Shunti tambuli is yet another curd based dish which is had with rice at the beginning of the meal.
Ginger is known for its Vata diminishing properties. It is best had when the main course is going to be Vata rich food like potatoes, cauliflower, beans, hyacinth beans(avare kaalu), drumstick, jeegujje, cabbage, pumpkin and so on. Ginger also aids in digestion. It is the best digestive booster comfort food after a day of heavy meal.
This dish is made using ginger, curd, coconut, jeera, pepper and rock salt.
Shunti Tambuli | Ginger Curd
Course: LunchCuisine: Malnad, KaravaliDifficulty: Easy4
servings10
minutes5
minutesIngredients
Ginger chopped – 2 tbsp
Curd | Buttermilk – 3/4 cup
Ghee – 2 tsp
Jeera | Jeerige – 1tsp
Pepper | Kaalu Menasu- 4
Roasted Bengal gram | Hurigadale (optional) – 1 tsp
Rock salt | Kalluppu – as per taste
- Tempering
Coconut oil – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – 5-6 chopped
Red chilly | Sandige Mensau – 2
Hing – 1 pinch
Directions
- Chop the ginger into thin slices.
- In a pan, take ghee and add jeera and pepper. Once jeera starts to splutter, add the sliced ginger. Continue frying until the rawness of ginger goes away. In the end, add Bengal gram. Fry for a minute in low flame. Let it cool down.
- Once it cools down, grind it together with coconut and rock salt.
- In a serving bowl, take the whisked curd or butter milk. Add the ground mix.
- Finish the dish with a tempering. In a spatula, take coconut oil or any cooking oil. Once the oil heats up, add mustard seeds. Once it splutters, add curry leaves followed by hing. If you are adding sandige mensau, fry it separately and crush it.
Happy Cooking!