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.
Serves:
3-4
Ingredients:
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
Method:
- 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.
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