Cucumber Tambuli (Southekayi Tambuli / Cucumber Dahi Tadka)
Cucumber tambuli is a cold yogurt dish from Karnataka made by grinding fresh cucumber with coconut, garlic, green chilli and spices into a smooth paste, then mixing it with curd and finishing with a hot mustard and curry leaf tempering. It takes 15 minutes, needs almost no cooking, and is the perfect thing to make on a hot day when you want something light and satisfying with rice.
Servings 4 people
Ingredients
For the paste:
- 2 cucumbers chopped
- 1/2 tsp black pepper
- 1 tsp jeera cumin
- 4 green chillies
- 6 garlic cloves
- 2/3 cup fresh coconut grated
- 2 coriander leaves handful fresh , stalks included
- Salt to taste
- 3 cups water
- 2 cups curd
For the tempering:
- 2 tsp oil
- 4 to 6 dry red chillies
- 1 tsp mustard seeds
- 14 to 16 curry leaves
Instructions
- Add chopped cucumber, black pepper, jeera, green chilli, garlic, fresh coconut, coriander leaves and salt into a mixer jar.
- Add a small amount of water and grind to a smooth paste. Scrape the sides and grind again if needed.
- Transfer the paste into a large bowl.
- Add the remaining water and curd. Mix well until smooth. Adjust water for your preferred consistency.
- Heat oil in a small pan over medium heat. Add mustard seeds and let them crackle.
- Add dry red chillies and curry leaves. Let them splutter for a few seconds.
- Pour the tempering over the tambuli. Mix gently.
- Serve fresh with hot steamed rice.
Notes
Use fresh full-fat curd for the best flavour.
Adjust green chillies based on your spice preference.
For a Jain version, skip the garlic.
Best eaten fresh. Refrigerate leftovers for up to 1 day. Do not freeze.
For a thicker tambuli, use 1.5 cups water. For a thinner consistency, use up to 3.5 cups.
If fresh coconut is unavailable, use 4 tablespoons of coconut milk.