tambli recipe | tambuli recipe – 4 ways | shunti, curry leaves, menthe & tomato tambli with detailed photo and video recipe. an easy and simple yoghurt based raita recipe from the popular udupi cuisine. it is generally prepared during the summer season and served with hot and steamed rice for lunch and dinner. there are myriad ways to prepare a cooling tambli recipe using different hero ingredients, but this post covers the 4 most popular tambuli recipes made with basic ingredients.
well when i started this blog, my first recipe was tambli recipe. i am so much addicted to it and there isn’t a day where i do not prepare it for my lunch and dinner where rice is the main food. since that first video, i did post a lot of tambli recipes, but once i started focusing more on indian recipe spectrum, i was sidetracked. as matter of fact, i guess i have not posted any video for years now and i get multiple requests from my readers to post a video on it. posting a single video may not be ideal as there isn’t any rocket science to make it. hence i thought of sharing a video with 4 options. all these 4 options are chosen as it is easily available in your kitchen pantry and do not require any additional preparations and can be done by anyone. also, these are healthy, tasty and more importantly helps to lower your body temperature for summer.
furthermore, i would like to add some more tips, suggestions to the tambuli recipe – 4 ways. firstly, you may very well prepare any type of tambli with almost any ingredients or even with the peel of vegetable and fruit. depending upon the ingredient and its taste, you may have to mix and match the other ingredients like yoghurt, salt and spice. secondly, try to use sour curd or yoghurt to get the maximum taste and flavour from your tambli. the ideal taste has to be a combination of sour, salty and spice in taste. lastly, the other easy and tasty option to prepare tambuli recipe is with leftover coconut chutney. you have to add sour curd or buttermilk and temper it with mustard, urad dal and finely chopped garlic.
finally, i would like to highlight my other raita recipes collection with this post of tambli recipe. it mainly includes my other popular variants like dahi tadka, ridge gourd, boondi raita, cucumber raita, onion tomato raita, banana chutney, beetroot pachadi, pudina raita. further to these i would also like to add some more recipe categories like,
tambli video recipe:
recipe card for tambuli – 4 ways recipe:
tambli recipe | tambuli recipe - 4 ways | shunti, curry leaves, menthe & tomato tambli
Ingredients
for tomato tambuli:
- 1 tomato
- ¼ cup coconut, grated
- 1 dried red chilli
- 1 tsp cumin
- ¼ cup water
- ½ tsp salt
- 1 cup buttermilk
for shunti tambuli:
- 1 tsp ghee
- 2 inch ginger, chopped
- 2 chilli
- 1 tsp cumin
- ¼ cup coconut, grated
- ¼ cup water
- ½ tsp salt
- 1 cup buttermilk
for menthe tambuli:
- 1 tsp ghee
- ½ tsp methi
- 2 dried red chilli
- ¼ cup coconut, grated
- ¼ cup water
- ½ tsp salt
- 1 cup buttermilk
for curry leaves tambuli:
- 1 tsp ghee
- 3 sprig curry leaves
- 2 chilli
- 1 tsp cumin
- ¼ cup coconut, grated
- ¼ cup water
- ½ tsp salt
- 1 cup buttermilk
for tempering:
- 1 tsp ghee
- 1 tsp mustard
- 1 tsp cumin
- few curry leaves
- 1 dried red chilli, broken
- pinch hing
Instructions
how to make tomato tambuli or tomato raita:
- firstly, place a large tomato on the flame directly.
- roast on medium flame flipping all over.
- cook making sure all sides are uniformly cooked.
- cool completely, and peel the skin of the tomato.
- now take the roasted tomato into the mixi.
- add ¼ cup coconut, 1 dried red chilli, 1 tsp cumin and ¼ cup water.
- blend to smooth paste.
- transfer the tomato masala paste into a large bowl.
- add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
- now prepare the tempering by heating 1 tsp ghee.
- splutter 1 tsp mustard, 1 tsp cumin, few curry leaves, 1 dried red chilli and pinch hing.
- pour the tempering over the tambuli and mix well.
- finally, enjoy tomato raita or tomato tambuli with hot steamed rice.
how to make shunti tambuli or ginger raita:
- firstly, in a pan heat 1 tsp ghee. roast 2 inch ginger and 2 chilli.
