Kottambari soppu tambuli recipe | Coriander leaves tambli | Kothambari soppina thambli
By Latha on May 9th, 2015
Coriander leaves tambli or kottambari soppu tambuli recipe explained with step by step pictures and a video. Kottambari soppu thambuli prepared using coriander leaves, curd, coconut and some minimal spices. Kothambari soppina thambli is a simple recipe and tastes very good with rice. I have many coriander leaves recipes on this website. Among them Coriander leaves chutney or thokku and coriander leaves rice are must try recipes. Coriander leaves chutney or thokku is very tasty and you can use it as pickle.
As I have mentioned in my earlier posts, thambuli is a curd or yoghurt based gravy recipe, and is served as a first coarse in a multi coarse meal. And Thmabli or Thambuli is "Thampada Huli", which translates to "cold sambar" in Kannada language.
Green leaves are very good for health. So when you get a big bunch of coriander leaves next time, instead of discarding it after few days, prepare this tasty and healthy coriander leaves thambli. I love all types of thambli recipes. But this one is my favourite. You can find many thambli or tambli recipes on this website.
If you are looking for more thambuli recipesthen do check my doddapathre hasi thambuli, doddapthre thambuli, brahmi thambuli, dasavala thambuli and ginger thambuli recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 5 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 small bunch coriander leaves / Kothambari soppu
- 1/2 tsp cumin seeds
- 1 green chili
- 1/4 - 1/2 cup grated coconut
- 1/2 - 1 cup curd / yoghurt
- 1/2 red chili
- 2 tsp cooking oil / ghee
- 1/4 tsp mustard seeds
- Water as required
- Salt as per your taste.
Instructions for making kottambari soppu tambuli or coriander leaves tambli:
- Clean and wash coriander leaves.
- Finely chop coriander leaves and slit green chili.
- Heat a frying pan, add oil and cumin seeds.
- When the cumin seed splutters, add in chopped coriander leaves and slit green chilis.
- Fry the leaves for 5 seconds and switch off the stove.
- Transfer the fried leaves, green chili and coconut into a mixer grinder.
- Grind it into a smooth paste.
- Transfer it to a bowl. Add in curd and salt. Also add water as per your desired consistency.
- Temper it with oil, mustard seeds and red chili. Serve it with rice, dosa or idli.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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