ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
As always we do, this time also we brought some home grown 'organic' vegetables and leafy vegetables with us while coming from native. Many of these leafy vegetables have medicinal values and also we can prepare tasty dishes from them. This time I tasted Lemon Grass Tambli in my native place and brought some lemon grass with me. It has a nice citrus flavor and is used in many dishes like soups. Especially for Thai cooking, lemon grass is a common ingredient.
Look-wise, lemon grass is nothing but a variety of grass. If you like it for regular cooking, it can be grown easily in your backyard or in a pot! Below is the recipe of Lemon Grass Tambli which will be best for this summer.
Preparation time : 20 minutes
Lemon grass - 2 strings ( finely chopped lemon grass - 1/4 cup)
Black pepper - 2
Cumin seeds - 1/2 tspOil - 1/4 tsp
Grated coconut - 3/4 cup
Butter milk - 3/4 cup
Water - 2 cups approx.
Salt to taste
For seasoning: butter (or oil) - 1 tsp, cumin seeds - 1/4 tsp, mustard seeds - 1/2 tsp
Finely chop the lemon grass. Grind it with little water and filter it. Add some more water to the crushed lemon grass and collect at-least 1 cup of juice.
Fry black pepper and cumin seeds in 1/2 tsp of oil. Grind the fried items along with coconut shredding into fine paste. Use the filtered lemon grass while grinding.
Add buttermilk and salt to this paste and mix well. The consistency should not be very thick, so you can add water accordingly.
This recipe is complete after seasoning with butter (or oil), mustard seeds and cumin seeds. Serve with hot rice.
Tambli is a main side dish in Havyaka lunch. Havyaka lunch starts with Tambli and after having this, they will prefer sambar or any other hot curry.
- Tambli won't last for long time since we add buttermilk and raw coconut; if using later, preserve it in fridge to retain freshness.