"Mixed Fruit Jam Tambuli / Chutney with Amchi Twist" .... Tambuli is a common dish among Konkani Saraswats that is somewhat like a chutney prepared out of both veggies as well as sun dried items. This one is my own concoction of Tambuli which I prepared using the leftover mixed fruit jam instead of sun dried saat ... Saat are actually ripe fruit leather / fruit roll ups / fruit pappads that are either prepared at home during summer time or can be bought is stores. As I have no access to both I made my very own concoction using Mixed Fruit Jam Tambuli / Chutney which is similar in composition ... I served with these Bondas and they tasted yumz ...
** Tambuli is a part of South Indian Cuisine very famous with Konkani Saraswats. There are many types of tambuli’s prepared. Tambuli is prepared out of different types of leaves or veggies and is very good for digestion and overall health. It is a side dish, which is a great combination while served with hot rice. During summer, it acts as a coolant to the body. The texture of tambuli is somewhat that of chutney but a little bit thicker.
** Tambuli is also prepared out of sun dried ripe mango or ripe jackfruit saat along with a few spicy ingredients. Ponsa saat (Ripe Jackfruit leather / dried fruit roll ups / fruit pappads) and Ambe saat (Ripe Mango fruit leather / dried fruit roll ups / fruit pappads) are two types of dried items available in store (scarcely now a days) which can be stored for at least 6 months. These are Jackfruit and mango pulps ground to a fine paste with sugar and poured thinly over sheets and dried in hot sunlight. These are dried for some days in sunlight then cut to pieces and stored in air tight containers. They can then be soaked in water and used to make tambuli famously known in GSB Saraswat Konkani as “Satta Tambuli”. The tambuli is khattha meetha and theekha in taste ie. Tangy, sweetish and spicy in taste.
** With changing times these prepared saats or fruit leather are not available much as they are hardly prepared in modern changing ways of life. However, sometimes they are available in Mangalore sides. But, in Mumbai Southern Indian Stores these are scarcely available. I had been thinking of different means of finding or getting the same somehow, while one of my husband’s friend sent the same to me. I enjoyed the taste and the dish very much, as I was relishing it after many years. But my mind was thinking of preparing the same with somehow modern methods or available ingredients to enjoy the same often.
** Clearing of the fridge lead me to a bottle of mixed fruit jam that had to be consumed off within a month or so. Suddenly, I felt why not try out making thambuli out of the jam. Hubby is always game to my new inventions. So to surprise him I set off making the tambuli with mixed fruit Jam instead of dried Saat and Eurekha !! I had hit bulls eye. It had a wonderful taste. Though I did not serve it with rice as it was a bit on the sweeter side, It tasted heavenly with the Vegetable bondas. The recipe is very simple, do try it and enjoy with family and friends.
** Heat 1tsp oil in small kadai add 1tsp of Mustard seeds, when they start to splutter, add in 8-10 curry leaves, 1tsp jeera, 2tsp coriander sees, 2-3 Red chillies cut into small pieces and fry for just few minutes. Add in 2-3 tblsp of freshly grated coconut (optional), I have added and further fry for 2-3 minutes. Remove and let cool a bit. Put all the ingredients in mixer grinder, to this add a big lump of tamarind, pinch of salt and about ½ cup of jaggery. Grind to a smooth paste. Lastly add ½ to 1 cup of mixed fruit Jam (you can add any other flavored one's like pineapple or mango too) and further grind to a smooth paste. The mixed fruit jam tambuli is ready to serve. Goes well with anything.. Dosa/Oondi/Cutlets/Samosa/Bondas etc.
** Tambuli is a part of South Indian Cuisine. Tambuli is prepared out of a few ingredients and is very good for digestion too. Many types of tambuli’s are prepared. Tambuli is prepared out of different types of leaves and is very good for health. It is a side dish which is a great combination while served with hot rice. During summer it acts as a coolant to the body. The texture of tambuli is somewhat that of chutney but a little bit thicker.
** Ponsa saat (Ripe Jackfruit leather / dried fruit roll ups / fruit pappads) and Ambe saat (Ripe Mango fruit leather / dried fruit roll ups / fruit pappads) are two types of dried items available in store (scarcely now a days) which can be stored for at least 6 months. These are Jackfruit and mango pulps ground to a fine paste with sugar and poured thinly over sheets and dried in hot sunlight. These are dried for some days in sunlight then cut to pieces and stored in air tight containers. They can then be soaked in water and used to make tambuli famously known in GSB Saraswat Konkani as “satta tambuli”. The tambuli is khattha meetha and theekha in taste ie. Tangy, sweetish and spicy in taste.
** With changing times these prepared saats or fruit leathers are not available much as they are hardly prepared in modern changing ways of life. Though sometimes they are available in Mangalore sides. But in Mumbai Southern Indian Stores these are scarcely available. I had been thinking of different means of finding or getting the same somehow, while one of my husband’s friend sent the same to me. I enjoyed the taste and the dish very much, as I was relishing it after many years. But my mind was thinking of preparing the same with somehow modern methods or available ingredients to enjoy the same often.
** Clearing of the fridge lead me to a bottle of mixed fruit jam that had to be consumed off within a month or so. Suddenly, I felt why not try out making thambuli out of the jam. Hubby is always game to my new inventions. So to surprise him I set off making the tambuli with mixed fruit Jam instead of dried Saat and Eurekha !! I had hit bulls eye. It had a wonderful taste. Though I did not serve it with rice as it was a bit on the sweeter side, It tasted heavenly with the Vegetable bondas. The recipe is very simple, do try it and enjoy with family and friends.
** Heat 1tsp oil in small kadai add 1tsp of Mustard seeds, when they start to splutter, add in 8-10 curry leaves, 1tsp jeera, 2tsp coriander sees, 2-3 Red chillies cut into small pieces and fry for just few minutes. Add in 2-3 tblsp of freshly grated coconut (optional), I have added and further fry for 2-3 minutes. Remove and let cool a bit. Put all the ingredients in mixer grinder, to this add a big lump of tamarind, pinch of salt and about ½ cup of jaggery. Grind to a smooth paste. Lastly add ½ to 1 cup of mixed fruit Jam (you can add any other flavored one too) and further grind to a smooth paste. The mixed fruit jam tambuli is ready to serve. Goes well with anything.. Dosa / Oondi / Cutlets / Samosa / Bondas etc. I served it with Vegetable Bonda and it tasted Yumz.
** Here is the link to the Recipe .....
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