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Snake Gourd Thambli

30 Jul

Potlakaya Majjiga Charu

Thambli or tamboli is a Mangalorean dish based on yogurt and coconut. Snake gourd is chopped and cooked along with its seeds until soft. Coconut is ground along with cooked snake gourd and green chillies and mixed with whisked yogurt. The yogurt mixture is tempered with mustard seeds and curry leaves. Tambli is generally served cold over plain steamed rice.
Makes: 2 Cups of Snake Gourd Tambli


Snake Gourd 1 (7 – 9 inch Long)
Plain Yogurt 1 1/2 Cups
Grated Coconut (fresh or frozen) 3 – 4 tbsps
Green Chillies 2 – 4
Salt to taste


Mustard Seeds 1/2 tsp
Curry Leaves 10
Asafoetida 1/4 tsp
Broken Red Chiles 5
Oil 1 tsp

Method of preparation:

Wash, remove ends, lightly scrape and chop snake gourd into small pieces.
Remove stems, wash and slice the green chiles.
Heat little bit of oil in a pan, add chopped snake gourd along with its seeds and salt.
Cook covered with a dash of water till snake gourd turns soft.
Then stir in green chiles and fry for a minute.

Grind grated coconut, cooked snake gourd and green chiles into smooth paste adding enough water.
In a mixing bowl, whisk yogurt and stir in ground coconut and snake gourd mixture.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, remove from heat and add to above yogurt bowl and mix.
Serve snake gourd thambli with plain steamed rice.
Notes: Make sure snake gourd is cooked before adding the green chillies.

Suggestions: Vary the consistency of tambli by adding more whisked yogurt or water.
Variations: Thambli can also be made with mango, gooseberry, curry leaves, Onion (Kande tambli), ginger (Alla Tambli), peppercorns, garlic (Lasonya Tambli), Fenugreek Tambli (Menthe Tambli) etc…
Other Names: Snake Gourd Tamboli, Padwal Thambli.