Chibbada Beeyeche Tambuli (Muskmelon/ Kharbooja seeds chutney).

"Chibbada Beeyeche Tambuli (Muskmelon/ Kharbooja seeds chutney)" ... remember I had mentioned about not chucking out inner seeds and the jelly like attached portion to it from chibbada ... here is my tambuli prepared using it ... nutritionist always endorse that, smaller the seeds, larger are its health benefits ... its believed to be a small bomb loaded with nutrients, mineral, Vitamins etc. etc. endless list ... tambuli is a chutney sort of dish prepared using curds and is served for lunch with rice in southern parts of India ... there is nothing more cooling than this combo during summer heat ... Yummilicious ...

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** Tambuli or Curd Chutney/ chutney with addition of curds, is a item that is served as side dish along with other curries. Tambuli is not heated/ cooked and is chutney sort of dish to which most of the time beaten curds are added on. I have prepared a few tambuli and posted before and this one is another one on similar lines to that of Magge/ South Indian Cucumber/ Mangalore Cucumber shared before. Chibbada/ Muskmelon/ Kharbooja is a fruit known for its cooling properties and immense health benefits. I will not run into its nutrient compositions as you will find them on google but if you do not use this fruit then it is time you did so.

** Muskmelon is available in plenty now ie during summer season. The whole of the fruit is very useful in its own way and there is nothing for left for you to discard in this fruit if used wisely. The outer skin with addition of a little bit of inner flesh can be mashed up and used as face pack which is very good for all sorts of skin ailments. The fleshy edible portion can be relished as it is for full on benefits and being low in fat contents you can have it to your heart’s content. You can also prepare fruit salad topped with vanilla ice cream, ice cream, sorbets, smoothies, juice, dosa, idly and many more items using this fruit when ripe.

** Coming to inner seeds, most of the time people just discard them. Do not do so, with muskmelon, pumpkin as they are a store house of packed nutrients. The easiest method would be to wash them well, sun dry, roast and add on desserts or salads, all of us are not so lucky to have this sunlight facility. But there is still no need to chuck them off, grind them along with the jelly like fleshy portion attached to it in a mixer grinder, you will get a very good paste of it. Sieve it through a very fine stainless steel sieve and then you can either drink it as it is adding a bit of sugar or add to other juice or you can prepare tambuli and serve with rice.

** Here is the simple method of preparing "Chibbada Beeyeche Tambuli (Muskmelon/ Kharbooja seeds chutney)" … My Style …

** Here we are going to use only the inner seeds of the chibbada/ muskmelon/ kharbooja to prepare the tambuli. Add about 2 cups of the inner seeds along with the attached fleshy portion into mixer grinder along with half to one cup of water and grind to a very smooth paste. Sieve this through a very fine sieve and collect the water. Only the water portion is to be used, so discard the residue left in the sieve. Prepare and keep this ready aside.

** Heat 1 tsp of oil/tel in a pan, when hot add 1 tsp of jeera (cumin seeds), 4-5 pepper corns (mirey), 6-8 green chillies and fry for a minute. Add in one cup of grated coconut (soyi/ nariyal) and mix all well together, remove from fire and let cool. Grind to a smooth paste with sieved muskmelon seed ground water adding little by little to get smooth consistency. Use all the strained water while grinding or mix into the paste later on.

** In a bowl add in one cup of thick curds/ dahi and beat it to a smooth consistency. Now add in the ground paste, salt (namak/ meeta) to taste and mix well to a very smooth mixture. Add  water if required to bring to a chutney consistency. You should be able to serve it with rice, do not add excess water as thin textured tambuli does not taste good. Now the tambuli is ready to be tempered/ seasoning after which you can serve the same.

** For Tempering : Heat 1 tsp of coconut oil (you can use any oil), when hot lower the heat and add in a large pinch of methi (fenugreek) seeds after a few seconds add in ½ tsp of jeera (cumin seeds) and 1 tsp of mustard seeds (sasam/ rai). When mustard crackles add in 8-10 fresh curry leaves (kadipatta/ karbevu) and 1 dry red chilly (tambadi mirsanga) cut into pieces and then pour this over the tambuli. Cover and keep it aside for just 10 minutes.

** "Chibbada Beeyeche Tambuli (Muskmelon/ Kharbooja seeds chutney)" is done and ready to be served. This is a delicious side dish that goes very well when served with steaming hot rice along with other dishes. My Mom likes ambe upkari, amras, tambuli etc. So I prepared this for Mother’s Day Thali along with some capsicum bajo and Masoor Kolumbo (Red lentil Sambar). Tastes wonderful served as side dish with Idly/ Khotto/ Dosa too.

** Important Note : Here we will be using only the innermost fleshy with seeds portion of the Chibbada/ Muskmelon/ Kharbooja for the recipe while the other flesh portion of the same is used in preparing other desserts or dishes.

** Serve "Chibbada Beeyeche Tambuli (Muskmelon/ Kharbooja seeds chutney)" immediately on preparation and do not try to keep it or store it away for later use. Also keep it near a cool place till ready to serve, avoid near stove/ gas etc. where the heat is on. Best served fresh with addition of fresh curds which are not sour. In case you need to keep it to be served later then immediately keep it in fridge, remains good for 12 hours or so.

** There are many more different varieties of dishes in my Blog. Please use the search option with key words or the label section to search recipes and do try them out. They are all tried and tested by me in my kitchen and relished by my family. Do remember to give me a feedback on the dishes if tried or you can also mail me query if any too. I will try my best to get back in time. Have a lovely meal with tasty dishes and keep your family happy.