Udupi Style Coriander Leaves Tambuli | Kottambari Soppu tambuli recipe | Kothamalli Tambuli

Coriander Leaves Tambuli is a refreshing South Indian yoghurt-based dish made with fresh coriander leaves, coconut, mild spices, and buttermilk. It is light, cooling, and traditionally served with hot rice. Tambuli, also known as Tambli, is a traditional delicacy from Udupi and South Canara cuisine. It is commonly served before rasam during festive meals and is also a comforting everyday dish enjoyed with rice for lunch or dinner. As a vegetarian, I’m always looking for simple and flavourful side dishes to serve with steamed rice. Tambuli is one such recipe that I prepare regularly, especially for lunch. There are many varieties of tambuli, and coriander leaves tambuli is one of my favourites because it is refreshing, easy to prepare, and full of flavour. I learned this delicious recipe from my neighbour while I was living in Bangalore. Since then, it has become a regular part of my home cooking. Serve this coriander leaves tambuli with hot steamed rice for a light, comforting, and traditional South Indian meal.

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Ingredients for making Coriander Leaves Tambuli

1 cup fresh coriander leaves, chopped

½ cup grated coconut

1 green chilli

½ teaspoon cumin seeds

½ cup thick curd or yoghurt

½–¾ cup water

Salt, as needed

For Tempering

1 teaspoon oil

½ teaspoon mustard seeds

1 dried red chilli

A few curry leaves

A pinch of asafoetida

Method for making Coriander Leaves Tambuli

1. Wash the coriander leaves thoroughly and chop them.

2. Heat a teaspoon of oil in a pan. Add the cumin seeds and chopped coriander leaves. Sauté for 1–2 minutes until the coriander leaves wilt slightly. Allow them to cool.

3. Grind the sautéed coriander, grated coconut, green chilli, and cumin seeds with a little water into a smooth paste.

4. Whisk the curd with water to make smooth buttermilk. Add the ground coriander paste and salt. Mix well.

5. Heat oil for tempering. Add mustard seeds, red chilli and allow them to splutter. Add curry leaves, and asafoetida. 

6. Pour the tempering over the tambuli. Mix gently and serve with hot rice.

Tips for Kottambari Soppu tambuli recipe

1. Do not boil the tambuli after adding curd, as it may split.
2. Use fresh coriander leaves for the best flavour.
3. Adjust the consistency according to your preference.
4. Serve immediately with rice and a little ghee for a traditional meal.