Karpooravalli Tambuli Recipe – Authentic Indian Buttermilk & Ajwain Leaves

Last Updated on 4 months by Neha Deshmukh

Karpooravalli Tambuli Recipe – Authentic Indian Buttermilk & Ajwain Leaves

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Karpooravalli Tambuli. It’s a South Indian staple, especially in Karnataka, and something my grandmother always made during the hot summer months. It’s incredibly refreshing, packed with flavour, and surprisingly easy to whip up. Trust me, once you try this, it’ll become a regular in your kitchen too!

Why You’ll Love This Recipe

This Karpooravalli Tambuli isn’t just delicious; it’s a little powerhouse of goodness. It’s light, cooling, and aids digestion – perfect after a heavy meal. Plus, the unique flavour of karpooravalli (ajwain leaves) combined with the tang of buttermilk is just… chef’s kiss. It’s a fantastic way to add a healthy dose of greens to your diet, and it’s ready in under 15 minutes!

Ingredients

Here’s what you’ll need to make this amazing tambuli:

• 1 cup medium thick buttermilk
• 1 tbsp coconut, grated
• 10 karpooravalli leaves (ajwain leaves)
• 1 tsp coconut oil
• ½ tsp turmeric powder
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 4-5 curd chili (mor milagai)
• 2 pinches asafoetida (hing)
• 1 tsp black pepper, crushed
• 1 green chili (optional)
• As needed salt
• 1 tsp cumin seeds (for tempering)
• 1 tsp coconut oil (for tempering)

Ingredient Notes

Let’s talk about some of these ingredients, shall we?

Karpooravalli/Ajwain Leaves: These fragrant leaves are the star of the show! Originating in the Mediterranean region, they’re widely used in South Indian cooking, particularly in Karnataka and Tamil Nadu. They have a distinctive, almost medicinal aroma and a slightly peppery, citrusy flavour. Beyond the taste, karpooravalli is known for its digestive benefits and is often used to relieve bloating and indigestion. You can find them at Indian grocery stores, or even grow your own – they’re surprisingly easy!

Mor Milagai: These dried red chilies are a South Indian specialty. They have a unique smoky flavour and a moderate heat level. They add a wonderful depth to the tambuli. If you can’t find them, you can substitute with Kashmiri red chilies, but the flavour won’t be quite the same.

Buttermilk: Buttermilk is a cornerstone of South Indian cuisine. It’s incredibly cooling and soothing, especially during the hot summer months. Traditionally, it’s made by churning curd (yogurt) with water. I usually make mine with about ½ cup of thick curd mixed with ½ cup of water – adjust to get the consistency you like.

Coconut Oil: Coconut oil is the preferred cooking oil in many South Indian households, including mine. It adds a lovely aroma and flavour to the tempering, and it’s also considered a healthy fat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tsp coconut oil in a pan. Add cumin seeds, black pepper, and green chili (if using). Sauté for about 30 seconds, until fragrant.
2. Add the washed karpooravalli leaves and sauté until they wilt – this takes just a minute or two. Transfer everything to a blender.
3. Add the coconut to the blender and grind into a smooth paste. Add a splash of water if needed to help it blend.
4. In a bowl, mix 1 cup of buttermilk, salt, turmeric powder, and the ground paste. Give it a good whisk to combine everything.
5. Now for the tempering! Heat 1 tsp coconut oil in a small pan. Add mustard seeds – wait for them to splutter. Then add cumin seeds, mor milagai, and asafoetida. Sauté for a few seconds until fragrant.
6. Pour this hot tempering over the tambuli. Mix well and serve immediately with hot rice. It’s so good!

Expert Tips

Want to make your Karpooravalli Tambuli even better? Here are a few tips I’ve learned over the years:

• Consistency is Key: If your tambuli is too thick, add a little more buttermilk. If it’s too thin, add a tiny bit more coconut paste. You want it to be pourable but not watery.
• Tempering Perfection: Don’t rush the tempering! Make sure the mustard seeds splutter before adding the other spices. This releases their flavour. Also, pour the hot tempering immediately – you don’t want it to cool down.
• Freshness Matters: Use fresh karpooravalli leaves for the best flavour. They should be bright green and fragrant. Avoid leaves that are wilted or discoloured.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the buttermilk with plant-based yogurt thinned with water. Coconut yogurt works beautifully!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like it mild, skip the green chili and use fewer mor milagai. For a spicier kick, add another green chili or a pinch of red chili powder. My friend, Priya, loves to add a tiny bit of cayenne pepper for extra heat.
• Festival Adaptations: This tambuli is often made during festivals like Ugadi (Telugu New Year) and Sankranti (harvest festival) in South India. It’s considered an auspicious dish.

Serving Suggestions

Karpooravalli Tambuli is traditionally served with hot rice. It’s also delicious with idli, dosa, or even as a side dish with a simple lentil curry. I love to have it on a hot summer day – it’s so refreshing!

Storage Instructions

Tambuli is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The flavour might mellow slightly, but it will still be tasty.

FAQs

Got questions? I’ve got answers!

Q: What is Karpooravalli and what are its health benefits?

A: Karpooravalli, also known as ajwain leaves, are fragrant leaves used in South Indian cooking. They’re known for their digestive benefits, helping with bloating, indigestion, and even relieving coughs and colds.

Q: Can I use store-bought buttermilk instead of making it from curd?

A: Yes, you can! Just make sure it’s plain, unsweetened buttermilk. However, homemade buttermilk from curd tastes much better, in my opinion.

Q: What can I substitute for Mor Milagai if I can’t find it?

A: Kashmiri red chilies are the closest substitute, but they won’t have the same smoky flavour. You can also use a pinch of cayenne pepper for a bit of heat.

Q: How do I know when the tempering is ready?

A: The mustard seeds should have spluttered and the spices should be fragrant. Don’t let the spices burn!

Q: Can this tambuli be made ahead of time?

A: It’s best enjoyed fresh, but you can prepare the paste and buttermilk mixture ahead of time and store them separately. Then, just do the tempering and combine everything when you’re ready to serve.

Q: What is the best type of coconut to use for this recipe?

A: Freshly grated coconut is best, but you can also use desiccated coconut. If using desiccated coconut, soak it in a little warm water for about 10 minutes to soften it before grinding.

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