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

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.

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.