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Ginger in Tempered Yogurt

16 Sep

Allam Majjiga Charu.

Thambli or tamboli is a Mangalorean dish based on yogurt and coconut. Ginger is chopped fine and fried in tempered oil. Coconut is ground into smooth paste adding enough water and mixed with whisked plain yogurt. Fried ginger is 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 Ginger Tambli.


Ginger 2 – 3 inch long Piece
Plain Yogurt 1 1/2 Cups
Grated Coconut (fresh or frozen) 3 – 4 tbsps
Green Chillies 2 – 4
Cilantro few sprigs
Salt to taste


Mustard Seeds 1/2 tsp
Curry Leaves 10
Asafoetida 1/4 tsp
Oil 1 tsp

Method of preparation:

Wash, peel and mince the ginger. Alternatively, grind the ginger into paste.
Remove stems, wash and slice the green chillies.

Grind grated coconut into smooth paste adding few tbsps of water.
In a mixing bowl, whisk yogurt and stir in ground coconut paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add minced ginger.
Fry the ginger for a minute and add sliced green chillies.
Fry for few more seconds, remove from heat and add to above yogurt bowl and mix.
Garnish with cilantro and serve ginger 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, gooseberry, curry leaves, Onion (Kande tambli), ginger (Alla Tambli), peppercorns, garlic (Lasonya Tambli), Fenugreek Tambli (Menthe Tambli) etc…
Other Names:Allam Tamboli, Ginger Thambli.