Prep Time: 05 minutes

Cook Time: No Cooking Involved

Servings: 3 Servings

Tambli/tambuli or a curd chutney is a typical Karnataka side dish similar to the North Indian raita.

It is a concept of using a coconut base with a flavoring ingredient added to whisked curd. As the name suggests it would be thicker than a regular raita and more like chutney.

There are a million ways to make it by changing the flavoring ingredient. It could be an herb, or a roasted spice or a specific vegetable or a mix of spices.

Dairy free, no-cook!

Ingredients

• Coconut ¼ cup
• Cumin ½ tsp
• Green chilli: 1
• Rock Salt: to taste
• Small onions: 3-4
• Curry leaves: 2 sprigs
• Dairy-free Curd (like peanut curd): ½ cup
• Roasted methi powder: a pinch (optional)

Method

• Make a paste of the ingredients except for curd.
• Whisk the curd and add to it.
• A sprinkle of roasted methi powder gives it a distinct flavor but it’s entirely optional.
• Serve chilled with steamed rice or rotis. Or use as a dip.

Wellcure tip:

• Now try changing the flavours. Make the base paste with coconut, chilli, cumin and add different ingredients. For example, ginger and raw mango or ginger and garlic or spring onions or roasted dhania jeera or jeera and pepper or radish or carrot and mango or mint and ginger or coriander and garlic.

Eating guide:

• Food group: vegetables and curd.
• Plant-based curd is a great source of probiotics.
• A good replacement for dairy-based chutneys / dips

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