Tambuli

If you have been following my previous posts, you will realize I have been eating out like crazy. I needed to give my stomach a much needed break and detox my system. At such times, the South Indian in me takes over and I turn to comfort food like good old curd rice or anything curd based.

Tambuli is a simple curd/yogurt based curry, best had with steamed rice. There is hardly any cooking involved and is quick to make. Tambuli is very popular in the Malnad belt and South Canara region of Karnataka. It has a very soothing effect on the digestive system and works wonders for acidity.

A typical tambuli is made by mixing a chutney made of greens such as doddapatre (the thick velvety leaves) known as Coleus aromaticus in English, palak and even arrive soppu.  Or you can substitute the greens with just pods of garlic, pumpkin, cucumber, capsicum or any other vegetable with heavy water content.

My favorite is the garlic tambuli.

You need:

6-7 pods of chopped garlic
2-3 green chilies (avoid green chilies if you have acidity)
Half a cup of fresh grated coconut
2-3 sprigs of fresh coriander
4-5 dry red chilies
Curry leaves
Hing/Asafoetida
Mustard seeds
2 tbs oil

Grind the coconut, green chilies and fresh coriander.  Dilute the curds if it is very thick by beating it with a little water – the consistency should be a little thicker than that of buttermilk. Add the ground paste to the curds and add salt per taste. Prepare a tadka/tempering of mustard seeds, hing/asafoetida, curry leaves, chopped garlic and dry red chilies and add it to the curds. Mix well and serve with room temperature rice.

Note: If you are using a vegetable, saute the vegetables with the tadka until cooked.