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.
Mango ginger – 1” piece
Sesame seeds – ½ tsp
Dried red chilli – 1
Coconut – ½ cup
Jaggery – ½ tsp
Buttermilk – ½ cup
For the Seasoning: ghee – ½ Tsp, cumin – ½ tsp, curry leaves – 1 spring.
-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.
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