Thambuli is a very popular yogurt/curd based dish from the Udupi cuisine. It is served as an accompaniment with rice. It is a very simple yet delectable and healthy dish.
Thambuli can be prepared with a lot of veggies or greens. So I tried using the nutrition packed veggie – Celery. Oh Boy! We loved the flavor of it 🙂
So here is the recipe for Celery Thambuli 🙂
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 3-4 people
Celery Sticks – 4 to 5 – chopped in cubes
Shredded Coconut – 1/2 cup
Thick yogurt or curd – 1.5 cups
Ghee – 1 tsp
Cumin seeds – 1 tsp
Peppercorns – 1/2 tsp
Salt – to taste
Coconut Oil – 1 tsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Asafoetida – 1/2 tsp
Curd Chillies – 2-3
In a pan, heat ghee and sauté the cumin seeds and peppercorns.
Next, add the chopped celery. Fry for 8-10 minutes or till the celery seems a bit tender.
Now add the shredded coconut and mix well. Keep on heat for 2-3 minutes.
Turn off the heat and allow it to cool.
Once cool, grind it in a mixer by adding 1/2 cup of water.
Transfer the ground paste to a bowl, add curd or yogurt and salt. Mix well.
You can adjust the consistency by adjusting the quantity of the yogurt or curd used.
Lastly, prepare the tempering using the ingredients mentioned under the ‘for tempering’ section.
Add the tempering to the thambuli. Mix well.
Serve with hot rice and papad.