South Indies: Kokum Tambli
Wednesday, July 22, 2009I am a huge fan of yogurt based gravies/Tambli .. And, I whip it up quite often as it is quite a convenient option for a light meal & is very very healthy.
Of the many vegetables/fruits I use to make such gravies, A not so common gravy is that of Kokum .. A very popular fruit in the costal areas of Karnataka & Goa, this is know to have various health benefits & acts as a coolant ..
Kokum is sun dried to make it available all year round. I normally buy huge packs of sun dried kokum & it can be stored for ages.
Of the many vegetables/fruits I use to make such gravies, A not so common gravy is that of Kokum .. A very popular fruit in the costal areas of Karnataka & Goa, this is know to have various health benefits & acts as a coolant ..
Kokum is sun dried to make it available all year round. I normally buy huge packs of sun dried kokum & it can be stored for ages.
You Will Need:
- 4 sundried Kokum
- 3 tbsp grated coconut - fresh
- 2 green chillies -low to medium spiced
- 2 tsp grated ginger
- 5-6 peppercorns
- 2 tsp cumin seeds
- 1/2 cup yogurt
- 1 tsp mustard seeds
- A few curry leaves
- 2 broken dry red chillies
- Salt as per taste
- 1 tsp desi ghee
- Soak sundried kokum in warm water for about 20 minutes. Squeeze the juice out & discard dry skin.
- Grind together, grated coconut, green chillies, a tsp of cumin seeds, peppercorns & ginger into a smooth paste adding a tbsp of yogurt
- In a bowl, whisk together kokum juice, ground paste & yogurt. Add salt as per taste & temper with mustard seeds, cumin seeds, red chillies & curry leaves.
Serve with HOT steamed rice ... Enjoi !!!
Kokum when soaked in water, leaves out a dark purple colored juice which adds a lovely hue to your tambli.
Kokum when soaked in water, leaves out a dark purple colored juice which adds a lovely hue to your tambli.
41 comments