Hello friends, I am back after a long break. Sharing a quick tambuli recipe again with brined star gooseberry.
Tambuli is a favourite of coastal Karnataka havyaka household. It is easy to make, hydrating , probiotic rich and hence making it perfect during the hot & sweaty summer days. The base ingredient can be anything ranging from some garden greens to vegetables or it can be edible flowers to basic spices.
Tambulis made with seasonal herbs or berries like gooseberry or amla works as home remedies for many digestive system issues as well. We also preserve native gooseberry/amla/bettadnellikai with salt which is named as nelli hindi or nelli sattu, which is a go to remedy for indigestion.
Today I am sharing an interesting tambuli made with star gooseberry/ mysore nellikai/ Bombay nellikai and not our bettad nellikai.
This season, like any other season we had good harvest of these juicy gooseberries from our tree in the garden. This time, I could not try many dishes with them as bit busy with work. My husband stored a bottleful of them with strong salt water. As it was handy, I tried this tambuli one day when I did not have much time to cook as well. Oh yeah, it turned out to be very good like amla tambuli and goes great with rice.
Brined Star gooseberries – 5-6 (seeds removed), you can use fresh ones too
Grated coconut – ¼ cup
Salt – to taste, if using brined gooseberries it has salt already
Cumin - ¼ tsp
Pepper corns – 5-6
Fresh buttermilk 1 cup
Coconut oil – 1 tsp
Mustard seeds – ½ tsp
Dry red chilli – 1
Curry leaves – 1sprig
- Wash gooseberries either fresh or brined. Remove seeds using a knife.
- Take fresh grated coconut, the pitted gooseberries, cumin, pepper and salt in mixer jar.
- Grind to get smooth paste.
- Transfer to the serving bowl.
- Add buttermilk.
- Prepare a seasoning of mustard, dry red chilli and curry leaves in coconut oil. On spluttering, add to tambuli.
- Serve this appetizing tambuli with rice.