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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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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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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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.
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Add curry leaves and hing to the pan, then stir it. Pour this aromatic tempering over the curd mixture.
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Serve chilled with rice or sip straight from a bowl like a cold summer soup.
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For more such no-cook recipes
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