TambLi is a buttermilk based dish, popular in South Canara. TambLi is not only tasty but has immense health benefits too. You can make tambLi out of anything. Homegrown greens like doddpatre(ajwain), kaaki soppu(don’t know the English names), and then ginger and garlic are some of the popular choices.
TambLi can be made from pomegranate rind/peels too. My friend Veena and her mother(who are also from Kota region) often re-introduce/teach me these kind of native dishes.
This has an astringent(ogaru) taste. This is good for stomach related issues. This is eaten with rice.
Do try!
Pomegranate rind - almost quarter to half, take out white part under the skin
Jeera - 1 tsp
Red chili - 1 or 2
Freshly grated coconut - 1/4 to 1/2 cup
Thick buttermilk - as needed
Salt
Tadka
Oil
Mustard seeds
Red chili - 1
Method
Thoroughly wash pomegranate rind. Take out the white part under the skin. Cut this in small pieces.
In a pan, add little oil(generally ghee or coconut oil), add jeera, pomegranate rind and red chili and roast in medium flame till everything is roasted properly, for 3-4 mins.
Grind this with fresh coconut and water to a thick paste[traditionally this is ground thick like chutney and stored, and whenever required a small portion is mixed with thick buttermilk and salt]. Mix the ground paste with thick buttermilk and salt. Making tadka is optional, but highly recommended. Enjoy with some hot rice.
Recipe Source - Nagarathna, Veena Gireesha
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