Menthe Thambuli

Thambuli is a dish extensively prepared in the Malnad and South Canara regions in Karnataka. It is curd based dish which can be had with rice. Having some parts of my roots from Malnad I prepare this dish quite often.

Thambuli is generally prepared of green leafy vegetables and spices. Menthe(Fenugreek) Thambuli uses only spices. I have always prepared this whenever I had guests and had to prepare an authentic lunch. This recipe has never let me down.


1 tsp fenugreek seeds

1 tbsp Channa dal

2 tbsp grated coconut

3 red chillies (reduce it to 2, if you want it less spicy)

Few curry leaves

1/2 cup curds

1 tsp oil

For seasoning

1/2 tsp mustard seeds

1 tsp urad dal

1 tsp oil


Assemble all the ingredients and keep them handy.

In a small pan, heat oil. Once heated add fenugreek, channa dal. Fry till they turn light brown.

Now, add red chillies. Fry them well. Then add curry leaves and take the pan off the stove. Fry the curry leaves for few seconds and add the grated coconut. Grated coconut should get lightly heated. Add salt to taste.

Now grind it to a smooth paste with as little water as possible. This ground paste can be stored in the fridge for 2-3 days.

Transfer the paste to a bowl. Add curds. If the curd is too thick, feel free to add milk or water to get a thin consistency. Thambuli is almost done.

Take a pan(previously used). Heat oil. Once the oil is heated, add mustard seeds and urad dal. Once the mustard seeds crackle and urad dal turns light brown, add it to the thambuli.

Thambuli is now ready to be served with rice!


Karela Fry

Karela or bitter gourd is not a vegetable that most of them like. But the benefits of this gourd are many.
So, today I present to you a bitter-less way of enjoying the bitter gourd or karela fry. My dad prepared this the best. I miss his cooking, and everything else. I dedicate this post to him, with love.


6 tender bitter gourds

1 tsp turmeric powder

1 tsp Dry tamarind powder/ dry mango powder

1 tsp turmeric powder

Salt to taste

For Filling –

1 tsp Jeera/Cumin seeds

2 tsp Coriander seeds

1/2 tsp Fenugreek seeds

1 tbsp Urad dal

1 tbsp Channa dal

1/4 cup Peanuts

Handful of curry leaves

3-4 red chillies, broken

1 tbsp grated dry coconut/kobri

This how we will proceed…

Slit open the bitter gourds. Remove the seeds. Brush it with turmeric and salt. Keep it aside for an hour. This will make the bitter gourd leave water. Squeeze gentle and remove the water.


For masala – Roast jeera, coriander seeds, fenugreek seeds, urad dal, channa dal, peanuts, curry leaves, red chillies and finally the grated dry coconut. Cool it.

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Once cooled, grind it to smooth powder.To the powder, add salt, tamarind powder and turmeric powder. Turmeric powder shown in the pic is made at home from our garden-grown turmeric!

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Mix it well. Now, take the halves of the bitter gourds and fill in the masala liberally. Close the bitter gourds and tie each pair with thread.

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In a pan, heat oil and place the bittergourd beside each other. Shallow fry the gourds till they turn brown on low flame. If there is very little masala left add it to the dish. If there is lots, you can store them( in airtight container) for as long as you want and use it for other dishes.


Once the gourds are cooked. Enjoy them with hot rice! I love to eat them as is!