Tambli is a type of raitha relished with rice in Karnataka. It is a curd-based cuisine. These are served just before the rasam. Tastes awesome with hot rice especially on hot summer days. you can use any leafy veggies in this recipe. Here I had used heerekayi sippe / ridge gourd skin. We also make ridge gourd skin chutney.

Ingredients
For Palya
2 medium-size ridge gourds/ heerekayi / ghosale/ turai
3 tsp oil
1 tsp mustard
1/2 tsp hing/ asafoetida
2 slit green chillies
1 red chilli cut into bits
Salt to taste
2 tbsp freshly grated coconut
For Tambli:
1 cup ridge gourd skin roughly chopped
1 tsp oil
2 tbsp grated coconut
1 green chili
1 tsp jeera/ cumin seeds
Salt to taste
1/2 cup curds
For the tempering:
2 tsp oil
1 tsp mustard
curry leaves
1 red chilli bits
Procedure
Of palya:
Wash ridge gourd and peel it. Reserve the skin to make tambli or chutney
Cut ridge gourd into medium size pieces
Heat oil, add mustard. Once it starts crackling add hing, chillies, and fry for a minute
Add chopped ridge gourd, salt and cook with a lid covered
No need to add water as it leaves the water
You can add water only if needed
Once the ridge gourd is cooked garnish with grated coconut, toss well, and serve hot with rice and dal
The procedure of Tambli:
Heat half tsp oil and fry green chilli and jeera, remove it on a plate and add remaining half spoon oil, fry chopped skin of ridge gourd till the raw smell goes and its colour changes
Grind the roasted skin, jeera, green chilli with coconut and salt into a smooth paste
Put the ground paste in a serving bowl, add curds, and water if needed to adjust its consistency
Add the tempering with the ingredients mentioned
Serve with hot rice
Comentarios