Cucumber Tambuli Recipe For No-Cook Summer Meal

By: Somdatta Saha

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Tambuli comes from the Kannada words 'thampu', which means cool, and 'huli', which refers to a curd-based curry.

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It is a thin yoghurt curry – lighter than raita but more flavour-packed. In Karnataka, tambuli serves as a natural body coolant during hot summers.

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Ingredients:

1 medium cucumber
1 cup fresh curd
2 green chillies
1 tsp cumin seeds
Few curry leaves
1 tsp grated coconut
Salt to taste
1 tsp ghee
1 tsp mustard seeds
Pinch of hing

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Step 1: Blend Cooling Base

Chop the cucumber and blend it with green chillies, cumin, coconut, and a splash of water until the texture is smooth.

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Step 2: Adjust Consistency

Transfer the mixture to a bowl. Stir in curd and salt. Add a little more water if the consistency feels too thick.

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Heat ghee in a small pan. Toss in mustard seeds and allow them to pop and crackle.

Step 3: Temper It Right

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Step 4: Curry Leaves For Aroma

Add curry leaves and hing to the pan, then stir it. Pour this aromatic tempering over the curd mixture.

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Step 5: Serve Fresh

Serve chilled with rice or sip straight from a bowl like a cold summer soup.

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