This post is a part of the Culinary Hoppers Blog hop post. The theme was South Canara cuisine. Tambli or Tambuli is also prepared with many ingredients apart from Ginger like Cumin seeds, Pomegranate buds, Guava buds, Spinach leaves, Onion, etc.. In my native, Tambli is usually prepared with Brahmi leaves, Doddapatre (Ajwain leaves/Cuban oregano) and other herbs that are grown in backyard. They also use peels of some vegetables. There are many variations to tambuli but this recipe is the one of those prepared in South Canara region.
Usually, Green chillies are ground with coconut and ginger for Ginger tambli but I have used peppercorns since green chillies consumed raw is not very good for health. You can replace peppercorns with green chillies or red chillies but make sure to fry them with a little oil before grinding. Also, in some versions, coconut, chillies and ginger are fried before grinding but I am not familiar with that recipe. This recipe is quite authentic and traditional but you can modify it as per your choice.
|Nutritional Information (Approx) (per serving)|
|Fresh coconut grated||1/2 cup|
|Ginger chopped||4-5 pieces|
|Green chillies or Pepper corns (Optional)||few|
|Buttermilk (Undiluted)||1 cup|
|Coconut oil||1 teaspoon|
|Mustard seeds||1/2 teaspoon|
|Curry leaves||6 leaves|
Grind together Peppercorns/Green chillies, Ginger and grated coconut to a smooth paste. If you are using Green chillies, fry in oil for a minute before grinding.
Whisk buttermilk till it looks smooth.
Mix, buttermilk, ground paste and water. Add salt and mix well. Temper with the ingredients under "To Temper" table. Serve with hot rice.