Brahmi Leaves Thambli | How to make Brahmi Leaves Thambli

By Sharanya Raghuraman  |  16th May 2016  |  
5 from 1 review Rate It!
  • Brahmi Leaves Thambli, How to make Brahmi Leaves Thambli
Brahmi Leaves Thambliby Sharanya Raghuraman
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About Brahmi Leaves Thambli Recipe

Thambli is a dish from Udupi, Karnataka, which is very easy to prepare and goes well with hot rice. It is a coconut and yogurt based thin gravy, in which Brahmi Leaves are added and tempered using coconut oil. Brahmi, also known as Timare in Udupi and Ondelega in Karnataka has a lots and lots of health benefits and hence, this dish is packed with a lot of nutrients. This recipe is adopted from my grandmother, who used to prepare this very often during my childhood.

Brahmi Leaves Thambli

Ingredients to make Brahmi Leaves Thambli

  • Brahmi Leaves - 1/2 cup, pressed
  • Grated Fresh coconut - 1/4 cup
  • Whisked yogurt - 1/2 cup
  • cumin seeds - 1 teaspoon
  • ginger - 1/2 inch, chopped
  • green chillies - 2 to 3 numbers , slit lengthwise
  • Cooking oil - 1 teaspoon
  • coconut oil - 1 teaspoon for tempering
  • mustard seeds - 1 teaspoon
  • curry leaves - few
  • Red Chillies - 1, broken

How to make Brahmi Leaves Thambli

  1. Heat oil in a pan and add cumin seeds. Let it crackle.
  2. Now add ginger and green chillies and saute till the raw flavor from ginger slightly disappears.
  3. Add the washed Brahmi Leaves. You can include the tender stems as well. Saute until it starts shrinking. Do not cook it too much as the goodness of this leaves will vanish away by doing so.
  4. Add this to a blender along with coconut, salt and yogurt. Grind to a smooth paste. The mixture should be very smooth
  5. Add 3/4 cup to one cup of water. Mix well and check the seasoning. Add salt if required.
  6. In a tempering pan, heat coconut oil and crackle mustard seeds. When they crackle, add in the Red chillies. Finally, add the curry leaves. Immediately pour this tempering to the thambli and close a lid.
  7. Serve with rice

Reviews for Brahmi Leaves Thambli (1)

Sana Basheer2 years ago

Great recipe, thanks for sharing :)