> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Palak Tambli Recipe

<img src="https://mintcdn.com/cookbook/3ibVYLw1sAxC2rvp/images/heroes/palak-tambuli-spinach-flavored-yogurt.webp?fit=max&auto=format&n=3ibVYLw1sAxC2rvp&q=85&s=b53f3e595efa25857391370dd71efaa4" alt="Palak Tambli Recipe" className="rounded-xl" width="900" height="675" data-path="images/heroes/palak-tambuli-spinach-flavored-yogurt.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |            |
  | -------------- | ---------- |
  | **Prep time**  | 5 min      |
  | **Cook time**  | 5 min      |
  | **Total time** | 10 min     |
  | **Serves**     | 2 servings |
</Accordion>

## Ingredients

* 2 cups palak
* 1 cup curd
* ½ tsp turmeric powder
* 2-3 tsp water

### for seasoning

* 1 tsp ghee
* ½ tsp mustard seeds
* ½ tsp jeera
* 1 red chilli
* 3-4 curry leaves
* pinch of asafoetida

## Instructions

1. clean the palak leaves in a running water. clean it properly.
2. add all the palak leaves after cleaning the leaves. in 3 cups of water start boiling the palak leaves. the leaves need to turn green.
3. strain the palak leaves.
4. now add these palak to the blender. also add grated coconut, chilli, cumin seeds. grind to fine paste adding minimum water.
5. transfer this into a bowl. add curd or buttermilk and mix it well. you can control the consistency by adding water or curd/butter milk.
6. add salt to taste and mix well.
7. add all the seasoning ingredients as mentioned in the recipe card.
8. serve it along with hot steamed rice.

## Step-by-step

<Steps>
  <Step>
    clean the palak leaves in a running water. clean it properly.
    [    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/421-1024x768.jpg" alt="421" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/10/421.jpg)
  </Step>

  <Step>
    add all the palak leaves after cleaning the leaves. in 3 cups of water start boiling the palak leaves. the leaves need to turn green.
    [    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/423-1024x768.jpg" alt="423" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/10/423.jpg)
  </Step>

  <Step>
    strain the palak leaves.
  </Step>

  <Step>
    now add these palak to the blender. also add grated coconut, chilli, cumin seeds. grind to fine paste adding minimum water.
    [    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/426-1024x768.jpg" alt="426" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/10/426.jpg)
  </Step>

  <Step>
    transfer this into a bowl. add curd or buttermilk and mix it well. you can control the consistency by adding water or curd/butter milk.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/428-1024x768.jpg" alt="428" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add salt to taste and mix well.
    [    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/430-1024x768.jpg" alt="430" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/10/430.jpg)
  </Step>

  <Step>
    add all the seasoning ingredients as mentioned in the recipe card.
    [    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/432-1024x768.jpg" alt="432" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/09/432.jpg)
  </Step>

  <Step>
    serve it along with hot steamed rice.
    [    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/10/500.jpg" alt="palak tambli" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/10/500.jpg)
  </Step>
</Steps>

## Notes

* use fresh thick yogurt. sour yogurt doesn’t taste great.

* tempering is must to enhance the flavour.

* immediately after boiling palak leaves add to ice cold water to retain bright green colour of palak.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/palak-tambuli-spinach-flavored-yogurt/](https://hebbarskitchen.com/palak-tambuli-spinach-flavored-yogurt/)
</Note>