Ginger tambuli - cool yogurt based side dish for the summer

Kannadiga homes such as the one I grew up in have lot of tambuli and bajji varieties. Bajji is usually referred to mosaru bajji with yogurt and not the fried onion bajji/bhajia, btw those are called pakodas. Tambuli is considered to have the cooling effect on your body and is a usual fare at home meals during the hot months.

We in the Pacific NW have been having beautiful weather for the last couple of weeks with glorious sun shines, warm temperatures and beautiful Rhododendron and Azaleas blooms covering the entire plant. The landscape here is so different from others we have lived in and makes a pretty sight all through the year. I love it all including the gray skies and rain showers, it reminds me of my visits to Chikmagalur, a small town nestled in the western ghats in Karnataka known for its coffee plantations. Chikmagalur is also part of the region known as Malnadu famous for its tasty food and unique recipes. My doddamma and family lived there and that is where I have tasted the best roasted jackfruit papad and horse gram papad. More about it in another post.

Tambulis are quintessential Malnadu recipes and Nammamma says eating hot rice with tambuli and ghee as the first morsel of food on a hot day is good for health. I can eat ginger tambuli for an entire meal as I love the ginger taste. Tambuli is usually thinner in consistency compared to chutneys but can be used as a dip or chutney by making it a little thicker.

Here is a very easy tambuli recipe with fresh ginger as the star ingredient.

What do you need to make ginger tambuli? 
1 cup peeled, chopped to bite size ginger
2 Tblsp coconut - fresh or frozen
1 cup fresh yogurt
1 Tsp cumin seeds
1 Tsp black pepper corns
3-5 fresh cilantro stalks
1 Tsp cooking oil
1 Tsp salt (adjust to taste)

For seasoning: 
1 Tsp ghee (clarified butter)
1 Tsp mustard seeds
1 Tsp cumin

How do you make ginger tambuli?

• Wash, clean the ginger roots, peel them and chop them into small pieces.
• Heat oil in a pan, add cumin and pepper corns, let them sizzle for a minute.
• Add the chopped ginger pieces and stirring frequently, fry until ginger turns light pink and the raw smell disappears, takes about 8-10 minutes on medium heat.
• Let it cool to room temperature. 
• Bring the fried ingredients, coconut, cilantro and salt to your grinder/blender and blend it to a smooth paste using the yogurt. 
• Adjust consistency to your taste by adding smoothly whisked yogurt.
• Prepare seasoning - heat ghee on medium heat, add mustard and cumin seeds, let the seeds crackle. Pour the seasoning on top of the tambuli. 
• Mix it in with rice or enjoy as a side dish/dip to your rotis.

Tips: 

• Choose fresh and tender ginger roots for best taste, do not use old/mature ginger as it tends to be stringy. 
• Cut ginger into thin pieces to help cook faster and evenly. 
• Fry ginger on low-medium heat as it has to get cooked thoroughly.