Wednesday, May 2, 2012

Onion Tambuli & Parata

Tambuli is a side dish which is served in the beginning of the lunch. It is prepared using curd or buttermilk. Tambuli helps in keeping the body cool and for good digestion. Tampu means cool and huli is curry.

Tamubuli is one of the special dish from South Canara and Malnadu area. The summer days are screeching hot and you need to find a way to cool your body. So the people from here knew to keep themselves from the nature. Tambuli is one of the must dish done during the summer season.
Varieties of tambuli can be prepared. Many edible, medicinal valued leaves are used to prepare tambuli. Example : Ondelaga, Indian Origano/ Dodpatre/Sambar balli, Vitamin leaves and curry leaves. Likewise methi seeds/fenugrik seeds are used for tambuli.
Here I have tried onion tambuli. And then tried parata with remaining tambuli.
I have used the same ingredients like jeera, pepper and red chilly with curry leaves.
Let us see the recipe now :

Things Needed :

Onion : 1
Coconut: 2 Tablespoons.
Curd : 1/2 Cup
Red chilly :1
Pepper : 3 to 4 seeds.
Jeera :1  Teaspoon.
Salt ; To taste
Ghee: 1 Teaspoon
Curry leaves: 8 to 10 leaves
Ingh/Asafoetida : A pinch

Method :

1. Wash and cut curry leaves and keep it aside.
2. Remove the outer layer of onion and wash it. Cut into small pieces.

3. Keep a pan on the fire and heat. Put 1/2 Teaspoon of ghee.
4. Add 1/2 teaspoon of jeera/cumin seeds and pepper pods and fry for 10 seconds.
5. Add red chilly and curry leaves and fry for a minute.
6. Add ingh/Asafoetida and put off the fire. Add 2 tbspoons of grated coconut. Let it cool.

7. Grind the friend mixture with very little water till paste.

8. Add cut onion and salt. Just churn once. Remove the ground paste from the mixi jar to a bowl.
9. Add 1/2 cup of curd and mix the content nicely.

10. Add jeera, ingh and curry leaves seasoning (use ghee to season the ingredients).
11. Mix it nicely.
12. Serve the " Onion Tambuli " with plain rice.

Note 

Do not grind the mixture after adding onion pieces. (1 or 2 churns will be do). Use of more/less coconut is optional. Fry the ingredients on low flame.Use of buttermilk instead of curd is optional.
Do not add more chilly. Tambuli should be soft and not spicy.
Time : 10 Minutes. (The whole process)
Serves : 3 to 4 

Onion Tambuli Parata :  Method.

1. Take a big bowl and put 2 cups of wheat flour. Add onion tambuli. Add salt, 1/2 teaspoon of jeera, turmeric powder and red chilly powder.(1/2 Teaspoon)
2. Mix it well and add required water. (little by little) and prepare dough. (Add a teaspoon of ghee).
3. Divide the dough into small portions. Keep a bowl of dry wheat flour aside.
4. Dip the small size of wheat dough and roll it as chapati.
5. Keep a pan on the fire and heat. Sprinkle little oil on the pan/tava.
6. Put rolled parata and cook on both sides. (Medium flame).
7. Onion Tambuli Parata is ready to serve with the curry of your choice.
8. Repeat the same with remaining dough.

Note : 

Adding any spice to the dough is optional. (Example : chat masala , garam masala or green chilly paste etc). Cooking on low flame will be lead to hard chapati.(Kakra : Maharastrian dish). Adding any leaves like spinach, methi, coriander, dil is optional.
Time : 20 Minutes
Serves : 2 to 3 (6 to 8 chapatis can be prepared).

1 comment:

  1. Hi...
    Thats yummy one I have made thambuli with curry leaves pudina and bermuda grass( garike hullu)

    But onion one I have not will try this... and will youplease list all the thambulis you make...

    Thank You

    ReplyDelete

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