Pudina Thambuli

Name: Pudina Thambuli
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 1 cup mint leaves (fresh, tightly packed, washed); 0.25 cup coconut (fresh, grated); 1 pcs green chili (medium, or to taste); 0.5 tsp cumin seeds; 1 pinch black pepper; 1 pinch salt; 1 cup yogurt (thick, chilled, whisked smooth); 2 tbsp water (for grinding, adjust as needed); 1 tsp ghee; 0.5 tsp mustard seeds; 5 pcs curry leaves (fresh); 1 pcs dried red chili

RATING

4.4/5(65)

TASTE SCORE

6/10

A cooling, no-cook yogurt-based side from Karnataka, where fresh mint leaves are ground with coconut, cumin, and green chili, then whisked into creamy curd. Light and refreshing, this thambuli soothes the palate and pairs perfectly with hot rice or spicy mains.

PREP

10m

COOK

SERVES

1 KATORI

74 cal

SERVINGS

METHOD · 5 STEPS

prep · ~2 min
Grind the mint-coconut paste.
1.In a mixer jar, add fresh mint leaves, grated coconut, green chili, cumin seeds, black pepper, and salt.
2.Add 2 tbsp water and grind to a smooth, thick paste, scraping down the sides once.
3.Avoid adding too much water — the paste should be thick.
TIPGrind with minimal water for a thick paste; excess water dilutes the yogurt later.
mix · ~1 min
Whisk yogurt and combine with the paste.
1.In a bowl, whisk the chilled yogurt until completely smooth and lump-free.
2.Add the ground mint-coconut paste and stir gently until evenly blended.
3.Check consistency — it should coat the back of a spoon. Add a splash of water only if too thick.
TIPUse fresh, thick curd for the creamiest result. Watery yogurt will make the thambuli too thin.
temper · ~2 min
Make the tempering.
1.Heat ghee in a small tempering pan over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and sauté until fragrant (10 sec).
4.Toss in the dried red chili and curry leaves; fry until leaves turn crisp (15-20 sec).
5.Immediately pour the hot tempering over the thambuli.
TIPPour the tempering while it's still sizzling — the aroma infuses into the thambuli best that way.
mix · ~5 min
Mix and rest briefly.
Give the thambuli a gentle stir to incorporate the tempering. Let it rest for 5 minutes so the flavors meld.
TIPResting allows the mint and spices to bloom into the yogurt, deepening the flavor.
serve
Serve chilled or at room temperature.
Transfer Pudina Thambuli to a serving katori. Enjoy as a cooling side with steamed rice, dosa, or any spicy main dish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick, fresh curd (preferably set overnight) for a creamy, non-watery base.
2
Grind the mint-coconut paste with minimal water; a thick paste prevents thinning the yogurt.
3
Pour the sizzling tempering immediately over the thambuli for maximum aroma infusion.
4
Chill the yogurt before whisking — cold curd blends better and keeps the thambuli refreshing.
5
Taste the paste before mixing; adjust green chili and salt to your preferred heat level.
6
Let the finished thambuli rest for 5 minutes so the flavors meld beautifully.

RECIPE VARIATIONS