Clean, wash and roughly chop the spinach leaves, including tender stems.

In a pan, add a few drops of ghee and roast cumin seeds, peppercorns, and green chili for about a minute.

Remove from heat and let the roasted spices cool.

Grind the spinach leaves, roasted spice mix, grated coconut, and salt into a smooth paste with a little water.

Pour the spinach mixture into a bowl.

Add sour curd or buttermilk to the bowl and mix well to adjust the consistency (should be thin).

Heat the remaining ghee in a small pan for tempering.

Add mustard seeds and cumin seeds; when they splutter, add curry leaves.

Pour the tempering over the tambli.

Serve the Palak Tambuli at room temperature with hot rice and pickle.