Doddapatre Tambuli

When I was a kid, I never liked eating food at temples. But we did, as all elders wanted to. This changed when I went to Idagunji. They served the simplest meal possible, but I loved it. It was just rice and tambuli. I never knew how to make it. I got the recipe of tambuli from one of my friends recently. I never realised it was so simple. It is made with coconut, curd or buttermilk and any greens like doddapatre, methi, palak. It is also made without any greens. I had doddapatre growing in a pot, so I used it. Doddapatre has a minty taste that goes well with buttermilk in tambuli. The recipes differ a little according to the greens used.


Doddapatre Tambuli

Indian curry with buttermilk and chutneyA mix of chutney and buttermilk. This is a cool and soothing curry to be eaten along with rice.

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     5 minutes
Cook time:     30 minutes
Yield:              2 Servings


20-25 leaves Doddapatre
2-3 Tbsp Coconut
1.5 cups Curd
1 tsp Black Pepper
2 tsp Cumin seeds
A few Curry leaves
3 tsp Oil


  • Heat 2 tsp of oil in a pan
  • Add 1/2 tsp of cumin seeds and allow them to splutter.
  • Add the pepper corns and chopped doddapatre
  • Fry until the doddapatre turns slightly yellow
  • Remove from heat and allow it to cool
  • Grind it along with coconut and a little water to a fine paste
  • Add salt and whisked curd
  • Add water to achieve desired consistency
  • Heat 1 tsp of oil and add the cumin seeds, once they brown, add the curry leaves
  • Pour this immediately into the tambuli. Tambuli isn't reheated.
  • Serve it with hot rice

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