South Indies: Kokum Tambli

Wednesday, July 22, 2009

I am a huge fan of yogurt based gravies/Tambli .. And, I whip it up quite often as it is quite a convenient option for a light meal & is very very healthy.

Of the many vegetables/fruits I use to make such gravies, A not so common gravy is that of Kokum .. A very popular fruit in the costal areas of Karnataka & Goa, this is know to have various health benefits & acts as a coolant ..

Kokum is sun dried to make it available all year round. I normally buy huge packs of sun dried kokum & it can be stored for ages.

You Will Need:

  • 4 sundried Kokum
  • 3 tbsp grated coconut - fresh
  • 2 green chillies -low to medium spiced
  • 2 tsp grated ginger
  • 5-6 peppercorns
  • 2 tsp cumin seeds
  • 1/2 cup yogurt
  • 1 tsp mustard seeds
  • A few curry leaves
  • 2 broken dry red chillies
  • Salt as per taste
  • 1 tsp desi ghee
  • Soak sundried kokum in warm water for about 20 minutes. Squeeze the juice out & discard dry skin.
  • Grind together, grated coconut, green chillies, a tsp of cumin seeds, peppercorns & ginger into a smooth paste adding a tbsp of yogurt
  • In a bowl, whisk together kokum juice, ground paste & yogurt. Add salt as per taste & temper with mustard seeds, cumin seeds, red chillies & curry leaves.
Serve with HOT steamed rice ... Enjoi !!!

Kokum when soaked in water, leaves out a dark purple colored juice which adds a lovely hue to your tambli.

This goes to Monsoon Spice for RCI: Udipi & Mangalore , started by Lakshmi

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