Tambali Puddi is a GSB Konkani style roasted coconut chutney powder served as a side dish with rice or kanji (rice gruel).This Konkani dish is prepared during important family functions and festivals. Ripe and dry coconut or desiccated coconut should be used to make Tambale Puddi /Chutney powder.
The following ingredients are needed to prepare Tambale Puddi (Konkani Style Chutney Powder).
Ingredients:-
Dry Coconut or Desiccated Coconut. -1cup
Coriander seeds. -2tbsp
Urad dal. -2tbsp
Chana dal. -2tbsp
Dry Red chillies. -10
Curry leaves. - 8 spring
Tamarind. - a lemon size
Salt. -1 and 1/4 tsp or as required
Instructions:-
1). Heat a pan and add Coriander seeds and dry roast on low flame, stir well for 2 minutes and keep aside the dry roasted Coriander seeds on a plate.
2). In the same pan add Urad dal and dry roast until Urad dal becomes golden brown colour on low flame. Keep aside the roasted Urad dal on the same plate.
3). In the same pan add Chana dal and dry roast on low flame till golden brown colour and keep aside the roasted Chana dal on the same plate. Switch off the flame and allow all the dry roasted ingredients to cool.
The following ingredients are needed to prepare Tambale Puddi (Konkani Style Chutney Powder).
Ingredients:-
Dry Coconut or Desiccated Coconut. -1cup
Coriander seeds. -2tbsp
Urad dal. -2tbsp
Chana dal. -2tbsp
Dry Red chillies. -10
Curry leaves. - 8 spring
Tamarind. - a lemon size
Salt. -1 and 1/4 tsp or as required
Instructions:-
1). Heat a pan and add Coriander seeds and dry roast on low flame, stir well for 2 minutes and keep aside the dry roasted Coriander seeds on a plate.
2). In the same pan add Urad dal and dry roast until Urad dal becomes golden brown colour on low flame. Keep aside the roasted Urad dal on the same plate.
3). In the same pan add Chana dal and dry roast on low flame till golden brown colour and keep aside the roasted Chana dal on the same plate. Switch off the flame and allow all the dry roasted ingredients to cool.
4). In a kadai dry roast Red chillies and Curry leaves and saute well on low flame.
5). Add grated dry Coconut or Desiccated Coconut in the same kadai and dry roast along with Red chillies and Curry leaves on low flame until the Coconut becomes light brown.
6). Remove the seeds from Tamarind. Add the deseeded Tamarind and required Salt into the same kadai and stir well for 2 minutes on low flame.Switch off the flame and mix well all the above dry roasted ingredients and transfer to another plate to cool.
Method:-
1). In a mixer grinder add the dry roasted Coriander seeds, Urad dal and Chana dal and grind together to a fine powder.Transfer the ground dal coriander powder to a bowl.
2). In the mixer grinder add the roasted Red chillies, Curry leaves, Coconut, Tamarind and Salt and grind to a smooth powder without adding water.
3). Add the dal coriander powder to the above ground coconut mixture and grind again for 2 seconds.
4). Transfer the ground Tambale Puddi / Chutney powder to a bowl. Mix well without lumps and allow the Chutney powder to cool.
5). When cooled, transfer the Tambale Puddi /dry Chutney powder to a serving bowl.
6). Tambale Puddi / Chutney powder can be stored in a sun dried and clean airtight bottle. Serve the Chutney powder from the bottle with a clean and dry spoon for a better shelf life.
A delicious and tasty Thambale Puddi / Konkani style Chutney powder is ready to serve with rice or kanji (rice gruel).
TAMBALE PUDDI / KONKANI STYLE CHUTNEY POWDER RECIPE
Tambali Puddi is a GSB Konkani style roasted coconut chutney powder served as a side dish with rice or kanji (rice gruel).This Konkani dish is prepared during important family functions and festivals. Ripe and dry coconut or desiccated coconut should be used to make Tambale Puddi / Chutney powder.
The following ingredients are needed to prepare Tambale Puddi (Konkani Style Chutney Powder).
Ingredients:-
Grated or Desiccated Coconut. -1cup
Coriander seeds. -2tbsp
Urad dal. -2tbsp
Chana dal. -2tbsp
Dry Red chillies. -10
Curry leaves. -1cup
Tamarind. - a lemon size
Salt. -1 and 1/4tsp or as required
Instructions:-
1). Heat a pan and add Coriander seeds and dry roast on low flame, stir well for 2 minutes and keep aside the dry roasted Coriander seeds on a plate.
