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Tambuli is a cooling curry served in the beginning before the main course and is taken along with rice. In Udupi Tambuli is prepared using most greens, vegetables and spices. As summer season is intolerable here, tambuli is one of the menu items for lunch to keep our body cool. Tambuli can be prepared with the spices like Ginger, Sesame seeds and Fenugreek, greens like palak, Brahmi, Dodda patre, fenugreek leaves, curry leaves, coriander leaves and many more.
Today I am posting Ash Gourd bondu tambuli. “Bondu” means the thin flesh surrounding the seeds of ash gourd. While preparing main curry from ash gourd, the left over “bondu” can be used for tambuli as one more accompaniment for rice. Here is the image of ash gourd bondu.
Tambli | Tambuli Recipe-Ash Gourd Bondu Tambli
Ingredients
- Cleaned Ash gourd bondu- a handful
- Grated coconut- 4 tsp
- Cumin seeds- 1/2 tsp
- Red chilly - 1
- Curds/Butter milk-1/2 cup
- Salt to taste
- Mustard seeds-1/2 tsp
- Urad dal-1/2 tsp
- Red chilly-1
- Curry leaves-1 strand
- Oil- 1 tsp
Instructions
Preparation
- Remove all the seeds and clean the ash gourd bondu.
Method
- Cook ash gourd bondu along with cumin seeds, red chilly and little water.
- Add cooked bondu mixture, grated coconut and salt in a blender and grind it to fine paste adding water as needed.
- Now put this in a bowl, add curds and mix it well. The consistency of tambuli should be thinner than chutney. So adjust the consistency by adding water.
- Now in a small pan heat oil, add mustard seeds, urad dal, red chilly and curry leaves. When mustard seeds splutter add it to tambuli.
- Now ash gourd bondu tambuli is ready to be served with hot rice.
Note:
- Instead of red chilly 4 to 5 pepper seeds or green chilly can also be used.
Meet you all with one more Udupi recipe, till then bye.
