Ginger/Shunti Tambuli

Tambuli is a signature dish of coastal Karnataka/ Mangalore. There are hundreds of tambuli recipes you can find from the region. Tambuli (=tampu huli), is natural body coolant to beat the heat and hence it is famous in hot Mangalore. Basically it is a side dish or drink prepared with little coconut, buttermilk & a vegetable (herb or spice). To name few, cucumber tambuli, centella (brahmi) tambuli, ginger, mango tambuli and many more.
Today's post is about one such recipe of Ginger tambuli originally from South canara/ Udupi!. This is a good appetizer as Ginger/ Shunti  improves digestion. It can be prepared as a side dish for rice or one can drink it like masala buttermilk, by making it of thinner consistency.
Look for my other posts on various tambuli recipes.

Preparation Time: 10 minutes
Serves: 3-4

Ginger – ½ inch piece
Freshly grated Coconut  - ¼ cup
Fresh Curds/ Buttermilk – 1/2 cup
Oil – 1 spoon
Mustard seeds  - ½ spoon
Red Chilli – 1
Curry leaves  - 4 leaves


  • Grind grated coconut, ginger, salt together to a smooth paste.  
  • Add curds/ buttermilk to the ground paste. Adjust the required consistency by adding water.
  • In a tempering/ tadka pan, heat oil, add mustard and chilli flakes. Once starts spluttering, add curry leaves, switch of the heat and add to the tambuli. 
  • Serve this tambuli fresh with cooked rice and other curries. 
  • Keep the tambuli refrigerated for longer shelf life.

  • Tambulis can be served as a side dish or it can be served as a drink like masala buttermilk.
  • Tambulis are probiotic rich and hence improves digestion.
  • Variations possible by adding 'mango ginger' instead ginger.
  • Turmeric root tambuli can also be prepared with same process.