cup coconut milk (see notes below!)
• Salt to taste
• 1 tsp ghee
• ?? tsp mustard seeds
• ?? tsp cumin seeds
• few curry leaves
• pinch hing (asafoetida)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe.

• Coriander Leaves: Seriously, use fresh coriander. It’s the star of the show! Don’t even think about using dried. A generous handful is best – about 1 packed cup.
• Coconut Milk: Coconut milk thickness varies a lot depending on where you are and the brand. In Karnataka, they often use a slightly thinner coconut milk. If yours is very thick, you might want to add a splash of water to get the right consistency. Around 1/2 – 3/4 cup is usually perfect.
• Ghee: Good quality ghee makes all the difference in the tempering. It adds a beautiful nutty flavor. If you don’t have ghee, you can use oil, but it won’t be quite the same.
• Hing (Asafoetida): This little pinch adds a wonderful savory depth. It can be a bit strong, so don’t overdo it!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we’re going to make the base of our Tambli. Blend the coriander leaves and green chilies into a smooth paste with a little bit of water. You want it to be nice and vibrant green.
2. In a bowl, mix in the fresh curd and coconut milk thoroughly. Make sure there are no lumps!
3. Season with salt to taste. Don’t be shy – Tambli needs a good amount of seasoning.
4. Now for the magic – the tempering! Heat the ghee in a small pan. Once it’s hot, add the mustard seeds. Let them splutter (this is important!).
5. Next, add the cumin seeds and curry leaves. Fry for a few seconds until fragrant.
6. Finally, add a pinch of hing. Be quick, as it can burn easily!
7. Pour the hot tempering over the tambli mixture. Give it a good stir.
8. Serve immediately with steamed rice. It’s best enjoyed fresh!

Expert Tips

• Don’t skip the spluttering of the mustard seeds! It releases their flavor and is key to a good tempering.
• Adjust the amount of green chili to your spice preference. I like a little kick, but you can use less if you prefer.
• If the Tambli is too thick, add a little water to thin it out.

Variations

Tambli is a pretty versatile dish. Here are a few ways to customize it:

• Vegan Adaptation: Easily make this vegan by using plant-based yogurt and a vegan ghee alternative. Coconut yogurt works beautifully!
• Spice Level: If you’re sensitive to heat, start with just one green chili, or remove the seeds before blending.
• Regional Variations: In Karnataka, they sometimes add a little bit of grated coconut to the mixture. Tamil Nadu style Tambli often includes a squeeze of lemon juice.
• Festival Adaptations: Tambli is often served as part of a traditional South Indian Sadhya (festive meal). It’s a lovely addition to a spread of flavorful dishes.

Serving Suggestions

Tambli is amazing with:

• Steamed rice – seriously, it’s a match made in heaven.
• A side of papadums for a little crunch.
• A simple vegetable stir-fry.
• Rasam – another classic South Indian soup.

Storage Instructions

Tambli is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The flavors might mellow a bit, but it will still be tasty!

FAQs

Let’s answer some common questions:

• What is Tambli and where does it originate from? Tambli is a light and refreshing South Indian curry, typically made with coriander, coconut, and yogurt. It’s believed to have originated in Karnataka, but variations are found throughout South India.
• Can I make Tambli ahead of time? It’s best to make it right before serving, as the flavors are freshest. However, you can prepare the coriander-chili paste ahead of time and store it in the fridge.
• What is the best type of coconut milk to use? Use full-fat coconut milk for the richest flavor. If it’s very thick, add a little water to adjust the consistency.
• What can I substitute for Hing/Asafoetida? If you can’t find hing, you can leave it out, but it does add a unique flavor. A tiny pinch of garlic powder can be a very rough substitute, but it won’t be the same.
• How do I adjust the consistency of the Tambli? If it’s too thick, add a little water. If it’s too thin, you can add a tablespoon of grated coconut or a little more yogurt.

Enjoy your homemade Tambli! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!