Any regular reader of my blog will know that I have a soft corner for yogurt and yogurt based dishes. So for the letter T, I did not even look for other dishes because I wanted to do Tambli.If you are wondering about the letter T, it is for the Journey Through The Cuisines,where I am doing an A-Z recipe posts through the cuisine of Karnataka.
Tambli can best be described as a sort of cold soup made with a yogurt
base and has a ground paste of seasonal vegetables/ herbs / spices. It
can be served as a drink / as a side with steamed rice.
I have used gooseberries here and this dish is so soothing for the scorching heat we are experiencing right now.
Nellikaye/ Gooseberries -2
Mosaru / Yogurt – 2 cup
Thengin thuri /Grated coconut -1/4 cup
Hasi Menasinakaye /Green chilies – 1
Jeerige / Cumin seeds- 1 teaspoon
Uppu / Salt to taste
Ogarnay / Seasoning :
Sasve / mustard seeds- 1/2 teaspoons
Odadha Udin bele /Split white urad dal- 1/2 teaspoon
Kadalebele /Chana dal-1/2 teaspoon
Ona Menisinkaye / Red chilies-1,broken
Karibevu / Curry Leaves – a few
Chop the gooseberries and remove the seeds. Take the coconut, chopped gooseberries, cumin and green chili in a mixie jar. Blend well to a smooth paste adding a little water.Keep aside.
Take yogurt in a bowl. Add salt and whisk well. Add the ground paste and whisk once again. In a small pan heat oil and add the ingredients mentioned under seasoning. When the mustard crackles and dal turns brown, pour into the yogurt mixture.
Serve as a side with steamed rice / as a drink
The kiddo loved to drink it as s soup and I liked it both ways…
This post also goes to the A-Z Challenge