AuthorSrinivas AcharyaTambli is a buttermilk/curd-based dish served at the beginning of every Udupi meal. This dish is served during summer as it cools the body. It helps in digesting the food. This tambli is prepared using the seeds of Padvalkai/Snake gourd.
Wash the Padvalkai.
Cut the ends of the padvalkai and silt in between.
The padavalkai can be used to make curry
https://www.bhojanashale.com/recipes/padvalkai-sihi-snake-gourd-curry-udupi-recipe/
Remove the seeds.
In a small pan, heat 2 tsp of ghee. Once the ghee is heated, add 1 tsp of jeera and 2 tsp of pepper. Saute till aromatic.
To this add padvalkai seeds and water. Cook for 10 minutes on medium flame. Keep it aside to cool down.
Grate 1/2 cup of coconut.
Once the above mixture cools down, transfer it to a blender along with grated coconut. Grind the mixture with 2 tbsp of curd/buttermilk.
Transfer the ground mixture to a bowl. Add curd and water(1 glass of buttermilk) and salt to taste.
In a pan, heat 1 tsp of ghee. Add 1/2 tsp of mustard seeds. Let it splutter. Now add 1/2 tsp of urad dal, a pinch of hing, and 2 twigs of curry leaves. Saute till urad dal colour changes to brown.
Add the seasoning to tambli.
Serve the tambli with hot rice at the beginning of meals.
Ingredients
Directions
Wash the Padvalkai.
Cut the ends of the padvalkai and silt in between.
The padavalkai can be used to make curry
https://www.bhojanashale.com/recipes/padvalkai-sihi-snake-gourd-curry-udupi-recipe/
Remove the seeds.
In a small pan, heat 2 tsp of ghee. Once the ghee is heated, add 1 tsp of jeera and 2 tsp of pepper. Saute till aromatic.
To this add padvalkai seeds and water. Cook for 10 minutes on medium flame. Keep it aside to cool down.
Grate 1/2 cup of coconut.
Once the above mixture cools down, transfer it to a blender along with grated coconut. Grind the mixture with 2 tbsp of curd/buttermilk.
Transfer the ground mixture to a bowl. Add curd and water(1 glass of buttermilk) and salt to taste.
In a pan, heat 1 tsp of ghee. Add 1/2 tsp of mustard seeds. Let it splutter. Now add 1/2 tsp of urad dal, a pinch of hing, and 2 twigs of curry leaves. Saute till urad dal colour changes to brown.
Add the seasoning to tambli.
Serve the tambli with hot rice at the beginning of meals.
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