Tambli

Tambli

Tambli

Veg

Cold raw coconut digestive — fresh coconut ground with a variable main ingredient (raw garlic, ginger, pepper, horse gram, or curry leaves), thinned with beaten curd into a thin, cooling pour. Served at room temperature or chilled at the end of a Coorgi or Karnataka meal as a digestive. Each variety of tambli has a distinct character — garlic tambli is warming, pepper tambli is sharp, and horse gram tambli is earthy. Requires no cooking beyond the tempering.

Cuisines

Mangalorean Udupi Coorgi Mysore North Karnataka

Best for

Lunch Dinner

Recipe

Prep: 10 min Cook: 10 min Total: 20 min 2-3 servings

Ingredients

Coconut 1 cup Coconut , fresh, grated
Cumin 1 tablespoon Cumin , seeds
Black Peppercorn 1 teaspoon Black Peppercorn
ghee 1 teaspoon Ghee
buttermilk 1 cup Buttermilk
salt 1 teaspoon Salt
Chili 1 Chili , dried red
Ginger 1 Ginger , small piece
Mustard Seed 1 teaspoon Mustard Seed
Curry Leaf 5-6 Curry Leaf

Instructions

  1. 1 In a small pan, heat ghee over medium heat and add cumin seeds and black peppercorns. Roast until fragrant.
  2. 2 In a blender, combine the roasted spices, grated coconut, green chili, and ginger. Grind to a smooth paste using a little water.
  3. 3 Transfer the paste to a bowl and mix in the buttermilk and salt. Stir well to combine.
  4. 4 In the same pan, heat a little more ghee and add mustard seeds. Once they splutter, add curry leaves.
  5. 5 Pour the tempering over the coconut-buttermilk mixture and mix well.
  6. 6 Serve the Tambli chilled or at room temperature with steamed rice.

Tips

For a variation, you can add a small piece of jaggery to balance the flavors.