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A refreshing and cooling yogurt-based curry from Karnataka made with fresh mint leaves, coconut, and a simple spice tempering. This digestive powerhouse is perfect served with hot rice.
For 4 servings
Sauté the Aromatics
Grind the Paste
Prepare the Yogurt Base
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A refreshing and cooling yogurt-based curry from Karnataka made with fresh mint leaves, coconut, and a simple spice tempering. This digestive powerhouse is perfect served with hot rice.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 133.52 calories per serving with 5.03g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Prepare the Tempering (Tadka)
Combine and Serve
Substitute dairy curd with a plant-based yogurt like coconut or cashew yogurt. Use coconut oil instead of ghee for a delicious vegan version.
Replace mint leaves with other herbs like fresh coriander (cilantro), brahmi leaves (ondelaga), or even curry leaves to create different flavor profiles.
For a pungent twist, add 1-2 cloves of garlic while sautéing the spices in the first step.
Increase the number of green chillies or add a small piece of a dried red chilli to the tempering for extra heat.
Mint (Pudina) is renowned for its ability to soothe the stomach and improve digestion. Combined with probiotic-rich yogurt and digestive spices like cumin and hing, this dish is a powerhouse for gut health.
Both mint and yogurt have natural cooling properties, making this Thambuli an ideal dish to consume during hot weather or to balance a spicy meal, helping to regulate body temperature.
The use of fresh curd makes this dish a great source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve nutrient absorption, and boost overall immunity.
Thambuli is a traditional, cooling yogurt-based dish from the Udupi-Mangalore region of Karnataka, South India. It's typically made with herbs or vegetables, coconut, and spices, and is known for its digestive and medicinal properties.
Yes, it is very healthy. Mint aids digestion, yogurt provides probiotics for gut health, and spices like black pepper and cumin have anti-inflammatory benefits. It is a light, cooling, and low-calorie dish.
One serving of approximately 1 cup (200g) contains around 90-110 calories, primarily depending on the fat content of the yogurt and the amount of ghee used.
Curdling usually occurs if you mix the hot or even warm ground paste into the cold yogurt. It is essential to let the sautéed mint mixture cool down completely to room temperature before grinding and mixing.
Absolutely. To make it vegan, replace the dairy curd with a plant-based yogurt such as coconut, almond, or cashew yogurt. Use coconut oil in place of ghee for the sautéing and tempering.
Thambuli is best enjoyed fresh on the day it is made. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Note that it may thicken slightly upon chilling.