Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Onion Tambuli From Mangalore and Udupi
Tambuli is a type of raita that is made using buttermilk (curd). This is a very famous recipe from the coastal region of Karnataka, Mangalore and Udupi. In the summer, this dish is commonly served to help combat the hot weather.
There are many types of tambuli, including methi tambuli, doddapatre tambuli, tomato tambuli, cucumber tambuli and so on. All are heavenly.
Today we are making onion tambuli. It is tasty, healthy and easy to prepare.
|Prep time||Cook time||Ready in||Yields|
- 1/2 cup fresh coconut, grated
- 1 medium onion, chopped
- 3-4 red chilies, or to taste
- salt to taste
- 1 cup water, or as needed
- 1/2 cup curd
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon hing (asafoetida)
- 1 sprig curry leaves
- In a mixer jar, add fresh grated coconut, chopped onion, red chilies and salt. Add water, close the lid and grind to a smooth paste.
- Transfer this ground paste to a vessel. Set aside.
- In a bowl, add curd and water. Whisk well to form buttermilk structure.
- Add this buttermilk to the ground paste and mix well. Onion tambuli is ready.
- Make the tempering: In a frying pan, heat the oil and splutter the mustard seeds. Add red chilies, curry leaves and hing (asafoetida). Mix well and switch off the flame.
- Add the tempering to the prepared tambuli.
- Serve with hot rice and enjoy.
Step-by-Step Photo Guide
- You can replace red chilies with green chilies. This will give you white tambuli.
- Instead of chilies, black peppercorns can be used.
- Generally, buttermilk, from which butter is extracted, is used for making tambuli.