easy tambli recipe | tambuli recipe - 4 ways | shunti, curry leaves, menthe & tomato tambli

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 3 Servings
  • Category: raita
  • Cuisine: karnataka

Ingredients

for tomato tambuli:

  • 1 tomato
  • ¼ cup coconut (grated)
  • 1 dried red chilli
  • 1 tsp cumin
  • ¼ cup water
  • ½ tsp salt
  • 1 cup buttermilk

for shunti tambuli:

  • 1 tsp ghee
  • 2 inch ginger (chopped)
  • 2 chilli
  • 1 tsp cumin
  • ¼ cup coconut (grated)
  • ¼ cup water
  • ½ tsp salt
  • 1 cup buttermilk

for menthe tambuli:

  • 1 tsp ghee
  • ½ tsp methi
  • 2 dried red chilli
  • ¼ cup coconut (grated)
  • ¼ cup water
  • ½ tsp salt
  • 1 cup buttermilk

for curry leaves tambuli:

  • 1 tsp ghee
  • 3 sprig curry leaves
  • 2 chilli
  • 1 tsp cumin
  • ¼ cup coconut (grated)
  • ¼ cup water
  • ½ tsp salt
  • 1 cup buttermilk

for tempering:

  • 1 tsp ghee
  • 1 tsp mustard
  • 1 tsp cumin
  • few curry leaves
  • 1 dried red chilli (broken)
  • pinch hing

Method

how to make tomato tambuli or tomato raita:

  1. firstly, place a large tomato on the flame directly.
  2. roast on medium flame flipping all over.
  3. cook making sure all sides are uniformly cooked.
  4. cool completely, and peel the skin of the tomato.
  5. now take the roasted tomato into the mixi.
  6. add ¼ cup coconut, 1 dried red chilli, 1 tsp cumin and ¼ cup water.
  7. blend to smooth paste.
  8. transfer the tomato masala paste into a large bowl.
  9. add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
  10. now prepare the tempering by heating 1 tsp ghee.
  11. splutter 1 tsp mustard, 1 tsp cumin, few curry leaves, 1 dried red chilli and pinch hing.
  12. pour the tempering over the tambuli and mix well.
  13. finally, enjoy tomato raita or tomato tambuli with hot steamed rice.

how to make shunti tambuli or ginger raita:

  1. firstly, in a pan heat 1 tsp ghee. roast 2 inch ginger and 2 chilli.
  2. also, add 1 tsp cumin and roast until everything turns aromatic.
  3. cool completely and transfer to the mixi.
  4. add ¼ cup coconut and ¼ cup water.
  5. blend to smooth paste adding water as required.
  6. transfer the ginger masala paste into a large bowl.
  7. add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
  8. pour the tempering over the tambuli and mix well.
  9. finally, enjoy ginger raita or shunti tambuli with hot steamed rice.

how to make menthe tambuli or methi raita:

  1. firstly, heat 1 tsp ghee and add ½ tsp methi and 2 dried red chilli.
  2. roast until the methi turns aromatic.
  3. cool completely and transfer to the mixi.
  4. add ¼ cup coconut and ¼ cup water.
  5. blend to smooth paste adding water as required.
  6. transfer the methi masala paste into a large bowl.
  7. add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
  8. pour the tempering over the tambuli and mix well.
  9. finally, enjoy methi raita or menthe tambuli with hot steamed rice.

how to make curry leaves tambuli or ginger raita:

  1. firstly, in a pan heat 1 tsp ghee. roast sprig curry leaves and 2 chilli.
  2. also, add 1 tsp cumin and roast until everything turns aromatic.
  3. cool completely and transfer to the mixi.
  4. add ¼ cup coconut and ¼ cup water.
  5. blend to smooth paste adding water as required.
  6. transfer the curry leaves masala paste into a large bowl.
  7. add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
  8. pour the tempering over the tambuli and mix well.
  9. finally, enjoy curry leaves raita or curry leaves tambuli with hot steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.