Malnad Style Menthe Thambli

Menthye Thambli is a quick and easy curry made with fenugreek seeds, yogurt and basic kitchen spices. it is a great digestive and perfect for the summer months. Served with hot rice, this is an excellent coolant too.

When one is short of veggies or you have come back from a long trip or eaten too many heavy meals in a week, this is a quick to make , digestive side dish that is made in 10 mins or less. And is delicious with hot steamed rice / quinoa / lapsi/ cooked millets for a soothing meal. Thambuli (thampu Huli means cooling curry) can be made with a variety of greens like Doddapatre Thambuli (ajwain leaf), Palak (spinach), Amla (Gooseberrry), Okra or even dried lentil vadis.

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I learnt this from a blogger friend Nalini and the recipe is now a hit in my family. It goes well with Dosa / Uttapam too as a change.

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Tips to make the best Thambli:

1. Curd should not be sour
2. Although the dry fenugreek seeds are used here, the curry / gravy isn't bitter at all. Please do make and give it a try.
3. It can be served with Chitranna / Vangibhath / Lemon Rice too as a side dish apart from steamed rice / millets
4. Do not fry the spices for long - they turn bitter. Ghee is preferred to fry the dry spices
5. If you are vegan, sub with peanut curd / cashew curd or any plant based curd. I haven't tried with a plant based curd, so please do leave a comment below how you liked it with plant based curd
6. This Thambli can be made Gluten Free - simply omit the Asafoetida (but that's a personal choice as it gives a lot of oomph to the dish). If you can find a GF Hing variant, please go ahead and use it
7. Make small batches of Thambli always, it doesn't keep well for more than 1-2 days in the refrigerator.

Prep time - 5 mins, Cook time - 5 mins, Serves - 3

Menthye Thambli (Fenugreek seeds thambli) ; Course - Side Dish ; Cuisine - South Indian

What you need for Menthye Thambli:

• ¼ teaspoon Ghee (clarified butter, sub with oil for vegan version)
• ½ teaspoon Fenugreek seeds (Menthye / Methi seeds)
• 1 teaspoon Cumin seeds (Jeerige / Jeera)
• ½ teaspoon Whole Black Pepper (Menasu / Kali Mirch)
• ¼ teaspoon Asafoetida (skip only for GF, else highly recommended)
• 1 sprig curry leaves
• 2 Kashmiri Chillies
• 1 Spicy Dry Red Chilly (adjust to taste)
• 2 tablespoon Grated coconut (fresh / frozen)
• 1 teaspoon salt
• ½ cup yogurt (curd, click here on how to make thick homemade curd)

Tempering:

• ½ teaspoon oil
• ½ teaspoon curry leaves
• ¼ teaspoon mustard seeds
• ½ teaspoon cumin seeds

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How to make Menthye Thambli:

• Heat a pan, melt ghee, saute cumin seeds, fenugreek and black pepper on low flame for 30 seconds till aromatic
• Then add asafoetida, curry leaves, dry red chillies, coconut and continue to saute for another 30 seconds on very low flame
• Cool and grind with salt and curd to a smooth paste
• Transfer to a serving bowl.
• MAke tempering with the curry leaves, cumin seeds and mustard seeds , let the cumin and mustard splutter
• Add the tempering to the Thambli / yogurt curry, mix well and serve immediately with steamed rice / millets
• It also makes a great side dish with Idli / Dosa or even this Ekadasi Special Uppu SAjjige

Refer the Video below for a detailed recipe and step by step instructions. If you are visiting our channel for the first time, please don't forget to hit like ???? and subscribe to our channel ❤️. We appreciate your love and would eagerly wait to hear from from you on how we can bring your favourite dishes to our channel too ! Thanks a ton ????????

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Malnad Style Menthe Thambli

Kalyani

Menthye Thambli is a quick and easy curry made with fenugreek seeds, yogurt and basic kitchen spices. it is a great digestive and perfect for the summer momths. SErved with hot rice, this is an excellent coolant too.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Accompaniment, Raita, Side Dish

Cuisine Karnataka Cuisine

Servings 3 servings

Calories 68 kcal

Equipment

• Thick Bottomed Pan
• Spice Grinder

Ingredients

  

1x2x3x

• ¼ teaspoon Ghee clarified butter, sub with oil for vegan version
• ½ teaspoon Fenugreek seeds Menthye / Methi seeds
• 1 teaspoon Cumin seeds Jeerige / Jeera
• ½ teaspoon Whole Black Pepper Menasu / Kali Mirch
• ¼ teaspoon Asafoetida skip only for GF, else highly recommended
• 1 sprig curry leaves
• 2 Kashmiri Chillies
• 1 Spicy Dry Red Chilly adjust to taste
• 2 tablespoon Grated coconut fresh / frozen
• 1 teaspoon salt
• ½ cup yogurt curd, click here on how to make thick homemade curd

Tadka / Tempering

• ½ teaspoon oil
• ½ teaspoon curry leaves
• ¼ teaspoon mustard seeds
• ½ teaspoon cumin seeds

Instructions

 

• Heat a pan, melt ghee, saute cumin seeds, fenugreek and black pepper on low flame for 30 seconds till aromatic
• Then add asafoetida, curry leaves, dry red chillies, coconut and continue to saute for another 30 seconds on very low flame
• Cool and grind with salt and curd to a smooth paste
• Transfer to a serving bowl.
• MAke tempering with the curry leaves, cumin seeds and mustard seeds , let the cumin and mustard splutter
• Add the tempering to the Thambli / yogurt curry, mix well and serve immediately with steamed rice / millets
• It also makes a great side dish with Idli / Dosa

Refer the Video below for a detailed recipe and step by step instructions. If you are visiting our channel for the first time, please don't forget to hit like ???? and subscribe to our channel ❤️. We appreciate your love and would eagerly wait to hear from from you on how we can bring your favourite dishes to our channel too ! Thanks a ton ????????

Video

Notes

Tips to make the best Thambli:

1. Curd should not be sour
2. Although the dry fenugreek seeds are used here, the curry / gravy isn't bitter at all. Please do make and give it a try.
3. It can be served with Chitranna / Vangibhath / Lemon Rice too as a side dish apart from steamed rice / millets
4. Do not fry the spices for long - they turn bitter. Ghee is preferred to fry the dry spices
5. If you are vegan, sub with peanut curd / cashew curd or any plant based curd. I haven't tried with a plant based curd, so please do leave a comment below how you liked it with plant based curd
6. This Thambli can be made GLuten Free - simply omit the Asafoetida (but that's a personal choice as it gives a lot of oomph to the dish). If you can find a GF Hing variant, please go ahead and use it
7. Make small batches of Thambli always, it doesn't keep well for more than 1-2 days in the refrigerator.

Nutrition

Calories: 68kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 799mgPotassium: 122mgFiber: 1gSugar: 2gVitamin A: 209IUVitamin C: 47mgCalcium: 76mgIron: 1mg

Keyword Malnad Thambuli, Menthye Thambuli, Summer Raita, Summer Recipes, Thambli, Thambuli

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