Cucumber Tambli is one of the most refreshing food items that you should indulge in during the summer season. Cucumbers are high in water content and are known to keep the body cool. Adding cucumber to the Tambli recipe, which further uses buttermilk or curd, is an excellent choice of food to beat the heat. Cucumber Tambli is a famous Mangalorean dish that is a butter-milk/curd-based no-cook gravy. It uses cucumber seeds along with spices to enhance the flavour quotient. It goes extremely well with plain or lemon rice. If you want to make this tasty recipe at home, you can follow this simple recipe.
How to make Cucumber Tambli?
You can either use Dosakaya cucumber or the normal cucumber found in the market. The first step is to peel the cucumber, scoop out the seeds (keep them aside) and then chop it finely. Do check if the cucumber is bitter or not, as it can spoil the taste of the gravy if it turns out bitter. Then soak the cucumber pieces in the buttermilk.
Meanwhile, in the mixer, add the cucumber seeds, roasted cumin seeds and juice extract of ginger to the mixer and make a fine paste out of it. Make sure the paste is not too watery.
Strain the cucumber seed mixture for a finer texture. Then you can add yoghurt or buttermilk.
In a separate pan, take grated coconut and roast it in coconut oil. Let the mustard seeds splutter and then add 2-3 dried red chillies. Add a teaspoon of fenugreek (methi) seeds for aroma and taste and let it roast till it turns golden brown. Some people prefer to add curry leaves and asafoetida (Hing) to this dish as well. Depending on your taste, you can add them or leave them out.
Add this seasoning to the prepared yoghurt or buttermilk mixture. Mix it properly and now, your Cucumber Tambli is ready to be savoured.
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