Friday, 14 August 2009


Tambuli is one of the easiest and good for health side dish. It is basically made out of Coconut and buttermilk. This is a thirst quencher too as people in Udupi face real muggy summer! It is served in the beginning before the main course and is taken along with Rice.

There are a variety of Tambuli which may be prepared. We may prepare it with Jeera (Cumin seeds), Dhania (Coriander seeds), Methi (Fenugreek seeds), Onion, Ginger, Garlic, Capsicum, Pudina (Mint), Coriander leaves, Palak (Spinach), Dill leaves, Sambrani soppu, Timire soppu and the list may go on... These above listed items may be ground raw with Coconut else must be fried a bit in Ghee which would enhance the taste of Tambuli.

Following is the recipe for Ginger Tambuli.

Ginger- 1 inch piece
Green chillies- 2-3
(Note: Alternatively, you can use few Black pepper corns if you like to avoid Green chillies...definetly a healthy option!)
Grated Coconut- 1 Tbsp
Salt to taste
Buttermilk/ Yogurt- 1 cup
Ghee- 2 Tsp
Urad dal- 1 Tsp
Mustard seeds- 1 Tsp
Red Chilly- 1
Curry leaves- Few


In a pan heat a teaspoon of ghee and fry the Ginger pieces till golden brown. Transfer this to a mixie and add Green chilles and Grated Coconut. Grind to a fine paste. Add the buttermilk. If you are using Yogurt, before adding it to the ground paste, give it a spin in mixie as well. Now add Salt. In the same pan add a teaspoon of Ghee and when hot, add Urad dal, Mustard seeds and Red chilly. When the Mustard seeds splutter, add the Curry leaves and pour this to Tambuli. Serve with rice and enjoy the cooling effect!

Preparation Time: 15 Minutes
Serves: 2 people


  1. Thulu Naadudho kajippulu masthu laaikuppu,aeppallane.
    (Thulu Naad's recipies are always tasty.)

  2. Hi all,
    Have a great day.
    incense sticks


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