2). In the same pan add Urad dal and dry roast until Urad dal becomes golden brown colour on low flame. Keep aside the roasted Urad dal on the same plate.
3). In the same pan add Chana dal and dry roast on low flame till golden brown colour and keep aside the roasted Chana dal on the same plate. Switch off the flame and allow all the dry roasted ingredients to cool.
4). In a kadai dry roast Red chillies and Curry leaves and saute well on low flame.
5). Add grated Coconut or Desiccated Coconut in the same kadai and dry roast along with Red chillies and Curry leaves on low flame until the Coconut becomes light brown.
6). Remove the seeds from Tamarind. Add the deseeded Tamarind and required Salt into the same kadai and stir well for 2 minutes on low flame.Switch off the flame and mix well all the above dry roasted ingredients and transfer to another plate to cool.
Method:-
1). In a mixer grinder add the dry roasted Coriander seeds, Urad dal and Chana dal and grind together to a fine powder. Transfer the ground dal coriander powder to a bowl.
2). In the mixer grinder add the roasted Red chillies, Curry leaves, Coconut, Tamarind and Salt and grind to a smooth powder without adding water.
3). Add the dal coriander powder to the above ground coconut mixture and grind again for 2 seconds.
4). Transfer the ground Tambale Puddi /Chutney powder to a bowl. Mix well without lumps and allow the Chutney powder to cool.
5). When cooled, transfer the Tambale Puddi /dry Chutney powder to a serving bowl.
6). Tambale Puddi / Chutney powder can be stored in a sun dried and clean airtight bottle.Serve the Chutney powder from the bottle with a clean and dry spoon for better shelf life.
A delicious and tasty Thambale Puddi / Konkani style Chutney powder is ready to serve with rice or kanji (rice gruel).
The following ingredients are needed to prepare Tambale Puddi (Konkani Style Chutney Powder).
Ingredients:-
Grated or Desiccated Coconut. -1cup
Coriander seeds. -2tbsp
Urad dal. -2tbsp
Chana dal. -2tbsp
Dry Red chillies. -10
Curry leaves. -1cup
Tamarind. - a lemon size
Salt. -1 and 1/4tsp or as required
Instructions:-
1). Heat a pan and add Coriander seeds and dry roast on low flame, stir well for 2 minutes and keep aside the dry roasted Coriander seeds on a plate.
2). In the same pan add Urad dal and dry roast until Urad dal becomes golden brown colour on low flame. Keep aside the roasted Urad dal on the same plate.
3). In the same pan add Chana dal and dry roast on low flame till golden brown colour and keep aside the roasted Chana dal on the same plate. Switch off the flame and allow all the dry roasted ingredients to cool.
4). In a kadai dry roast Red chillies and Curry leaves and saute well on low flame.
5). Add grated Coconut or Desiccated Coconut in the same kadai and dry roast along with Red chillies and Curry leaves on low flame until the Coconut becomes light brown.
6). Remove the seeds from Tamarind. Add the deseeded Tamarind and required Salt into the same kadai and stir well for 2 minutes on low flame.Switch off the flame and mix well all the above dry roasted ingredients and transfer to another plate to cool.
Method:-
1). In a mixer grinder add the dry roasted Coriander seeds, Urad dal and Chana dal and grind together to a fine powder. Transfer the ground dal coriander powder to a bowl.
2). In the mixer grinder add the roasted Red chillies, Curry leaves, Coconut, Tamarind and Salt and grind to a smooth powder without adding water.
3). Add the dal coriander powder to the above ground coconut mixture and grind again for 2 seconds.
4). Transfer the ground Tambale Puddi /Chutney powder to a bowl. Mix well without lumps and allow the Chutney powder to cool.
5). When cooled, transfer the Tambale Puddi /dry Chutney powder to a serving bowl.
6). Tambale Puddi / Chutney powder can be stored in a sun dried and clean airtight bottle.Serve the Chutney powder from the bottle with a clean and dry spoon for better shelf life.
A delicious and tasty Thambale Puddi / Konkani style Chutney powder is ready to serve with rice or kanji (rice gruel).
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