Tambuli can be prepared like a thick curry by adding thick yogurt or could be prepared like rasam by adding buttermilk (blended yogurt). Choice is left to individuals. My mother prepares tambuli like chutney & my mom-in-law adds lot of butter milk & makes it like rasam.
Thought of adding few cooking tips from now on along with the recipes.
Tip Of The Day: If you have gastric problem, using raw green chilli could harm your stomach, hence always fry it in little oil for about 30 secs & then use green chillies.
Note down the ingredients & prepare it at your ease.
1.5 inch ginger ( roughly chopped)
1/2 tbsp jeera/cumin seeds
1 green chilli (optional)
3 tbsp grated coconut
1.5 cups buttermilk/curd/yogurt
1 tsp oil
1/2 tsp mustard seeds
1 red chilli
1 pinch asafoetida
2 curry leaves
- Grind the coconut, ginger, green chilli & jeera to a smooth paste
- Add curd, salt to the paste & mix it well.
- In a small kadai, add oil. When oil is hot, add mustard seeds. When mustard seeds splutter, add red chilli. asafoetida, curry leaves & add this tempering/tadka to the curd mixture.
- Tambuli is ready to be served.