Tummalle

Tummalle is a traditional South Indian dish originating from the state of Karnataka, particularly associated with the region’s rural and coastal communities. The name "tummalle" is derived from the Kannada word "tumma," meaning "potato," and "alle," which refers to a type of leafy vegetable, often *tinda* (a type of gourd) or *kothimbir* (cilantro). The dish is a simple yet flavorful preparation that highlights the use of local ingredients.

Tummalle is typically made by sautéing finely chopped *tinda* or another leafy vegetable in oil or ghee until tender. The cooked vegetable is then mixed with grated potatoes, onions, green chilies, and spices such as turmeric, cumin, and salt. The mixture is cooked until the potatoes are soft and the flavors meld together. Some variations include the addition of coconut, curry leaves, or a touch of jaggery for a slightly sweet contrast.

The dish is often served as a side with rice, dosa, or idli, or as part of a larger meal. It is known for its mild, earthy taste and is commonly enjoyed during festivals, family gatherings, or as a home-cooked meal. Tummalle reflects the resourceful culinary traditions of Karnataka, where simple ingredients are transformed into nutritious and satisfying dishes.

While similar to other South Indian vegetable preparations like *sambar* or *raita*, tummalle stands out for its unique combination of potatoes and leafy greens, making it a beloved staple in Karnataka’s cuisine. The dish is also adaptable, with regional variations depending on the availability of ingredients and personal preferences.