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Adrak Dahi Curry (Shunti Tambli)
- Duration: 10 minutes
- Serves: 4 people
Though the Shunti Tambli is to be authentically prepared with home-made curd, some home-makers prefer using thick buttermilk instead. This gives the dish an interesting flavour, different from that of the curd-based Shunti Tambli. Sometimes the red chillies too are replaced with green chillies or black pepper to give it a sharper taste.
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Shunti Tambli is Karnataka’s authentic ‘quick-fix food’, a favourite among busy urbanites even today. An eminently healthy dish, its preparation requires minimal effort and it goes very well with rice. In olden times, it used to be served to children to rev up their digestive systems, a tradition that continues till date. It is ideally served cold over hot rice, and is known to tackle heartburn as well.
- Fresh coconut, chopped into small pieces (¼ cup)
- Curd (dahi), whisked (¼ cup)
- Ginger (adrak) (1-inch piece)
- Jeera (cumin seeds) (1 tsp)
- Hari mirch (green chillies) (2)
- Mustard seeds (rai), small reddish (½ tsp)
- Sabut lal mirch (dry red chillies) (2)
- Hing (asafoetida) (a pinch)
- Kadipatta (curry leaves) (3 to 4)
- Salt (to taste)
- Oil (1 tsp)
- Wash and roughly chop the ginger and the green chillies.
- Grind the chopped ginger, chillies and coconut with half-a-tsp of jeera and a few drops of water to make a smooth paste. Add a little more water if necessary.
- Transfer the coconut paste into a bowl and add in the curd.
- Next, add the salt and mix. Cover the bowl and set aside.
- Heat oil in a kadhai till it starts to give off smoke. Add the rai, the remaining jeera, dry red chillies, kadipatta and hing and let the rai splutter.
- Take the tempering off the flame and pour over the curd mixture.
- Mix thoroughly and cover the bowl again. Leave aside for a minute to allow the flavours to seep through.
- Serve with steaming hot rice.
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