1 October, 2019
GINGER/SHUNTI TAMBULI
Sharing with you all one more curd based side dish, an appetizer with lot of medicinal properties ie.. shunti tambuli/ginger tambuli, which is very good for digestion and also a healthy, tasty , simple side dish. Actually we eat this tambuli mixed with steaming rice and ghee at the beginning of the meal, then we continue with other dishes. This is one of my most favorite side dish and curd based dish.
Tastes good with aloo paratha as well, but you just need to add more curd
Please check here in case you are looking for some more curd based curry/raita/tambuli – vermicelli curd bath , little millet curd bath , kumbalakayi sasive , amla curd chutney , raw & ripe mango curd curry , dahi Phulka , curd rice , little millet curd bath , majjige huli/curd curry , dahiwale aloo , wheat jowar methi curd poori , mosaru vade/dahi vada , red pumpkin raita , brinjal mosaru bajji/raita , beetroot butter milk , sago buttermilk , curry leaves butter milk , Pomegranate salt lassi , watermelon lassi , instant brown bread dahi vada
Ingredients :
- Ginger – 2 tbsp
- Grated fresh coconut – 1/3 cup
- Curry leaves – 2 strings (20 to 30 leaves)
- Ghee – 1&1/2 tbsp
- Mustard seeds – 1/2 tsp
- Whole red chilies(byadigi/less spicy) – 2
- Hing – 1/8 tsp
- Salt – 1 tsp
- Curd – 1/2 cup or as needed
PROCEDURE :
- Gather and grind together ginger, coconut, curry leaves and salt coarsely
- Heat ghee in a pan, add in mustard seeds, red chilies and hing, let them splutter, then add in coarsely ground paste and saute until the raw smell vanishes on low heat
- Remove from the heat and let it become warm, then add to curd, mix well and the shunti tambuli is ready to use
- Or
- You can refrigerate the sauteed mixture and use in small quantities as and when needed, you can refrigerate this for up to 4 to 5 days
