Ginger Curry / Alya chi Tamboli / Tambli

Even though we can prepare various varieties of dals daily as an accompaniment with rice, we do feel the need for a change. Tamblis, kadis, coconut based curries come to the rescue on such occassions and they also have nutritional benefits. Today I’m posting the simplest tambli recipe that is easy, tasty and healthy at the same time. 
Ginger aids digestion, has anti inflamatory properties, gives relief from congestion and cold etc. Including ginger in your day to day diet is beneficial for health. Ginger Tambli is one of the easiest rice accompaniment that can be prepared in no time. Along with ginger this tambli has the inclusion of curds too which is a probiotic, which in turn is good for the gut and coconut too has nutritional value. Prepared with bare minimum handy ingredients this tambli  is very good for digestion and most important it tastes awesome though it may not be very appealing lookswise. As the saying goes Looks can be deceptive, this tambli looks very simple but tastewise is a hit at my place. You could have this tambli with plain rice, no accompaniment needed, but if you want an accompaniment you could serve it with shallow fried vegetables of your choice. 
  • 1/2 cup freshly scraped coconut
  • 3 green chillies ( adjust to spice required)
  • 1 1/2 tsp chopped ginger
  • 1/2 tsp ghee
  • 1/4 tsp cumin seeds
  • A piece of tamarind
  • 1/4th cup curds
  • Salt to taste
For the tempering
  • 1 tsp ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 4 curry leaves
  • 2 dry red chillies broken
  • Heat 1/2 tsp ghee in a seasoning pan, add 1/4th tsp cumin seeds, when they crackle add broken green chillies, saute, add chopped ginger and switchYou will get a nice aroma. It should not change colour. Switch off the flame. Add in the freshly scraped coconut. Mix well.
  • Transfer the mix to a grinder jar once cool. Add tamarind,  salt and grind to a smooth paste adding little water. Then add curds and blend well. Transfer to a serving bowl. Add little water to get the desired consistency. The tambli should neither be thick nor thin. 
  • In a seasoning pan add 1 tsp ghee, add mustard seeds, when they splutter, add cumin seeds, dry red chillies, curry leaves, saute a bit, switch off the flame and pour this tempering over the mix. Stir well. Alyachi tambli is ready to be served. 
  • Tastes best when served with steaming hot rice, actually needs no accompaniment, but if you want one you could serve it with shallow fried vegetables or pickle of your choice. 
  • You can replace green chillies with 6 to 7 black pepper (adjust spice level as required)

Join the Conversation

  1. More varieties of chutneys is even more better. Thank you for another recipe to add to my collection.

    1. Agree Smitha 🙂 thanx

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