Udupi Tambli…s – Pomegranate Peel Tambli.

Udupi Tambli…s – Pomegranate Peel Tambli.

Tamblies are a type of dishes made with various ingredients ground into a fine paste and mixed with beaten curds. It is generally eaten with small quantity of hot white rice as one of the first dishes to tickle up the taste buds and is expected to help digestion too. Many of these items, particularly the peels are rich in vitamins and micro-nutrients/phyto-chemicals also. In many families in Udupi, and even at lunch in marriages and other functions, this Tambli is one constant item, just as a simple dal, called ‘Daali Tovae’ is almost a daily item in Konkani/G S B families.

Types of Tamblies:

This dish can be made with any of the following items: 1) Methi seeds – menthe tambli. 2) Ginger – shunti tambli. 3) Garlic – bellulli tambli. 4) Various green edible leaves, like ‘Elumburi soppu’, Vitamin soppu’, ‘Kaage soppu/Ganige soppu/Manatakalli keerai’, Drum stick leaves, Gonkura leaves, Dodda pathre leaves , Thimare leaves, Mint leaves or any other edible leaves. 5) Various vegetable peels like ‘Sambar cucumber’, ‘Chow-chow’ or ‘Seeme badanekai’, Pomegranate and many more.    

For most of the Tamblies we add a little, about a tablespoon of coconut, 1-2 tsps of jeera, for a spicy taste few black pepper and/or ½ or 1 green chilli. Most of these items are blanched in a kadai with little coconut and coconut oil (or other cooking oil) along with other ingredients except in case of Ginger and Mint leaves and Onion combination, which are not blanched and are used raw with green chilli only.   
                         

Tamblies can be made out of Elumburi soppu, Methi seeds, Garlic, Pomegranate peels, Ginger etc. Other things needed are Jeeragam, Coconut, Pepper, Green Chilli, Coconut and curds. 

Pomegranate peel Tambli.

From the throw away peel of the Pomegranate, the white inside portion is shaved off and collected for immediate use of it can be kept in a box and stored in the freezer compartment. 
Ingredients:
 1)Pomegranate peels harvested from one or more fruits, say about 2-3 tablespoonful.  2) Jeeragam – 1 tsp. 
3) Green chilli ½ or one.  5) Coconut pieces or gratings equalling about one tablespoon. 6) Cooking oil – I tsp.
7) Beaten curd – not too sour – about 4-5 tablespoons. 8) Salt to taste. 8) Half tsp mustard, one curd chilli (mor-molaga), oil one to 2 tsp and few curry leaves.  
Method.
In a Kadai with little oil fry/blanch the peels along with Jeera, green chilli and coconut pieces or gratings. Cool it and grind it into a fine thick paste adding some water as needed. Transfer to a serving dish, add salt, beaten curds and mix well. Garnish with mustard seeds, curd chilli and curry leaves in oil. It is now ready to serve. 

 

Pic. on top left: Pomegranate peels, Jeera, oil, Coconut & Green chilli to be blanched in a kadai.  

Pic. on top right: Ingredients made into fine paste, mixed with curds & garnished. Paste without adding curds,with garnish at both ends is for later use on 2 occasions within 4 - 5 days.

                                          

Small quantity is to be eaten with 1-2 tablespoons hot rice as the first dish at a meal.

Special note: Since a small quantity is served at meals total amount needed may be little, particularly if it is to be used for just 1 or 2 persons. In such a situation the excess tambli paste can be stored in a box for 1 or 2 more occasions.  Even the garnishing can be deposited in 2 ends of such a stored box for using it twice later on.

  

                                    Stored paste's second half used on the third day just by mixing with curds.   

Preparation time for this Tambli is about 10-12 minutes.
Serves 5-6 persons if whole of it is used.

Ginger Tambli in flat 5-7 minutes!

No cooking; just pick up ready ingredients, grind to paste and mix with beaten curds and tadka. 

Ingredients: 1) Ginger pieces 4-5 slices 2) Green chilli -one. 3) Cocunut pieces or gratings equal to about a tablespoon. 4) Curds - a little. & 5) For garnishing - mustard, curd chilli, curry leaves & oil. 6) salt. 

                         

Method: Grind in a mixie all items in 1, 2 & 3 into a fine paste, adding little water as needed. Transfer to serving  dish, mix with beaten curds, add salt as needed, and garnish with mustard, curd chilli and curry leaves.

If paste is in excess for the day, the exra portion can be stored in a separate container BEFORE mixing curds, add part of the garnishing also and kept in the fridge for use another day, just by mixing with beaten curds.