5 Ingredients or Fewer

Tambuli with Stinging Nettles or Spinach

March  8, 2013
0 Ratings
Photo by eatwithnamie
  • Serves 4-5
Author Notes

It's a versatile Indian dish that can be made with any green wild plants such as spinach, kale, mint, etc. —eatwithnamie

What You'll Need
  • stinging nettles, onion, yogurt, coconut flakes, cumin seeds, green chili
  • 1 handful stinging nettles or spinach
  • 1 piece onion, sliced
  • 1/2 cup yogurt
  • 3 tablespoons coconut flakes
  • 1/2 teaspoon cumin seeds
  • 4 pieces black peppercorns
  • 1-2 pieces curry leaves
  • 1 pinch asafoetida(optional) and sea salt
  • mustard seeds, vegetable oil or ghee
  • 1 teaspoon mustard seeds
  • 3 teaspoons ghee or oil
  1. Fry the onion with cumin seeds, black peppercorns, chili, and curry leaves with ghee or coconut oil. If you use other greens like spinach, you can add it fresh.
  2. When the veggies are soft and the spices are fragrant, add it to the food processor with yogurt and coconut. Whizz it all up till it becomes smooth paste. Add a little water if it’s thick, and season with salt.
  3. For tempering. fry the mustard seeds with ghee or coconut oil but be warned they will pop and go all over the stove.So make sure you cover it when frying.
  4. Serve it cold with rice or dip papadum, but you can dip anything in it.
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