Tambli -Recipe

. Though the ingredients or method of making is not very variable, there is something about the person who makes it brings in the variety in taste, what I’m trying to say is the taste cannot be standardized.
Usually women of my community use herbs, peels, seeds, gourds, and roots as the flavoring agent in a Tambli, along with base of coconut scarping, jeera, mustard, garlic is optional.
All these ingredients help in digestion. There times when people add jaggery to give a hint of sweetness. Particularly if the curd is used is sour.
method 1:
ingrediants
1 fist full of herb picked fresh.
8-10 pepper seeds.
½ cup coconut scraping.
3 cups of buttermilk (roughly about 300ml)
Salt to taste
Mustard –jeera –dry chilies for seasoning.
procedure
The herbs pepper and coconut are ground to a fine paste.
To this salt and 3 cups of butter milk is added, mix to get a even consistency
In a wok heat 2tsp of coconut oil( or any other) add mustard, when the mustard spurts add in jeera seeds, dry chili pods. And asafetida
Curry leaves and garlic are optional.