Archive for Konkani

1001 Tambli ( Blended coconut sour curry)

July 14, 2008 at 3:15 pm · Filed under Karnataka curries, Konkani, Tambli, Udupi recipes

The Tambli is a much loved, uncooked, blended curry revered in Karnataka / Konkani / Udupi cuisine.

“Tambali antha ootavilla
kambali anth hodikeyilla”
A play on the words Tambli (the curry) and Kambli (a blanket), this Kannada saying avers that there is no meal like the one with Tambli and no better way to keep warm than the Kambli.

A Tambli is always uncooked, always served cold, and always has coconut. Apart from these basic guidelines, it is so versatile that almost anything can be blended in.

A variety of spices / chilies / seeds can be blended to a paste along with coconut as listed in column 1. They get their name from the ingredient used.

Jeerage Tambli (Cumin)
Mente Tambli (Fenugreek)
Kottambari Tambli (Dhania)
Shunti Tambli (Ginger)
Yellu Tambli (Sesame seeds)

A variety of flavourings are added to the Tambuli just before serving as listed in column 2.

Almost anything edible can be blended into the Tambli as listed in column 3. They get their name from what is blended into the Tambli as listed below:

Bondi Tambli with Grilled Banana flower.
Daasavala Poo Tambli: with chopped Hibiscus flower, not blended, but mixed in.
Kotte Tambli with mashed Jackfruit seeds.
Soppina Tambli with Herbs – curry / cumin leaves / pepper leaves.
Kodi ere Tambli with Tender leaves of mango, cashew, lemon/ pomegranate leaves.
Kukku Tambli with pickled mangoes.
Saute Bith Tambli with Cucumber seeds.
Nelli Tambli with Gooseberry.
Nellindi Tambli with Pickled gooseberry.
Koodi Tambli with Guava leaves.
Brahmi tambli with Brahmi leaves and
Dried pomegranate peel tambli

When onion is added to the Tambli, it is not blended to a paste, but is just chopped up and mixed in. Tamblis cooked in the temple town of Udupi, do not use onion.
Alle Kande Tambli (Ginger onion)
Kande Tambli (Onion)

Tamblis need not always have yogurt/ buttermilk. Other souring agents, chiefly kokum syrup or tamarind are occasionally used.
Kokum Tambli

Comments (1)

10 Simple Saraswat Recipes

July 1, 2008 at 1:54 am · Filed under Brahmin cuisine, Konkani, Saraswat

I found the story of Saraswati, the lost river and the subsequent Brahmin migrations fascinating. It is humbling to know that it was not the mighty Ganga, but Saraswati which was held in high esteem in Vedic times. In the Rig Veda, the mother of all vedas, Ganga is mentioned once, but Saraswati is mentioned at least 60 times. It is extolled as “ambitame, naditame, devitame Saraswati.” (“The, finest mother, finest river, finest goddess’ is Saraswati). It was so revered, that it is still worshipped, 5000 years after it disappeared.

Both Sutlej and Yamnua were tributaries of Saraswati. Due to various factors, Sutlej turned west and joined Beas, whereas Yamuna turned east to join the Ganga. As Yamuna brought Saraswati water to Ganges, the place where Yamuna joins Ganga is still worshipped as Triveni Sangamam (the confluence of three rivers, Ganga- Yamuna and Saraswati). Does anyone know if the Sutlej – Beas –Sindhu confluence is equally revered?

Due to the paucity of authentic Saraswat recipes on the Internet, I’ve drawn heavily upon Rasachandrika, the Bible of Saraswat cuisine.

For more detailed recipes and delightful variations, check out my fellow bloggers below.

Sol Kadi (Raw Kokum Curry with coconut milk) Replace half the water in the Bhinda Kadi above with coconut milk and you have the Sol Kadi. Coconut paste, garlic paste and green chilly paste can be mixed in with Sol Kadi.

Potato Upkari( Stir fried potato with coconut) A variety of boiled vegetables are mixed with grated coconut and stir fried into delicious Upkaris.

Potato Talsani is dry, stir fried potatoes, served as an accompaniment to rice and curry.

Kadgi sukke : (Raw jack fruit curry) Baby jackfruit is boiled and stir fried with a paste of coconut, red chili and tamarind.

