Bitter Gourd Thambli

14 Aug

Kakarakaya Perugu Pachadi.

Thambli is a Mangalorean dish based on yogurt and coconut. Bitter gourd is chopped and fried along with its seeds until soft. Coconut is ground along with fried bitter gourd 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 Bitter Gourd Tambli


Bitter Gourd 1 large
Plain Yogurt 1 1/2 Cups
Grated Coconut (fresh or frozen) 1/2 Cup
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 and lightly scrape the bitter gourd.
Finely chop bitter gourd or grate it.
Mix in a tsp of salt with chopped bitter and keep aside for more than half an hour.
Wash the salted bitter gourd under running water and then thoroughly squeeze it off.

Remove stems, wash and slice the green chiles.
Heat little bit of oil in a pan, add chopped bitter gourd.
Fry for a minute or two, stir in green chiles and fry for another minute.

Cool the fried bitter gourd mixture to room temperature and grind it along with grated coconut into smooth paste adding enough water.
In a mixing bowl, whisk yogurt and stir in ground coconut and bitter gourd mixture.
Taste and adjust any seasonings if required.

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 bitter gourd thambli with plain steamed rice.
Notes: Make sure to leave the bitter gourd salted to remove most of the bitterness.

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

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