Hibiscus (Dasavala) Tambli (Thambli | Tambuli) | ದಾಸವಾಳ ಹೂವಿನ ತಂಬ್ಳಿ (ತಂಬುಳಿ)

Hibiscus flower in Coconut, Buttermilk gravy for Rice

Ingredients:

20 - 30 Hibiscus flower  |  ದಾಸವಾಳ ಹೂವು 

1 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

4 - 5 Black Pepper  |  ಕಾಳು ಮೆಣಸು 

1 - 2 Green Chillies  |  ಹಸಿಮೆಣಸು

1/2 tsp Cumin seeds  |  ಜೀರಿಗೆ (1/4 tsp for Masala + 1/4 tsp for Seasoning)

1.5 cups fresh Buttermilk  |  ತಾಜಾ ಮಜ್ಜಿಗೆ

1/2 tsp Mustard seeds  |  ಸಾಸಿವೆ

1 - 2 broken Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

1 strand of Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

5 - 6 tsp Ghee  |  ತುಪ್ಪ 

Recipe:

Separate the Petals from Hibiscus.

Put 3 tsp ghee in a thick bottomed vessel and heat. Add 1/4 tsp cumin seeds, black peppers and saute for 1 min in low flame. Add slit green chillies and fry them for few seconds. Add Hibiscus petals and fry them for about 5-6 mins in low flame.

Grind grated coconut, fried hibiscus flowers into smooth paste by adding sufficient amount of water, salt. (If it is frozen coconut, use hot water while grinding.) 

Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, broken red chillies and 2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. 

Mix well before serving. It goes well with Rice.

Tips (ಸಲಹೆ):

 * Use hot water to grind frozen/refrigerated Coconut

 * Use white part of the Coconut & grind it to smooth paste for best results

 * For Yogurt/Curd, add little water and put it in a Mixer for few seconds

 * Grind the fried Hibiscus only after it is completly cooled

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 * ಫ್ರಿಡ್ಜ್/ ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟ ಕಾಯಿತುರಿಯನ್ನು ರುಬ್ಬುವಾಗ ಬಿಸಿ ನೀರನ್ನು ಬಳಸಿ

 * ತೆಂಗಿನಕಾಯಿಯ ಬಿಳಿಯ ಭಾಗವನ್ನು ಉಪಯೋಗಿಸಿ ಮತ್ತು ನುಣ್ಣಗೆ ರುಬ್ಬಿ 

 * ಮಜ್ಜಿಗೆ ಇಲ್ಲದಿದ್ದರೆ ಮೊಸರಿಗೆ ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಮಿಕ್ಸಿಯಲ್ಲಿ 1 ನಿಮಿಷ ರುಬ್ಬಿ ಹಾಕಿ

 * ಹುರಿದ ದಾಸವಾಳವನ್ನು ಪೂರ್ತಿ ತಣ್ಣಗಾದ ಮೇಲೆ ರುಬ್ಬಿ

Pineapple Sasive

Ingredients:
1/2 medium sized Pineapple
1 cup grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
Lemon sized Jaggary
1 tsp Mustard seeds (1/2 tsp grinding + 1/2 tsp seasoning)
1/2 cup fresh Buttermilk
Salt to taste
1 strand Curry leaves
1 -2 broken Red Chillies
1 tsp Oil

Recipe:

 Remove outer skin of pineapple and cut into small pieces as shown in the picture below.

Put jaggary, salt, pinch of turmeric powder, chilly powder, chopped pineapple, around 1/2 cup of water in a vessel and cook well. Keep it aside until it comes to room temperature.

Grind grated coconut into smooth paste by adding sufficient amount of water. Add 1/2 tsp mustard seeds and grind them together for few mins into smooth paste.

Put ground masala to cooked pineapple, add buttermilk (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Sasive.) and mix well. Add water and salt if required.

Put mustard seeds, broken red chillies and 1 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Sasive. Mix well before serving. It goes well with Rice.

Heerekayi Sippe (Ridge Gourd Skin) Tambli

Ingredients:
1.5 cups chopped Tender Ridge Gourd skin / Heerekayi Sippe
1.5 cups grated Coconut
1 - 2 Green Chillies
4 - 5 black pepper
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups fresh Buttermilk
2 tsp Ghee
1/2 tsp Mustard seeds
8 - 10 seeds of Fenugreek leaves
Salt to taste
1 strand of Curry leaves
1 - 2 broken Red Chillies

Recipe:
Chop the ridge gourd skin into small pieces as shown in the picture below. Cut the green chillies into small pieces.

Put 1.5 tsp ghee, 1/4 tsp cumin seeds, black pepper in a thick bottomed vessel and heat. Once it turns golden in colour, add chopped green chillies, chopped ridge gourd skin and fry them for about 2 mins in medium flame. Add salt, little amount of water and cook them well.

