Tambuli (pronounced thumbulli) is a spicy buttermilk dish made from the herbal leaves like the ones above called doddapatre soppu. This recipe is made in the state of Karnataka in South India where my mother’s family is from. I had tambuli for the first time when my Auntie Asha made it for me recently and loved it. I got these leaves from my her and my Uncle Janardhan who grow them in their garden in New Jersey. The plant is a succulent and has thick, green leaves. Doddapatre soppu is referred to as Cuban Oregano. It has the flavor of oregano but it is more pungent.
My Aunt told me that often my Grandfather used to have tambuli if he was ailing from joint pain. The leaves are medicinal and have also been used as an Ayurvedic remedy for coughs, sore throat, congestion and digestion. This dish has a really nice flavor from the leaves, coconut, black pepper and cumin seeds. You mix it up with hot rice and eat.
These leaves are hard to come by and a lot of times grown in home gardens, but I’m going to give you the recipe anyway in case you ever chance upon them. Also, I know that some people make this dish with ginger if they don’t have the leaves.
I’m really happy to share my Aunt’s recipe for tambuli that she has perfected over the years. Enjoy!
Doddapatre Tambuli
courtesy of Asha Janardhan
Ingredients
2 teaspoons canola oil
6 doddapatre soppu leaves
1/2 teaspoon cumin
1/2 teaspoon ground pepper
2 tablespoons frozen fresh grated coconut
1 1/2 cups buttermilk or watered down yogurt or a mixture of buttermilk and yogurt
1/2 teaspoon black mustard seeds
pinch of asafoetida or hing
3 fresh curry leaves
1 dried red chili
salt
Method
Wash the leaves and chop them.
In a pan add 1 teaspoon of oil and heat under medium high. When hot add the cumin seeds until they start to turn golden. Next add in the pepper grinds and fry for a few seconds. Add in the leaves and saute them until wilted. Cool the leaves off.
Add the leaves, coconut to a blender and make a paste with as little water added as possible. Put the paste in a bowl and mix with the buttermilk/yogurt.
In a small pan, add 1 teaspoon of oil under medium high heat and add the mustard seeds and asafoetida or hing. When the mustard seeds start to pop, turn the heat down to medium and add the broken red chili and the curry leaves. Mix around so they are both coated with oil. Pour on top of the yogurt mixture.
You can chill the tambuli and serve with hot rice.
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