Kudane tambuli/ Turkey berry tambuli

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

Serves: 3

I am sharing the recipe of Kudane tambuli today. To know more about this wild vegetable, click here.

Ingredients:

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

Method:

• 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.

Notes:

• 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.