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
