Spring Onion Tambuli Recipe – Authentic South Indian Coconut Curry Recipe

Last Updated on 2 months by Neha Deshmukh

Spring Onion Tambuli Recipe – Authentic South Indian Coconut Curry Recipe

Hey everyone! If you’re looking for a quick, comforting, and incredibly flavorful South Indian side dish, you have to try this Spring Onion Tambuli. It’s a staple in many South Indian homes, and honestly, once you make it, it’ll become a regular on your table too. I first learned this recipe from my aunt, and it’s been a family favorite ever since – perfect with a simple rice and dal.

Why You’ll Love This Recipe

This Spring Onion Tambuli is more than just a recipe; it’s a little slice of South Indian comfort. It’s ready in under 10 minutes, requires minimal ingredients, and is bursting with fresh flavors. Plus, it’s a fantastic way to sneak in some extra veggies! It’s light, refreshing, and the perfect accompaniment to a heavier meal.

Ingredients

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

• 2 stalks spring onion
• 3 tbsp coconut (freshly grated is best!)
• 1 cup curd (plain yogurt)
• 1 tsp cumin seeds
• 1-2 green chillies (adjust to your spice preference)
• 1 tsp ghee (clarified butter)
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 1 red chilli (dried)
• 3-4 curry leaves
• 1 pinch hing (asafoetida)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh spring onions is key – they really give this dish its vibrant flavor. Don’t skimp on the coconut either; freshly grated coconut makes all the difference.

And then there’s hing, or asafoetida. It’s a bit of an unusual ingredient, but it’s a cornerstone of South Indian cooking. It has a pungent aroma when raw, but it mellows out beautifully when cooked, adding a lovely savory depth. You can find it at most Indian grocery stores, or online. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those spring onions a good wash and finely chop them. We want them nice and small so they blend easily.
2. Heat the ghee in a pan over medium heat. Add the cumin seeds, chopped green chillies, and the chopped spring onions. Sauté until the onions soften and become fragrant – about 2-3 minutes.
3. Take the pan off the heat and let the mixture cool completely. This is important, as blending hot ingredients can sometimes affect the flavor.
4. Now, in a blender, combine the cooled spring onion mixture, coconut, and about ¼ cup of warm water. Blend until you have a super smooth paste. Add a little more water if needed to reach your desired consistency.
5. Pour the paste into a bowl and mix in the curd. Add water, a tablespoon at a time, until you get a nice, pourable consistency – like a thin raita.
6. Season with salt to taste. Don’t be shy!
7. Time for the tempering! In a small pan, heat another teaspoon of ghee. Add the mustard seeds and let them splutter. Then, add the cumin seeds, dried red chilli (broken into pieces), curry leaves, and hing. Fry for just a few seconds until fragrant.
8. Immediately pour this hot tempering over the tambuli. The sizzle is the best part!

Expert Tips

• Don’t overcook the spring onions when sautéing – you want them to soften, not brown.
• Adjust the amount of green chillies to suit your spice level.
• For a smoother tambuli, you can strain the blended mixture through a fine-mesh sieve.

Variations

• Vegan Adaptation: Simply swap the curd for plant-based yogurt! Coconut yogurt or cashew yogurt work beautifully.
• Spice Level: If you’re sensitive to heat, start with just one green chilli, or remove the seeds before chopping. My friend, Priya, loves to add a pinch of red chilli powder for an extra kick!
• Regional Variations: The tempering can vary quite a bit across South Indian states. Some people add a pinch of turmeric powder to the tempering, while others use different types of chillies. Feel free to experiment and find what you like best.

Serving Suggestions

This Spring Onion Tambuli is best served fresh with steamed rice. It’s also fantastic with idli, dosa, or even as a side with a South Indian thali. A simple lentil sambar alongside makes for a complete and satisfying meal.

Storage Instructions

Tambuli is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The consistency might change slightly, so you may need to add a little water before serving.

FAQs

What is Tambuli and its health benefits?

Tambuli is a traditional South Indian dish, typically made with vegetables, coconut, and yogurt. It’s known for being light, easily digestible, and packed with nutrients. The yogurt provides probiotics for gut health, while the vegetables offer essential vitamins and minerals.

Can I use frozen coconut for this recipe?

While fresh coconut is ideal, you can use frozen grated coconut in a pinch. Just make sure to thaw it completely and squeeze out any excess water before using.

How can I adjust the consistency of the Tambuli?

Simply add more water, a tablespoon at a time, until you reach your desired consistency. Remember, it should be pourable, like a thin raita.

What is hing and where can I find it?

Hing, or asafoetida, is a resin with a pungent aroma used as a flavoring agent in Indian cuisine. You can find it at most Indian grocery stores or online.

Can this Tambuli be made ahead of time?

You can prepare the paste ahead of time and store it in the refrigerator. However, it’s best to do the tempering just before serving to maintain its freshness and aroma.