Try This Mangalorean Special Dish, Cucumber Tambli, to Beat the Summer Heat

During the summer, one of the most refreshing foods you should eat is cucumber tagli. Cucumbers are known to keep the body cool because of their high water content. Cucumber is a great meal to counteract the heat when added to the Tambli dish, which also employs buttermilk or curd. A well-known Mangalorean meal, Cucumber Tambli is a no-cook sauce made with butter, milk, and curd. Cucumber seeds are added to the mixture along with seasonings to boost flavor. It tastes well with either plain or lemon rice. You may follow this easy recipe to prepare this delicious dish at home.

How is cucumber tambli made?

You may use regular cucumbers from the market or Dosakaya cucumbers. Peel the cucumber, remove the seeds (setting them away), and then finely cut it. Make sure the cucumber isn’t bitter, since if it is, it will ruin the gravy’s flavor. The cucumber chunks should then be submerged in buttermilk.

In the meantime, combine the cucumber seeds, toasted cumin seeds, and ginger juice extract in a blender and process into a fine paste. Verify that the paste is not too thin.

To get a finer texture, strain the combination of cucumber seeds. After that, you may add buttermilk or yogurt.

Grated coconut should be roasted in coconut oil in a different pan. After allowing the mustard seeds to sizzle, add two to three dried red chilies. For flavor and fragrance, add a teaspoon of fenugreek (methi) seeds, and roast until golden brown. Some folks also like to add asafoetida (hing) and curry leaves to this meal. You may include them or exclude them based on personal preference.

To the prepared yoghurt or buttermilk mixture, add this seasoning. Once well combined, your cucumber tambli is now ready to be enjoyed.