Malabar Spinach Tambli (Basale Soppu Tambli/ Vaali Bhajji Tambli)

There are zillion varieties of Spinach one can find in India. One particular variety which we widely use in Konkani preparations is Malabar Spinach. It is known as Vaali Bhajji in Konkani and Basale Soppu in Kannada. Few Konkani dishes which we make out of Vaali Bhajji are Vaali-Papaya Ambat, Vaali Upkari, Vaali Tambli, Vaali Bhajji (Pakoras), etc.

Tambli is essentially a cold curd or yoghurt based blend of ground spices and leaves served primarily during the summer months. It goes well with steam cooked white rice. Since this is a no cook recipe, I prefer making it often. There are many varieties of leaves which can be prepared in a similar fashion and used aptly for Tambli - Pumpkin, Radish, Vitamin leaves (Vitamin Pallo), Fenugreek (Methi), Indian Spinach (Palak) and Cassia Tora/ Negro Coffee (Taikilo).

~ Malabar Spinach Tambli ~
Preparation time: 10 minutes
Cooking time: 5 minutes

Ingredients:
Malabar Spinach leaves - 6-8
Cumin seeds - 1/2 teaspoon
Whole Black Pepper - 3-4
Grated Coconut (fresh or frozen) - 3/4 cup
Red Chillies (Byadgi preferably) - 4-6
Curd (optional) - 2-3 tablespoon
Ghee/Oil
Salt

Method:
Wash the Spinach leaves throughly and pat dry. Allow the moisture content to dry off completely before use. In a separate pan, heat few spoons of oil, season with Cumin and Pepper. Add Red Chillies and saute well for couple of minutes. Add the grated coconut and Spinach leaves. Turn the flame on low and saute till the leaves wilt in size & the coconut turns light brown. Turn off flame & allow this mixture to cool. Once done, blend to a puree, adjust salt as desired. Do not add too much water as the consistency should be thick and concentrated. Mix few spoons of Curd if desired. Serve on its own with white steam cooked rice.

Note - The shelf life of Tambli is a day alone if using Curd or Yoghurt. Use your discretion accordingly.