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# Tambli Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 5 min |
| **Total time** | 10 min |
| **Serves** | 3 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 398 kcal |
| Carbohydrates | 29 g |
| Protein | 13 g |
| Fat | 27 g |
| Saturated fat | 18 g |
| Cholesterol | 52 mg |
| Sodium | 1929 mg |
| Potassium | 890 mg |
| Fiber | 4 g |
| Sugar | 22 g |
| Vitamin A | 1515 IU |
| Vitamin C | 93 mg |
| Calcium | 415 mg |
| Iron | 3 mg |
## 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
## Instructions
### 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.
## How to make tomato tambuli or tomato raita
firstly, place a large tomato on the flame directly.
roast on medium flame flipping all over.
cook making sure all sides are uniformly cooked.
cool completely, and peel the skin of the tomato.
now take the roasted tomato into the mixi.
add ¼ cup coconut, 1 dried red chilli, 1 tsp cumin and ¼ cup water.
blend to smooth paste.
transfer the tomato masala paste into a large bowl.
add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
now prepare the tempering by heating 1 tsp ghee.
splutter 1 tsp mustard, 1 tsp cumin, few curry leaves, 1 dried red chilli and pinch hing.
pour the tempering over the tambuli and mix well.
finally, enjoy **tomato raita** or **tomato tambuli** with hot steamed rice.
## How to make shunti tambuli or ginger raita
firstly, in a pan heat 1 tsp ghee. roast 2 inch ginger and 2 chilli.
also, add 1 tsp cumin and roast until everything turns aromatic.
cool completely and transfer to the mixi.
add ¼ cup coconut and ¼ cup water.
blend to smooth paste adding water as required.
transfer the ginger masala paste into a large bowl.
add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
pour the tempering over the tambuli and mix well.
finally, enjoy **ginger raita** or **shunti tambuli** with hot steamed rice.
## How to make menthe tambuli or methi raita
firstly, heat 1 tsp ghee and add ½ tsp methi and 2 dried red chilli.
roast until the methi turns aromatic.
cool completely and transfer to the mixi.
add ¼ cup coconut and ¼ cup water.
blend to smooth paste adding water as required.
transfer the methi masala paste into a large bowl.
add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
pour the tempering over the tambuli and mix well.
finally, enjoy **methi raita** or **menthe tambuli** with hot steamed rice.
## How to make curry leaves tambuli or curry leaves raita
firstly, in a pan heat 1 tsp ghee. roast 3 sprig curry leaves and 2 chilli.
also, add 1 tsp cumin and roast until everything turns aromatic.
cool completely and transfer to the mixi.
add ¼ cup coconut and ¼ cup water.
blend to smooth paste adding water as required.
transfer the curry leaves masala paste into a large bowl.
add ½ tsp salt and 1 cup buttermilk. mix well making sure everything is well combined.
pour the tempering over the tambuli and mix well.
finally, enjoy **curry leaves raita** or **curry leaves tambuli** with hot steamed rice.
## Video
## Notes
* firstly, use sour buttermilk for a tangy flavour. if you do not have sour buttermilk then add lemon juice.
* also, adjust the consistency of tambuli to your choice.
* additionally, you can also mix and match with ingredients or prepare garlic raita, brinjal raita or onion raita.
* finally, **tambuli recipe** or **tambli recipe** tastes great when prepared fresh and flavourful.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/tambli-recipe-tambuli-recipe-4-ways/](https://hebbarskitchen.com/tambli-recipe-tambuli-recipe-4-ways/)
