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Thambuli (Ajwain leaves raita) - plant-based!

Smitha Hemadri

Natural Healing - Leader & Influencer

01:05 PM | 27-03-2020

Prep Time
10 minutes

Cook Time
15 minutes

Servings
4 servings

Thambuli is type of raita made in Karnataka. Thambuli, being a curd based cuisine, is consumed with rice. It's derived from the Kannada word thampu, which means cool. It is prepared by grinding the main ingredient with the spices and then mixing it with curd. This herbal Thambuli is prepared with ajwain leaves, uses plant-based peanut curd and an oil-free seasoning.

Ingredients

10 ajwain leaves(Mexican mint / Karpoorvalli / Doddapatre)
2 c peanut curd
10 peppercorns
1 tbsp cumin
1 tbsp mustard
1/2c fresh grated coconut
1-2 green chilli
Unrefined salt
2-3 tbsp of lemon juice
For the tadka
- 5-6 curry leaves
- 1 tsp mustard
- 1 tsp cumin
- 1 tbsp urad dal
- 1 tbsp channa dal

Method

In a heavy-bottomed pan, add pepper, cumin and mustard and dry roast
Keep the roasted ingredients aside
In the same pan, add 2 tbsp of water and washed ajwain leaves. Let them cook until the colour changes
Keep the leaves aside.
In a mixer-grinder jar, add fresh coconut, roasted spices, leaves, green chilli, lemon juice and salt and grind well.
In a container, add the curd, the ground mix and mix well.
Check for salt and lime and add more if needed. The lemon juice is to make the raita tangy
To make an oil-free tadka, in clay or an iron heavy bottomed vessel, add channa dal, urad dal and continue to keep roasting. When it’s half done, add cumin and mustard seeds. Once the seeds splutter, add this to the raita.
Add curry leaves / red chilli before serving.

Tips

The spices for Thambuli remains the same - coconut, pepper, cumin, mustard, green chilli, curd. However, we can change the main ingredient to:

Basale soppu ( Malabar spinach)
Coriander leaves
Mint leaves
Curry leaves
Roasted Fenugreek seeds
Ginger

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