Curry recipes | Havyaka

Hirekaayi tambli | Ridge gourd tambli

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Hirekaayi or heerekaayi tambli is an easy homely curry made with ridge gourd, basic spices, coconut, and buttermilk. Very simple dish, but too comforting when paired with hot plain rice or even when enjoyed as a refreshing cool drink.

Prep time

20 mins

Cook time

0 Cool off time

0 Total time

20 mins

Course

Curry

Diet

Vegetarian

Difficulty level

Easy

Servings

2 cups

Ingredients

1 medium ridge gourd (hirekaayi / turai)
1 cup fresh buttermilk
¼ cup grated fresh coconut
½ teaspoon cumin seeds (jeerige / jeera)
10 –12 black /white peppers
2 teaspoons coconut oil or any edible oil
½ teaspoon mustard seeds
1 pinch asafoetida
1 pinch turmeric powder
5 curry leaves
Salt as required
Water as required

Cookware / Utensils

Bowl(s)
Spoon
Tempering pan

Instructions

Rinse, peel, and chop ridge gourd (hirekaayi or turai).
Take chopped ridge gourd in a cooking bowl or vessel. Add water as required.
Cook them to a soft texture. Let them cool.
Grate ¼ cup fresh coconut.
Add grated coconut, cooked ridge gourd, peppers, and cumin seeds to a mixer jar.
Add water if and as required, and grind them to smooth puree.
Take the ground puree in a bowl.
Add 1 cup buttermilk and mix well.
Add salt as required. Mix well.
Heat 2 teaspoons of oil in a small pan.
Add 1 pinch asafoetida, ½ teaspoon mustard seeds. Let the mustard seeds crackle.
Then add 1 pinch turmeric powder, 5 curry leaves.
Add the tempering to tambli. Mix well and serve with plain rice.

Step by step guide

How to make ridge gourd tambli

1. Rinse, peel, and chop the ridge gourd (hirekaayi or turai).

2. Take chopped ridge gourd in a cooking bowl or vessel. Add water as required.

3. Cook them to a soft texture. Let them cool.

4. Grate ¼ cup fresh coconut.

5. Add grated coconut, cooked ridge gourd, peppers, and cumin seeds to a mixer jar.

6. Add water if and as required, and grind them to smooth puree.

7. Take the ground puree in a bowl.

8. Add 1 cup buttermilk and mix well.

9. Add salt as required. Mix well.

10. Heat 2 teaspoons of oil in a small pan. Add 1 pinch asafoetida, ½ teaspoon mustard seeds. Let the mustard seeds crackle. Then add 1 pinch turmeric powder, 5 curry leaves.

11. Add the tempering to tambli. Mix well and serve with plain rice.

Notes

If you are making this tambli to use as a cold drink, you can add additional 1 cup buttermilk. I.e. total 2 cups of buttermilk. And make sure to add additional salt and peppers as required.
Make sure to grind the ingredients really smooth, especially when using tambli as a beverage.