Tuesday, November 25, 2008

Shunti Tambuli ( Ginger Tambuli)

This dish can be prepared in minutes & shunti (ginger) is available at home almost always!! So, prepare this whenever you are in a jiffy & cannot afford to spend more time cooking :)

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

For tempering:
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.

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