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KOTHAMBARI SOPPU TAMBULI / CORIANDER TAMBULI

Today I am going to share a popular recipe from Udupi Cuisine. Kothambari soppu Tambuli is perfect recipe to beat the heat. Perfectly goes well with piping hot rice and ghee.

This week’s theme for #191 #Foodiemonday #Bloghop #DahiDelights was suggested by Priya Iyer who blogs at https://thephotowali.wordpress.com/ ¬†¬†Check out her blog for some wonderful recipes.

This is one of the most easiest and healthy recipe that can be put together in just 5-7 mins.I am sure you will love it. Try it to believe it.

Recipe for Kothambari Soppu Tambuli / Fresh Coriander Tambuli:

Ingredients:

  • Fistful of Coriander Leaves
  • 2 Tbsp Thick Yogurt
  • 1/4 Cup grated coconut
  • 2 Green Chillies
  • 1/2 Tsp Jeera
  • 1/2 Tsp Mustard Seeds
  • Few Curry leaves
  • Salt to Taste
  • Generous pinch of hing
  • 1 Tsp Ghee

Method:

Grind Coriander , grated coconut and green chilli to get a smooth paste. Do not add water. Next add thick yogurt and blend well. Make a fine paste. Transfer this mixture to a bowl. Add salt and mix well.

Heat a small wok or Pan. Add ghee .Once the ghee melts add jeera ,mustard seeds , hing and curry leaves.Once they splutter pour this over the Coriander yogurt Coconut mixture.

Serve with Piping hot rice ,ghee and bendekayi Ajethna. A perfect udupi lunch affair. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

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Spinach Potato Raita

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I love Raita. I make different types of Raita . I can have raita anytime to satisfy my hunger pangs in the evening. They are filling,easy to digest and light on your hips too. I make Spinach Potato Raita and that is another way to incorporate greens into our diet. This is cooling and good in Summers to beat the heat.

Recipe:

3 Boiled potatoes
1 Cup chopped spinach
2 Green chillies slit
1 Tsp urad dal/Black Gram
1 Tsp channa dal/Bengal Gram
1/2 Tsp mustard
3 cups yogurt
Salt to taste
Handfull of corriander and curry leaves chopped

Cut the boiled potatoes .Add salt and keep.it aside.Heat 2 tsp oil.Add channa dal,urad dal .Once they turn slightly brown add mustard seeds.Add green chilli,spinach,corriander and curry leaves.Saute for a minute.Switch off the flame.
Add yougurt to the boiled potatoes.Garnish with tadka .Mix and serve.
Cooling for summer.