Kudane tambuli/ Turkey berry tambuli

Tambuli is definitely a quick go to dish especially during summer. There are multiple benefits having this really easy drink/ side dish for the reasons:

  • It hydrates our body
  • Probiotic rich (as it has curds)
  • Easy to make
  • Loaded with nutrients & dietary fibre as it is prepared with various greens/ spices/ vegetables

Though tambuli is not new to us hailing from coastal Karnataka and belonging to a community from which tambuli is originated from, turkey berry tambuli is something new to me. I heard it from a relative Vinutha for the first time recently who comes from Honavar, Uttara Kannada.

Preparation Time: 15 minutes

Cooking time: 10 minutes

Serves: 3

Kudane tambuli

I am sharing the recipe of Kudane tambuli today. To know more about this wild vegetable, click here.


Kudane/ Turkey berry – 12- 15

Freshly grated coconut – ¼ cup

Fresh curds/ buttermilk – 1 cup

Salt – to taste

Pepper corns – 6-8

Cumin seeds – 1 tsp

Ghee – 1 tsp

Coconut oil – 1 tsp

Mustard seeds – ½ tsp

Dry red chilli - 1

Curry leaves – 1 sprig


  • Wash turkey berries clean after separating them from stalk.
  • Fry turkey berries with ghee until they are cooked and you get nice aroma.
  • Once done, add ½ tsp cumin & pepper corns and sauté a bit. You need not fry them much.
  • Switch off the flame, let the berries cool down a bit.
  • Take fried kudane, cumin, pepper and grated coconut in a mixer jar.
  • Grind to get smooth paste.
  • Transfer to a serving bowl.
  • Add buttermilk/ curds, salt to taste.
  • Prepare a seasoning / tadka of mustard, little cumin seeds, dry red chilli and curry leaves in coconut oil and add it to the tambuli.
  • Serve this tambuli fresh with steamed rice and any choice of vegetable fry.
Turkey berry tambuli


  • Green chilli can be used in tambuli instead pepper. I prefer pepper.
  • Cumin is optional here.
  • Tambuli tastes best when served fresh.
  • Use fresh/ less sour buttermilk in tambulis.