Lemon rind tambuli/ Nimbe sippe tambuli

Hello there, hope you are doing great. I know it is bit challenging to come out of the current situation and I am sure it is possible with every citizen’s effort. Let us all make sure that we follow the guidelines of ‘World Health Organization’ and every government to fight against Corona virus. Let us stay home as much as possible, respect and support the one strive to fight against it, eat fresh, follow healthy life style and mainly stick to the mantra social distancing! IT is good in case of any other summer diseases too.

Anyway it is important to have daily routines in a healthy way. Drink more water to stay hydrated, prepare and eat fresh food at home, eat more vegetables, greens and fresh fruits to get essential nutrients. Intake of healthy ingredients like turmeric, pepper, ginger, coconut and commonly used spices is important in moderate level on regular basis. Citrus fruits are generally known as healthy and good to boost immunity! Especially, lemon with its rind is one such vitamin C food. We generally discard lemon rind or peel without knowing how to use it. The best way to consume them in pickles or as zest (grated lemon rind) in bakes and another ideal way is this in the form of tambuli. Sometimes back I learnt that lemon rinds can be used in cooking to make gojju from my aunt. I was looking for some ideas as we had nice harvest of the lemons this year specifically, that of ‘Assam lemons’ a variety which is big, having thick rind with less sour juice compared to other regular variety. These lemons can be eaten completely with little salt sprinkled over it too. I tried to make candied lemons about a month back which was little bitter and hence remained in my fridge for a while. Finally I made tambuli of it and it was a big hit. Tried the tambuli with fresh rind too which turned out great and appetizing.  This sweet & tangy tambuli makes your summer lunch special with added health benefits.

As lemons rinds are rich in vitamins, don’t discard them and try this tambuli sometimes. 

Why to waste them when we get lot of goodness in its raw form!?

Check other lemon recipes such as eggless lemon, cocoa cupcake, lemon pickles...

Also check more tambuli recipes !

Preparation time: 10 minutes

Serves: 3

Ingredients:

Lemon rind/ Lemon after squeezing out the juice – of ½ lemon (big)

Freshly grated coconut – 3 tbsp

Salt – to tatse

Jaggery – small piece/ about 2 tsp powder

Green chilli – 1, adjust to taste or you can use pepper corns

Fresh buttermilk/ curds – 1 cup, preferably buttermilk

Coconut oil – 1 tsp

Mustard – ½ tsp

Cumin – ¼ tsp

Curry leaves – 1 sprig

Dry red chilli - 1

Method:

• Wash lemon clean, cut and extract juice and discard seeds. Juice can be used to make lemonade or in other dishes.
• Roughly chop the rind of half lemon if using large one.
• Grind grated coconut, chopped lemon rind, green chilli/ pepper corn, salt and jaggery to make smooth paste.
• Transfer to the bowl. Add buttermilk.
• Prepare a seasoning of mustard, cumin, red chilli in coconut oil. On spluttering, add curry leaves and add to the tambulli.
• Serve this tambuli fresh with hot rice and palya. One can drink this tambuli as buttermilk too.

Notes:

• I have tried it with rind of assam lemons not with the small regular ones. It may turn little bitter.
• This tambuli tastes best when served fresh as the ingredients are raw.
• Use fresh buttermilk, not sour as it has sourness of lemon too.