In a frying pan add 1/2 tea spoon of oil, ginger, cumin seeds, red chilly and fry them all till the cumin seeds change in color.
Add fried items from step 1, grated coconut and salt in to a blender and grind it to fine paste adding minimum water.
Now transfer this in a bowl, add whisked curds/butter milk 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.
Shunti(ginger) tambli is ready to be served with hot rice.
