Cucumber tambuli is a mild, cooling yogurt-based dish from karnataka, india. Traditionally served with rice, it’s specially popular in summer season for its hydrating and digestive blessings. Made with clean cucumber, coconut, and yogurt, this dish is both clean and nourishing.
Components:
1 medium cucumber, peeled and roughly chopped
½ cup clean grated coconut
1–2 green chilies (alter to spice preference)
½ teaspoon cumin seeds
1 cup clean yogurt (barely diluted)
salt to taste
1 teaspoon coconut oil or ghee
½ teaspoon mustard seeds
1–2 dried crimson chilies
a few curry leaves
Approach:
1. Put together the base – in a blender, combine chopped cucumber, grated coconut, green chilies, cumin seeds, and a little water. Combo to a smooth paste.
2. Mix with yogurt – switch the paste to a mixing bowl and upload the diluted yogurt. Stir nicely till the whole thing is combined. Upload salt to flavor.
3. Make the tempering – warmth coconut oil or ghee in a small pan. Add mustard seeds and allow them to splutter. Then upload dried pink chilies and curry leaves, sautéing for a few seconds until aromatic.
4. Integrate – pour the tempering over the cucumber-yogurt aggregate and mix gently.
5. Serve – revel in chilled or at room temperature with steamed rice.
Guidelines:
for a richer taste, lightly roast the cumin seeds earlier than mixing.
use freshly set home made yogurt for great taste and probiotic benefits.
in case you prefer a thinner consistency, upload a little extra water whilst blending.
Cucumber tambuli is not only delicious but also aids digestion, cools the frame, and provides essential nutrients—making it a great addition on your summer season menu.
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