Thimare Tambli
A soothing Karnataka-style yogurt curry made with thimare leaves, coconut, and mild spices. Light, earthy, and gently tangy, it is usually served in small portions with hot rice as part of a simple home-style meal.
For 4 servings
- prep
Prep the leaves and yogurt.
1.Pick over the thimare leaves and rinse them well.2.Shake off excess water and roughly chop if the leaves are large.3.Whisk the yogurt in a bowl until smooth and set it aside. - saute · ~3 min
Cook the leaves with chili and cumin.
1.Heat 1 tsp oil in a small pan over medium heat.2.Add the green chili and cumin seeds and cook until fragrant, about 20 seconds.3.Add the thimare leaves and cook just until wilted, 2 to 3 minutes.TIPDo not brown the leaves; a short cook keeps the flavor fresh and the color better. - mix
Grind the tambli base.
Cool the cooked leaves slightly, then grind them with coconut and water to a smooth paste.
- mix
Mix in the yogurt and salt.
Transfer the ground paste to a bowl. Add the yogurt and salt, then mix until smooth and pourable.
- temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tsp oil in a small pan.2.Add mustard seeds and let them splutter.3.Add curry leaves and cook for a few seconds until aromatic. - assemble
Pour the tempering over the tambli.
Pour the hot tempering over the yogurt mixture and stir gently to combine.
- serve
Serve the thimare tambli.
Serve at room temperature or slightly cool in small katoris alongside hot rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the wilted thimare leaves before grinding so the yogurt stays smooth and does not split.
- 2Cook the leaves only until just wilted; overcooking dulls the herbaceous flavor and muddies the color.
- 3Use slightly sour yogurt for a more traditional tambli taste, but whisk it very well before mixing in.
- 4Add water gradually while grinding; tambli should be pourable, not thin like buttermilk.
- 5Pour the hot mustard-curry leaf tempering directly over the yogurt mixture and stir gently to spread the aroma.
- 6If making ahead, refrigerate the ground leaf-coconut paste separately and mix with yogurt shortly before serving.
- 7Serve in small portions with hot rice, since tambli is meant to be a cooling side rather than a main curry.
Adapt it for your goals.
Low-oil
Skip the first sauté and blanch the leaves briefly, then use only a minimal tempering; good if you want a lighter everyday version.
spicierSpicier
Add an extra green chili while grinding for more heat, while keeping the dish's cooling yogurt base intact.
veganVegan
Replace yogurt with unsweetened plant yogurt, preferably coconut-based, for a dairy-free tambli with similar tang and texture.
thicker side dishThicker-side-dish
Use less water and slightly more coconut for a richer tambli that sits well on rice without running.
Why this is on our healthy list.
Cooling Yogurt Base
The yogurt gives this dish a soothing, light character and also contributes protein and beneficial dairy cultures.
Herb-Forward Greens
Thimare leaves bring plant-based nutrients and fresh leafy flavor, making the tambli more nourishing than a plain yogurt side.
Moderate, Light Preparation
With very little oil and a short cooking time, this home-style dish stays gentle and relatively light on the palate.
Digestive Spice Support
Cumin, curry leaves, and mustard in the tempering add aroma while traditionally helping the dish feel more digestible.
Frequently asked questions
It is best not to boil it after the yogurt goes in, because the yogurt can split and the fresh taste will dull.
