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 🙂

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INGREDIENTS:

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

METHOD:

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

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

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

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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.

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Serve this with some hot rice !

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