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.


  1. mmm, this is a nice dish a simple one makes an extra dish when guests come home...

  2. I love this recipe. It is so much like Mosaru Shaale that we make in Bayaluseeme

  3. Hi Sushmakka,

    This recipe is very tasty and gud.....i tried doing at home.....
    Gud going:):)

  4. @Akshatha,
    Thanks a lot. Happy to know that you all enjoyed :)



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