Hot hot Summer is ON, and I am So ready for summery-feeling food that can tune my body to adapt itself to the dry and hot weather. The summer food must have one or more properties like cooling the body from inside, maintain the level of hydration that is required plus enough energy boosting to avoid fatigue. So here I am with one more cool, cool tambli, Mangalore cucumber tambli recipe.
What I like about SUMMER is hot, bright SUN who lights my entire house with photography-friendly lighting which I dream ever while shooting my food. It’s the perfect lighting that can take an average food photo to great one. I hope this summer helps me capturing some really good food photos.
Second point on which I dare to appreciate Summer is the scorching heat from SUN. Variety of pickles and fryums required for one full year are made only during this season and I always make good use of bright SUN through papad, fryum and pickle.
Let’s get back to tambli now which comes like a offer – buy one and get two. If you buy one Mangalore cucumber (Vellary), you can actually make two curries. One with the kernel and other with seeds. The seeds can be turned in to cool tambli by grinding the same with grated coconut plus some spices. Mild spicy, cumin flavored, peppery Mangalore cucumber tambli proves to be a summer specific side dish.
Please Note: Taste the Mangalore cucumber seeds beforehand and ensure they are not bitter, then you can proceed with the recipe.