Shunti (ginger) Thambuli

Ginger is a very common ingredient in most of the Asian and Indian recipes.  We all know the benefits of this root vegetable – it relieves digestive issues, helps combat nausea, helps fight motion sickness, relieves pain.

Apart from the health benefits, ginger gives a distinctive flavour to the dish. It is sweet yet slightly spicy. It adds a different kind of aroma.

I cannot think of cooking without having this wonderful root in my fridge 🙂

Here is yet another recipe from the Udupi cuisine – main ingredient being GINGER – Shunti (ginger) Thambuli – yogurt based dish 🙂



Ginger – 1/2 inch or more

Jeera / Cumin Seeds – 1 tsp

Peppercorns – 1 tsp

Shredded coconut – 2 tbsp

Buttermilk / yogurt – 1/2 to 3/4 tsp

Salt – as per taste

For tempering:

Ghee / Oil – 1 tsp

Mustard seeds – 1/2 tsp

Urad dal – 1/2 tsp

Dry red chillies – 1

Asafoetida – 1/2 tsp

Curry leaves – few


In a pan, heat oil. Now add the cumin seeds and peppercorns. Sauté till done.


Now add the chopped ginger and sauté for about 5-8 minutes till the ginger is slightly golden in color.


Once cooled, grind the above mixture with shredded coconut, salt and just little water.



Add buttermilk / yogurt to the ground mixture. Mix well.

Now prepare the tempering with the ingredients mentioned under ‘For tempering’ section. Add this to the thambuli mixture.


Serve this with some hot rice !




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