Mavina Shunti Tambuli | ಮಾವಿನ ಶುಂಠಿ ತಂಬುಳಿ

Saturday, March 27, 2021

Tambuli | Tambli is everyday food in costal Karnataka & Malnad regions. Made with a variety of seasonal produce, it is so simple yet so delicious & satisfying 


Mavina Shunti Tambuli


Mavina Shunti or Mango Ginger has such a unique taste. It looks like tender ginger, taste a bit like raw mango with a hint of ginger. Mango Ginger is available abundantly in Summer  & we add it in Mango Pickle / Uppinkayi, Make Thokku with it 

Now, coming to Tambuli, Ginger Tambuli or Shunti Tambuli is quite common, this time I tried switching Ginger with Mango Ginger & the taste was so good. 


HOW TO MAKE MAVINA SHUNTI TAMBULI | MANGO GINGER TAMBLI


Serves 4 

You Will Need:

  • 2 small Pieces of  Mango Ginger 
  • 1.5 cups Curds 
  • 3 tablespoon grated Coconut
  • 1.2 teaspoon Jeera/Cumin Seeds
  • 10-12 Black Peppercorns
  • Salt as per taste
  • 1 teaspoon Ghee
To Temper

  • 1 teaspoon Ghee
  • 1/2 teaspoon Mustard Seeds
  • 2 Broken Dry Red Chilies
  • 3-4 Curry Leaves 
HOW TO:

In a small pan, heat Ghee,&  on low flame, fry Cumin & Black Peppercorns for a minute until the cumin is fragrant, Transfer it into the Mixie Jar 

Add 1/4 cup  of grated coconu, peeled & chopped mango gingert & adding a little bit of water, grind into a smooth paste adding

Transfer into a bowl, add salt & Curds, 1/2 cup water & whisk 

Temper with mustard seeds, Dry Red Chilies & Curry Leaves

Serve with Hot steamed Rice


MAVINA SHUNTI TAMBULI | MANGO GINGER TAMBLI

MAVINA SHUNTI TAMBULI | MANGO GINGER TAMBLI

Yield: 4
Author: Deepthi Shankar

Ingredients

  • 2 small Pieces of Mango Ginger
  • 5 cups Curds
  • 3 tablespoon grated Coconut
  • 2 teaspoon Jeera/Cumin Seeds
  • 12 Black Peppercorns
  • Salt as per taste
  • 1 teaspoon Ghee
  • To Temper
  • 1 teaspoon Ghee
  • 1/2 teaspoon Mustard Seeds
  • 2 Broken Dry Red Chilies
  • 4 Curry Leaves

Instructions

  1. In a small pan, heat Ghee,& on low flame, fry Cumin & Black Peppercorns for a minute until the cumin is fragrant, Transfer it into the Mixie Jar
  2. Add 1/4 cup of grated coconu, peeled & chopped mango gingert & adding a little bit of water, grind into a smooth paste adding
  3. Transfer into a bowl, add salt & Curds, 1/2 cup water & whisk
  4. Temper with mustard seeds, Dry Red Chilies & Curry Leaves
  5. Serve with Hot steamed Rice
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