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.

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Mangalore Cucumber Seeds Tambli Recipe

Prep Time10

Cook Time2

Total Time12

Author: Sumana

Ingredients

Mangalore Cucumber Vellary seeds- 1/4 cup
Buttermilk- 3/4 cup
Grated coconut- 4 tsp
Cumin seeds- 1/2 tsp
Black pepper- 1/2 tsp
Salt- 3/4 tsp

Seasoning ingredients

Cooking oil- 1 tsp
Mustard seeds- 1/4 tsp
Split black gram lentils- 1/4 tsp
Broken red chillies- 2 nos.
Curry leaves- few

Instructions

Preparation

Cut the Mangalore cucumber vertically in to half and scoop out the seeds in to a bowl.

Method

Take the Mangalore cucumber seeds in a mixer grinder and grind it in to fine puree.
Pour the seeds puree on to strainer and squeeze, so that the you get the extract of those seeds. Discard the residue. In a mixer grinder add grated coconut, cumin seeds, black pepper and salt. Grind them together without adding water to coarse powder.
Include the strained seeds water from step 1 to the coarse powdered content of mixer and grind once again to obtain fine paste. Transfer it in to a bowl and combine with buttermilk. Mangalore cucumber seeds tambli is ready.
Heat a seasoning pan add oil, mustard seeds, split black gram lentil, red chillies followed by curry leaves. When the mustard seeds splutter, lentils turn brown, transfer the seasoning to the tambli. Body coolant, summer specific Mangalore cucumber seeds tambli is ready to serve with steamed rice.

Notes

As you plan making this tambli, taste the Mangalore cucumber seeds and ensure it is not bitter. Some times the seeds tend to be bitter and you may end up preparing bitter tambli.
Black pepper gives a nice flavor to this tambli but if you prefer you can use chilly too.
If you don't have buttermilk in stock, you can whisk curds with water and use it.
Do not use sour curds or buttermilk to the tambli.