Ingredients:
1 inch long Mango Ginger / Kukku Shunti / Manganari
3/4 - 1 cup grated Coconut
2 Green Chillies
1/2 - 3/4 cup fresh Buttermilk / Yogurt /Curd
Salt to taste
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
1 - 2 broken Red Chillies
4 - 5 Curry Leaves
1 tsp Oil
Recipe:
Wash the mango ginger, chop them into medium sized pieces as shown in the picture below.
Grind grated coconut, green chillies into smooth paste by adding sufficient amount of water.(If it is frozen coconut, use hot water while grinding.) Add mango ginger and grind them together for about 2-3 mins. Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)
Put mustard seeds, fenugreek seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with rice.
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1 inch long Mango Ginger / Kukku Shunti / Manganari
3/4 - 1 cup grated Coconut
2 Green Chillies
1/2 - 3/4 cup fresh Buttermilk / Yogurt /Curd
Salt to taste
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
1 - 2 broken Red Chillies
4 - 5 Curry Leaves
1 tsp Oil
Recipe:
Grind grated coconut, green chillies into smooth paste by adding sufficient amount of water.(If it is frozen coconut, use hot water while grinding.) Add mango ginger and grind them together for about 2-3 mins. Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)
Put mustard seeds, fenugreek seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with rice.