Grind grated coconut, cooked ridge gourd skin into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) 

Add this ground coconut to a vessel. Add buttermilk, required amount of salt, water to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, fenugreek seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.

Nugge Hu(Drumstick Flower) Tambli

Ingredients:
1 cup Drumstick flower / Nugge Hu
1 cup grated Coconut
2 cups Buttermilk
5 Black Pepper
1 Green Chilly
1/2 tsp Cumin seeds (1/4 for Frying + 1/4 for Seasoning)
10 - 12 Fenugreek seeds
1/2 tsp Mustard seeds
2 broken Red Chillies
1 strand of Curry leaves
Salt to taste
3 tsp Ghee

Recipe:

Put 2 tsp ghee in a thick bottomed vessel and heat. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add drumstick flowers and fry them for about 8-10 mins in medium/low flame.

Grind grated coconut, fried drumstick flowers into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, fenugreek seeds, broken red chillies and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. Mix well before serving. It goes well with Rice.

Baale Dindu(Banana Stem) Kocchusalli

Ingredients:
3 cups of finely chopped Banana Stem / Baale Dindu
1/2 cup grated Coconut
Small piece of Ginger
1 - 2 Green Chillies
1 tsp Mustard seeds (1/3 tsp Grinding + Remaining for Seasoning)
1/4 tsp Cumin seeds
Pinch of Asafoetida powder
1 cup Curd / Yogurt / Buttermilk
3 - 4 stands of Coriander leaves
Salt to taste
1 tsp Oil

Recipe:
Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fiber contents as shown in the picture below. Put this in a vessel containing buttermilk water for about 5 mins. 
Chop this thin round pieces of banana stem into small pieces as shown in the picture below. Chop coriander leaves into small pieces.

Put grated coconut, green chillies, ginger and 1/3 tsp mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.)

Pour this ground mixture to the vessel containing chopped banana stem. Add salt, buttermilk to the same vessel and mix.(If it is yogurt/curd grind it in a mixer for few seconds before adding it to Kocchusalli.)

Put oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to Kocchusalli. Mix well before serving. It goes well with rice.

Nelabasale(Waterleaf) Tambli

Ingredients:
1/2 bunch of Waterleaf / Nela Basale / Talinum Fruticosum
3/4 - 1 cup grated Coconut
2 - 3 Black Peppers / Kaalu Menasu
1/4 tsp Cumin seeds
1 Green Chilly
1.5 - 2 cups Buttermilk / Majjige
Salt to taste
1/2 tsp Mustard seeds
10-12 Fenugreek seeds
1-2 broken Red Chillies
4 - 5 Curry leaves
1.5 - 2 tsp Ghee

Recipe:

Wash the waterleaf leaves and keep them aside.

Chop the leaves into small pieces as shown in the picture below. Cut the green chilly into two halves.

Put 1-1.5 tsp ghee in a thick bottomed vessel and heat. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add chopped leaves and fry them for about 5-6 mins in medium flame.

Grind grated coconut, fried waterleaf leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, fenugreek seeds, broken red chillies and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. Mix well before serving. It goes well with rice.

Nelli Sattu(Sun Dried Gooseberry) Tambli

Ingredients:
6-8 pieces of Sun Dried Gooseberry pieces / Nelli Sattu
1 Green Chilly
5 - 8 Black Peppers
1 cup grated Coconut
2 cups of fresh Buttermilk
1 - 2 broken Red Chillies
1/2 tsp Mustard seeds
2 - 3 cloves of Garlic
1 strand of Curry Leaves
2 tsp Ghee

Recipe:
Put 1 tsp ghee in a pan and heat. Add sun dried gooseberry pieces, black pepper and fry them in low flame until it puffs up as shown in the picture below.

Grind coconut along with fried gooseberry, green chilly into smooth paste by adding required amount of water. (If it is frozen coconut, use hot water while grinding.)

Add this ground coconut to a vessel. Add buttermilk, required amount of water, salt(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Remove the outer cover of garlic, mash them and put it in a pan. Add 1 tsp ghee and fry them in low flame until they turn golden in colour. Add mustard seeds, broken red chillies and fry them in low flame. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with rice.

Gandhari Kodi(Tender Bird's Eye Chilly Leaves) Tambli

Ingredients:
1 cup Tender Bird's Eye Chilly Leaves with some flowers and 1-2 tender Chillies / Gandhari Menasina Chiguru, Hu, Ele Menasu
3/4 - 1 cup grated Coconut
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups fresh Buttermilk
1.5 tsp Ghee
1/2 tsp Mustard seeds
Salt to taste
4 - 5 Curry leaves
1 - 2 broken Red Chillies

Recipe:
Wash the leaves properly, chop it into medium sized pieces and keep it aside.

Put 1 tsp ghee, 1/4 tsp cumin seeds in a thick bottomed vessel and heat. Once it turns golden in colour, add chopped leaves and fry them for about 4-5 mins in medium flame

Grind grated coconut, fried leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.