Mango Uddamethi is a thick chunky curry where raw mango is cooked with coconut milk, fenugreek and jaggery.

Dali Thoye (Spiced lentil curry) is a spiced up Tuvar dal curry, much loved in the Konkan.

Here’s what I learnt from Saraswat cuisine.

The combination of sweet and salt works – as demonstrated by the Gujarati cuisine and Saraswat cuisine.

Without understanding the history, it is impossible to understand a cuisine. You need to understand Saraswat history to know why some Brahmins sects in Konkan and Bengal eat fish and why Kashmiri pundits eat meat.

A raita need not always have yogurt in it, as evidenced by the raw mango raita.

The mild bedige chilies can be used to give a deep red colour to curries, without making them hot.

Dried gooseberries can be used as a souring agent in making rasam, as evidenced by the Avala Saru.

Leave a Comment

10 Simple Konkani Recipes

June 20, 2008 at 1:52 am · Filed under Konkani, Mangalore, South Indian curries


The one page cookbooks give you basic, fool proof recipes, designed to be cooked by anyone in less than 30 minutes. For more detailed recipes and delightful variations , check out my fellow bloggers.

Bhinda Kadi (Raw Kokum Curry)
Fresh kokum / kokum syrup is not widely available outside Konkan region. Instead you can use dried kokum by soaking 3-4 peels it in water for half an hour. Fresh kokum gives the curry a delightful pink colour, whereas dried kokum gives an earthy brown colour.

Sola Kadi (Raw Kokum Curry with coconut milk) Replace half the water in the Bhinda Kadi above with coconut milk and you have the Sola Kadi. Coconut paste, garlic paste and green chilly paste can be mixed in with both Bhinda kadi and Sola Kadi.

Kosambir is a salad with soaked mung dal, mixed with salad vegetables and lemon juice. This is served as a prasad in many temples.

Airawat (Tamarind – Dates blended curry)
A must in wedding and religious functions, this blended curry is very easy to prepare.

Palak Upkari( Stir fried spinach with coconut)
A variety of boiled vegetables are mixed with grated coconut and stir fried into delicious Upkaris.

Kadgi Chakko : (Raw jack fruit curry)
Baby jackfruit is boiled and stir fried with a paste of coconut, red chili and tamarind.

Batata Song ( Potato cooked with chili- tamarind)
Potatoes are cooked in a roasted red chilies - coriander seeds and tamarind paste into a thick curry. Variations call for Mushrooms to be used in place of boiled potatoes.

Batate vaagu (Potato cooked in a chili – coconut – tomato base)
Here potatoes are cooked in a roasted red chili - coconut and tomato base.

Dali Thoye (Spiced lentil curry)
This spiced up Tuvar dal curry is much loved in the Konkan.

Avre Bendi ( Dry Beans in a chili – coconut – tamarind base)
Dried Avare (Navy Beans / Haricot beans / Val) is boiled and cooked in a roasted red chili, coconut and tamarind paste and flavoured with garlic. A wide variety of dried pulses can be used in this curry. Served with plain steamed rice, this is an important dish in Konkani weddings.

Each cuisine focuses on certain combinations, cooking techniques and uses unique goodies which can be applied universally, across cuisines. Here’s what I learnt from Konkani cuisine.

Raw coconut oil can be used as a flavouring agent. (Try using in place of oilve oil in Italian recipes or as a salad dressing )

Hot charcoal can be used as a flavouring agent to impart a smoky flavour. ( The same technique is also used in Awadhi cuisine)

Combinations of red chilies, tamarind, coconut can form the base for a wide variety of curries

Roasted red chilies taste much better than plain ones.

Boiled jack fruit can be used as a vegetable.

Tamarind dates – chili blend can be used a curry, dip or a spread. ( try as a dip for salads / as a spread on pizza)

Soaked mung dal can be used in salads.( Use in a variety of salads for a fresh crunchy texture)

Fresh / dry kokum can be used as a souring agent ( Try using in Kulambu / Sambar )

Kokum can be used to prepare chilled beverages very much like lemonades. (try using in cocktails)

Leave a Comment

Follow

Get every new post delivered to your Inbox.