Tambuli is definitely a quick go to dish especially during summer. There are multiple benefits having this really easy drink/ side dish for the reasons:
- It hydrates our body
- Probiotic rich (as it has curds)
- Easy to make
- Loaded with nutrients & dietary fibre as it is prepared with various greens/ spices/ vegetables
Though tambuli is not new to us hailing from coastal Karnataka and belonging to a community from which tambuli is originated from, turkey berry tambuli is something new to me. I heard it from a relative Vinutha for the first time recently who comes from Honavar, Uttara Kannada.
Preparation Time: 15 minutes
Cooking time: 10 minutes
I am sharing the recipe of Kudane tambuli today. To know more about this wild vegetable, click here.
Kudane/ Turkey berry – 12- 15
Freshly grated coconut – ¼ cup
Fresh curds/ buttermilk – 1 cup
Salt – to taste
Pepper corns – 6-8
Cumin seeds – 1 tsp
Ghee – 1 tsp
Coconut oil – 1 tsp
Mustard seeds – ½ tsp
Dry red chilli - 1
Curry leaves – 1 sprig
- Wash turkey berries clean after separating them from stalk.
- Fry turkey berries with ghee until they are cooked and you get nice aroma.
- Once done, add ½ tsp cumin & pepper corns and sauté a bit. You need not fry them much.
- Switch off the flame, let the berries cool down a bit.
- Take fried kudane, cumin, pepper and grated coconut in a mixer jar.
- Grind to get smooth paste.
- Transfer to a serving bowl.
- Add buttermilk/ curds, salt to taste.
- Prepare a seasoning / tadka of mustard, little cumin seeds, dry red chilli and curry leaves in coconut oil and add it to the tambuli.
- Serve this tambuli fresh with steamed rice and any choice of vegetable fry.
- Green chilli can be used in tambuli instead pepper. I prefer pepper.
- Cumin is optional here.
- Tambuli tastes best when served fresh.
- Use fresh/ less sour buttermilk in tambulis.
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