- also, add 1 tsp cumin and roast until everything turns aromatic.
- cool completely and transfer to the mixi.
- add ¼ cup coconut and ¼ cup water.
- blend to smooth paste adding water as required.
- transfer the ginger masala paste into a large bowl.
- add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
- pour the tempering over the tambuli and mix well.
- finally, enjoy ginger raita or shunti tambuli with hot steamed rice.
how to make menthe tambuli or methi raita:
- firstly, heat 1 tsp ghee and add ½ tsp methi and 2 dried red chilli.
- roast until the methi turns aromatic.
- cool completely and transfer to the mixi.
- add ¼ cup coconut and ¼ cup water.
- blend to smooth paste adding water as required.
- transfer the methi masala paste into a large bowl.
- add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
- pour the tempering over the tambuli and mix well.
- finally, enjoy methi raita or menthe tambuli with hot steamed rice.
how to make curry leaves tambuli or ginger raita:
- firstly, in a pan heat 1 tsp ghee. roast sprig curry leaves and 2 chilli.
- also, add 1 tsp cumin and roast until everything turns aromatic.
- cool completely and transfer to the mixi.
- add ¼ cup coconut and ¼ cup water.
- blend to smooth paste adding water as required.
- transfer the curry leaves masala paste into a large bowl.
- add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
- pour the tempering over the tambuli and mix well.
- finally, enjoy curry leaves raita or curry leaves tambuli with hot steamed rice.
Nutrition
how to make tambli with step by step photo:
how to make tomato tambuli or tomato raita:
- firstly, place a large tomato on the flame directly.
- roast on medium flame flipping all over.
- cook making sure all sides are uniformly cooked.
- cool completely, and peel the skin of the tomato.
- now take the roasted tomato into the mixi.
- add ¼ cup coconut, 1 dried red chilli, 1 tsp cumin and ¼ cup water.
- blend to smooth paste.
- transfer the tomato masala paste into a large bowl.
- add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
- now prepare the tempering by heating 1 tsp ghee.
- splutter 1 tsp mustard, 1 tsp cumin, few curry leaves, 1 dried red chilli and pinch hing.
- pour the tempering over the tambuli and mix well.
- finally, enjoy tomato raita or tomato tambuli with hot steamed rice.
how to make shunti tambuli or ginger raita:
- firstly, in a pan heat 1 tsp ghee. roast 2 inch ginger and 2 chilli.
- also, add 1 tsp cumin and roast until everything turns aromatic.
- cool completely and transfer to the mixi.
- add ¼ cup coconut and ¼ cup water.
- blend to smooth paste adding water as required.
- transfer the ginger masala paste into a large bowl.
- add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
- pour the tempering over the tambuli and mix well.
- finally, enjoy ginger raita or shunti tambuli with hot steamed rice.
how to make menthe tambuli or methi raita:
- firstly, heat 1 tsp ghee and add ½ tsp methi and 2 dried red chilli.
- roast until the methi turns aromatic.
- cool completely and transfer to the mixi.
- add ¼ cup coconut and ¼ cup water.
- blend to smooth paste adding water as required.
- transfer the methi masala paste into a large bowl.
- add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
- pour the tempering over the tambuli and mix well.
- finally, enjoy methi raita or menthe tambuli with hot steamed rice.
how to make curry leaves tambuli or curry leaves raita:
- firstly, in a pan heat 1 tsp ghee. roast 3 sprig curry leaves and 2 chilli.
- also, add 1 tsp cumin and roast until everything turns aromatic.
- cool completely and transfer to the mixi.
- add ¼ cup coconut and ¼ cup water.
- blend to smooth paste adding water as required.
- transfer the curry leaves masala paste into a large bowl.
- add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
- pour the tempering over the tambuli and mix well.
- finally, enjoy curry leaves raita or curry leaves tambuli with hot steamed rice.
notes:
- firstly, use sour buttermilk for a tangy flavour. if you do not have sour buttermilk then add lemon juice.
- also, adjust the consistency of tambuli to your choice.
- additionally, you can also mix and match with ingredients or prepare garlic raita, brinjal raita or onion raita.
- finally, tambuli recipe or tambli recipe tastes great when prepared fresh and flavourful.