Shunthi tambli | Ginger tambli
By Leena Hegde, Puttanamane
Shunthi or ginger tambli is the simplest form of all tamblis. Just a handful of ingredients and a simple cooling curry would be ready to pair with hot rice. You can also gulp this tambli as a coolant beverage by adjusting the consistency of the tambli.
Prep time
15 mins
Cook time
0
Cool off time
0
Total time
15 mins
Course
Curry
Diet
Vegetarian
Difficulty level
Easy
Servings
1.5 cups
Ingredients
-
2 - 3 inches ginger
- 1 cup fresh buttermilk
- ¼ cup grated fresh coconut
- ½ teaspoon cumin seeds (jeerige / jeera)
- 1 teaspoon coconut oil or any cooking oil
- ½ teaspoon mustard seeds
- 1 pinch asafoetida
- 1 pinch turmeric powder
- 2 - 3 small pieces red chilli
- Few curry leaves
- Salt as required
- Water as required
Cookware / Utensils
-
Bowl(s)
- Spoon
- Tempering pan
Instructions
Instructions
- Rinse, and chop ginger, and grate coconut.
- Add grated coconut, chopped ginger, and ½ teaspoon cumin seeds to a mixer jar.
- Add water as required and grind to a smooth paste.
- Transfer the ground mix to a bowl.
- Add 1 cup fresh buttermilk.
- Add salt as required. Mix well.
- Heat 1 teaspoon oil in a tempering pan.
- Add ½ teaspoon mustard seeds, 1 pinch asafoetida.
- Let the mustard seeds splutter.
- Then add 1 pinch turmeric powder, 2-3 small pieces of red chilli, and few curry leaves.
- Switch off and pour the tempering over the tambli.
- Mix well and serve with hot rice.
Step by step guide
How to make shunthi tambli
1. Rinse, and chop ginger, and grate coconut.
2. Add grated coconut, chopped ginger, and ½ teaspoon cumin seeds to a mixer jar.
3. Add water as required and grind to a smooth paste.
4. Transfer the ground mix to a bowl.
5. Add 1 cup fresh buttermilk.
6. Add salt as required. Mix well.
7. Heat 1 teaspoon oil in a tempering pan. Add ½ teaspoon mustard seeds, 1 pinch asafoetida. Let the mustard seeds splutter.
8. Then add 1 pinch turmeric powder, 2-3 small pieces of red chilli, and few curry leaves.
9. Switch off and pour the tempering over the tambli. Mix well and serve with hot rice.
Notes
-
Make sure to grind the tambli mix to smooth paste.
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