Recipe: Mallika's Cucumber Tambuli

Cucumber Tambuli is a raita and side dish from Karnataka using the freshest cukes.

Mallika makes it teekha and garlicky with cucumber, lots of coconut, yoghurt, chillies, garlic and a few spices, and it is usually served with steamed rice, she tells Pratibha Kumari Singh.

Cucumber Tambuli

Serves 3-4

Ingredients

• 1 medium cucumber, peeled and chopped
• 1 cup grated fresh coconut
• Few coriander leaves, chopped
• 2-3 pods garlic
• 2-3 green chillies
• 1 cup yoghurt
• Salt to taste, about ½ tsp
• Water

For the tempering:

• 1 tsp coconut oil or ghee
• 1 pod garlic, finely chopped
• ½ tsp rai or mustard seeds
• ½ tsp jeera or cumin seeds
• 1 dried red chilly
• Few curry leaves

Method

• Blend the cucumber, coconut, green chillies, garlic, and coriander leaves in a mixer/blender with a little water into a smooth paste.
  Transfer the mixture to a bowl and stir in the yoghurt.
  Add the salt.
  If the tambuli is too thick, add a splash more of water.
  For the tempering, heat coconut oil or ghee, over medium heat, in a small frying pan or tempering pan.
  Add the mustard seeds, cumin seeds and let them crackle.
  Add the dried red chilly, garlic pieces, curry leaves and fry for about a minute more.
  Then pour the tempering over the tambuli.
• Serve chilled or at room temperature with hot rice.

Editor's Note: Vegans can opt to use soy milk yoghurt.

• REDIFF FOOD