Blow hot, blow cold - Tambli
Quick, no fuss dinners have become the norm in my kitchen for the past few weeks (how I just hate it when life interferes with blogging :-)). Easily upping the cumin-pepper curry I posted last time is today's contribution - a) there is no cooking involved and b) do you really need a (b) when there is no cooking involved? Well then the curry is served cold. It can't get easier than this unless you order takeout!
Tamblis or tambolis are yogurt based curries that are a must during the hot summer months. They are made with a variety of ingredients, from the ever popular garlic, the curative asafoetida, to the seasonal greens available in the market.
What is Konkani food though if it doesn't push the flavor envelope?! Most everything we make is an unexpected combination of flavors; an "acquired taste". Here we are at it again, with a yogurt curry that is made with a base of onion and ginger. You need to have a pretty seasoned palate to enjoy this hot, cold blend!
(serves 2)
1" piece of ginger (or enough for the curry to have a ginger-y punch)
3 tbsp fresh coconut, grated
1-2 dry red chillies
1 medium size onion, minced fine
1 cup yogurt, beaten or buttermilk
salt to taste
Grind ginger, coconut and chillies to a fine paste with a little water. If using yogurt, whisk with half a cup of water (or more to get desired consistency) and salt.
Add ground paste, mix well and chill until ready to serve. At the time of serving add minced onion. Serve cold with rice and fried fish or roasted papad.
If you are a highly conscientious cook who regards this no-cook curry as cheating, feel free to roast the chillies and ginger in a little ghee before grinding. BUT no matter how guilty you feel don't heat the tambli. It is served cold!!
* Leftovers can be used to make a chutney (add coconut to thicken the curry). Or add some boondi and chopped cilantro to make a raita.
* Other ideas for tambli - leaves of just about any vegetable (radish, beetroot, kohlrabi etc.)
Tamblis or tambolis are yogurt based curries that are a must during the hot summer months. They are made with a variety of ingredients, from the ever popular garlic, the curative asafoetida, to the seasonal greens available in the market.
What is Konkani food though if it doesn't push the flavor envelope?! Most everything we make is an unexpected combination of flavors; an "acquired taste". Here we are at it again, with a yogurt curry that is made with a base of onion and ginger. You need to have a pretty seasoned palate to enjoy this hot, cold blend!
(serves 2)
1" piece of ginger (or enough for the curry to have a ginger-y punch)
3 tbsp fresh coconut, grated
1-2 dry red chillies
1 medium size onion, minced fine
1 cup yogurt, beaten or buttermilk
salt to taste
Grind ginger, coconut and chillies to a fine paste with a little water. If using yogurt, whisk with half a cup of water (or more to get desired consistency) and salt.
Add ground paste, mix well and chill until ready to serve. At the time of serving add minced onion. Serve cold with rice and fried fish or roasted papad.
If you are a highly conscientious cook who regards this no-cook curry as cheating, feel free to roast the chillies and ginger in a little ghee before grinding. BUT no matter how guilty you feel don't heat the tambli. It is served cold!!
* Leftovers can be used to make a chutney (add coconut to thicken the curry). Or add some boondi and chopped cilantro to make a raita.
* Other ideas for tambli - leaves of just about any vegetable (radish, beetroot, kohlrabi etc.)
Posted By Ashwini | Permalink |
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