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.
Tips to make the best Thambli:
- Curd should not be sour
- Although the dry fenugreek seeds are used here, the curry / gravy isn’t bitter at all. Please do make and give it a try.
- It can be served with Chitranna / Vangibhath / Lemon Rice too as a side dish apart from steamed rice / millets
- Do not fry the spices for long – they turn bitter. Ghee is preferred to fry the dry spices
- 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
- 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
- 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:
- 1/4 tsp Ghee (clarified butter, sub with oil for vegan version)
- 1/2 tsp Fenugreek seeds (Menthye / Methi seeds)
- 1 tsp Cumin seeds (Jeerige / Jeera)
- 1/2 tsp Whole Black Pepper (Menasu / Kali Mirch)
- 1/4 tsp Asafoetida (skip only for GF, else highly recommended)
- 1 sprig curry leaves
- 2 Kashmiri Chillies
- 1 Spicy Dry Red Chilly (adjust to taste)
- 2 TBSP Grated coconut (fresh / frozen)
- 1 tsp salt
- 1/2 cup yogurt (curd, click here on how to make thick homemade curd)
Tempering:
- 1/2 tsp oil
- 1/2 tsp curry leaves
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
PIN FOR LATER
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
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.
Equipment
- Thick Bottomed Pan
- Spice Grinder
Ingredients
- 1/4 tsp Ghee clarified butter, sub with oil for vegan version
- 1/2 tsp Fenugreek seeds Menthye / Methi seeds
- 1 tsp Cumin seeds Jeerige / Jeera
- 1/2 tsp Whole Black Pepper Menasu / Kali Mirch
- 1/4 tsp Asafoetida skip only for GF, else highly recommended
- 1 sprig curry leaves
- 2 Kashmiri Chillies
- 1 Spicy Dry Red Chilly adjust to taste
- 2 TBSP Grated coconut fresh / frozen
- 1 tsp salt
- 1/2 cup yogurt curd, click here on how to make thick homemade curd
Tadka / Tempering
- 1/2 tsp oil
- 1/2 tsp curry leaves
- 1/4 tsp mustard seeds
- 1/2 tsp 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:
- Curd should not be sour
- Although the dry fenugreek seeds are used here, the curry / gravy isn’t bitter at all. Please do make and give it a try.
- It can be served with Chitranna / Vangibhath / Lemon Rice too as a side dish apart from steamed rice / millets
- Do not fry the spices for long – they turn bitter. Ghee is preferred to fry the dry spices
- 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
- 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
- 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
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I make a variety of tambli, it tastes good with hot steamed rice. Never made this menthe tambli. Will make it today.
thank you, Jayashree. Do try and am sure you would love it !
Menthye thambuli sounds absolutely delicious. I have never had it before so planning to make it for our meal tomorrow. Thanks for the recipe sounds perfect for the summer heat.
Thanks Archana, please do try whenever possible
My husband loves menthe thambuli.we make it often for lunch with palliya and applam. Love the colour of yours.
Thanks seema… we love it with palya and steamed too
Menthe Tambuli is a hot favourite at my place . I love Tambuli varieties. So quick and easy to make .Beautifully presented Kalyani.
awesome to know that, Preethi ! we too love Thambuli !
Now that sun is dancing over our heads, menthye thambuli makes it a perfect lunch option ..natural coolant for the body ,mind and soul.
yes it surely does soothe everything. thanks 🙂