Mango ginger Tambli:

Mango Ginger or Curcuma amada is a plant of the ginger family Zingiberaceae and is closely related to turmeric. It is locally known as kukku shunti/ Mangannari or Ambe kombu. Mavinakai shunti in Kannada and Aam Haldi in Hindi. Mango ginger is antioxidant,anti-fungal, antibacterial as well as anti-inflammatory in nature.

Our traditional cooking includes mango ginger in many forms. One such recipe is Tambli. Come summer, tambli is an integral part of our lunch platter. Tambli is a coconut-based, uncooked gravy enriched with any one of the herbs, with minimal spices and buttermilk to soothe our system.

It is a quick, instant,  no involvement recipe. It can be had as an appetizer or mixed with rice like any other curry. 

Ingredients:

Mango ginger – 1” piece

Sesame seeds – ½ tsp

Dried red  chilli – 1

Coconut – ½ cup

Salt

Jaggery – ½ tsp

Buttermilk – ½ cup

For the Seasoning: ghee – ½ Tsp, cumin – ½ tsp, curry leaves – 1 spring.

Method:

-Peel the outer skin of mango ginger, slice.

-Dry roast sesame seeds, then fry red chilli in a drop of oil.

-Take a Mixie jar, grind coconut, red chilli, sliced mango ginger, salt, jaggery and grind into smooth paste by adding water.

-remove this into a vessel, add buttermilk, and adjust the consistency by adding little water if needed.

-Consistency should be like regular milk.

– Add Seasoning by heating ghee, cumin and curry leaves.

– Enjoy this coolant with hot rice.

NOTE: If you want to prepare a vegan version, omit buttermilk and add little tamarind while grinding, or after preparing, add lemon juice and enjoy.

For the Seasoning: You can Opt for cold-pressed coconut oil.