Gooseberry in Tempered Yogurt

9 Sep

Usirikaya Majjiga Charu.

Thambli or tamboli is a Mangalorean dish based on yogurt and coconut. Oil is tempered with mustard seeds and asafoetida. Coconut is ground into smooth paste adding enough water and mixed with whisked plain yogurt. Gooseberry is chopped fine discarding the seed. It it ground into smooth paste and then added to the yogurt mixture and garnished with chopped cilantro. Tambli is generally served cold over plain steamed rice.
Makes: around 2 Cups of Gooseberry in Tempered Yogurt.


Gooseberry 4 – 5
Plain Yogurt 1 1/2 Cups
Grated Coconut (fresh or frozen) 3 – 4 tbsps
Cilantro few sprigs
Salt to taste


Mustard Seeds 1/2 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 10
Broken Red Chiles 3
Asafoetida 1/4 tsp
Oil 1 tsp

Method of preparation:

Wash gooseberries thoroughly and chop into small pieces discarding the seeds.
Wash, clean and roughly chop cilantro.
Grind grated coconut and chopped gooseberry into smooth paste adding few tbsps of water.
In a mixing bowl, whisk yogurt with quarter cup or more of water and stir in ground gooseberry coconut paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, remove from heat and add to above yogurt bowl and mix.
Mix in cilantro and serve nelli thambli chilled with plain steamed rice.
Notes:Make sure not to cook yogurt at any stage.

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


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