Udupi Tambli
Cold coconut-yogurt herb preparation — the signature cooling side dish of the Udupi meal: a single herb or ingredient (raw cumin, pepper, fresh ginger, fenugreek, or pumpkin) briefly toasted or used raw, ground with fresh coconut into a smooth paste, then mixed with beaten yogurt and tempered with mustard seeds and dried red chilli in coconut oil. Served at room temperature or cold — unlike all other Udupi curry preparations, the tambli is not heated. The herb or spice ingredient determines the medicinal and flavour character: cumin tambli aids digestion; fenugreek tambli reduces pitta; ginger tambli warms in winter. Eaten as a small pour over rice at the beginning of the meal to prepare the stomach; the cooling, lactic, coconut-flavoured tambli sets up the palate for the heavier huli and saaru that follow. Unique to the coastal Karnataka Brahmin kitchen.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | fresh coconut, grated |
| 1 teaspoon | cumin seeds |
| 1 tablespoon | ghee |
| 1 cup | buttermilk |
| 2 tablespoons | coriander leaves, chopped |
| 1 inch | ginger, chopped |
| 2 | green chilies |
| 0.5 teaspoon | mustard seeds |
| 1 pinch | asafoetida |
| 6 | curry leaves |
| — | salt to taste |
Instructions
- 1 Heat ghee in a pan and add cumin seeds. Roast until aromatic.
- 2 Add grated coconut, ginger, and green chilies to the pan. Sauté for 2-3 minutes.
- 3 Allow the mixture to cool, then blend it into a smooth paste using a little water.
- 4 In a bowl, mix the coconut paste with buttermilk and salt.
- 5 Prepare the tempering by heating ghee in a small pan. Add mustard seeds and let them splutter.
- 6 Add asafoetida, curry leaves, and pour the tempering over the buttermilk mixture.
- 7 Garnish with chopped coriander leaves before serving.
Tips
Serve chilled for a refreshing taste, especially during hot weather.