Shunti Tambli | Ginger Flavored Buttermilk

India is a diverse country. I remember reading this in almost every test book through till college.The people, culture, habits, customs vary from state to state and within a state as well. And this month Srivalli challenged us to cook 3 different cuisines from the same state as one of the themes for the Blogging Marathon #47, and I chose that as the theme for week 2.And the state that I have chosen is – Karnataka.

The first dish is from the Western coastal regions of Karnataka.. A simple buttermilk dish that is both cooling and refreshing.

Shunti is ginger in Kannada and dish can be put together in a jiffy.And best of all- it needs no cooking! It can be served as such or with rice.

There are many types of Tambli .It can be made with curry leaves, gooseberries, ash gourd, onion, pumpkin leaves etc.

I used:

Ginger- a large knob, peeled and chopped
Green chili-1
Coconut- 4 tablespoons
Jeera / cumin seeds- 1/2 teaspoon
Yogurt/ Curd – 1 cup
Water- 1 cup
Salt to taste

For tempering

Oil- 1 teaspoon
Mustard- 1/2 teaspoon
Red chili-1, broken
Asafoetida powder- a large pinch
Curry leaves- a few

Take coconut, green chili,ginger,cumin seers in a blender jar and grind to a fine paste adding a little water.

Whisk together yogurt,water and salt.

Add the ground paste to the whisked buttermilk. In a small pan heat oil and add mustard seeds.When it splutters add the curry leaves ,red chilies, asafoetida powder.Pour it into the buttermilk mixture.Mix well and serve.

This can be served as such or with steamed rice.

Note:

You can use red chilies / peppercorns instead of green chilies.

Bon Appetit…