“Kananga (Sweet Potato/ Ratalu/ Genasu) Tambuli” … curds are coolant to body, so this summer try including them into your daily meals to beat the rising heat … there are plenty of dishes like of tambuli, dahi bhaat, chaas, raitas etc. that are not only healthier but tastier too … tried this Kananga tambuli keeping it mildly spiced to be served with rice during meals … tastes heavenly especially when you come home tired from the scorching heat … Yummilicious …
** Tambuli is a curd based healthy dish that can be prepared with various ingredients like veggies, leafy veggies, seeds or skin of veggies, tubers etc. This dish is similar to morkolumbo and a few other sasam recipes with minute Ingredient differences. I guess the names of dishes addressed with, depends on the region, hence the difference. I have prepared quite a few of them and will do so this coming summer as somehow these days I cannot tolerate much of spicy food especially with rising heat.
** Tambuli prepared with certain ingredients like pomegranate skin, south Indian cucumber seeds, drumstick leaves are considered to have medicinal properties there by making them popular for health benefits, being a store house of vitamins and minerals. Tambuli is a simple and easy to prepare dish that is quite common in southern parts of India. Tambuli tastes best served as side dish with rice or mildly spiced rice dishes. In some homes they are relished as a mid morning drink during summer.
** Tambuli is a chutney sort of dish served at room temperature as it is not further cooked once masala and curds are added, Oh, yes, Curds or thick buttermilk is a must for tambuli. Tastes awesome and the best part is it is easy to prepare and is loved by young and old alike, however, you should keep it in mind the fact that it should be served immediately on preparation as there is no shelf life as such for this dish, at the most it will remain good for 2-3 hours at room temperature, so be careful.
** This time I have prepared the tambuli using sweet potato/ Kananga/ genasu/ ratalu which is easily available all round the world, so you should not have any issue in purchasing the same. Above all sweet potato is good for health and these days nutritionist too are recommending them, though our ancestors always knew it and used it in plenty. In fact, in many homes to date it is steam cooked and served as meal especially on upvas/ fasting days. In my homes over a decade I do include them in plenty.
** During summer it is avoidable to have heavy masala based dishes as it creates heat in the body. Curds being a coolant balances the body nutrients and keeps the tummy that much more healthier, so try including them often into your daily diet to beat the heat. Sharing a common link to all tambuli dishes shared in the blog at the bottom of this recipe, do browse through for more options. I will sharing plenty of recipes, so do subscribe or follow me on my fb page or Instargram for complete updates.
** Here is my simple method of preparing “Kananga (Sweet Potato/ Ratalu/ Genasu) Tambuli” … my style ..
** Ingredients :
Kananga/ Sweet Potato/ Ratalu/ Genasu : 400- 500 gms
Curds/ Dahi/ Yogurt : 2 cups
OR
Thick Buttermilk/ Taak/ Mosaru/ Chaas : 4 cups
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4 less spicy one’s
Mustard Seeds/ Sasam/ Rai : ½- 1 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Narlel Tela/ Nariyal Tel : 2-3 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Urad Dal/ Split Black Gram : 1 tsp
Dry Red Chilly/ Sukkali Mirsanga/ Sukki Mirchi : 1-2 small ones
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh leaves.
** Wash and scrub the sweet potato/ kananga well to remove all dust particles sticking to the outer skin. You can soak it in water for 15 minutes which helps to loosen the dirt and make it easier to scrub it clean. Now steam cook it in a steamer/ pedavana for 20 minutes or until thoroughly cooked from within.
** Note : You can cut it to 2-3 large sized pieces and pressure cook to 2-3 whistles if desired too. However, do not peel the skin of the sweet potatoes and preferably steam cook it to retain its nutrient values which is lost if peeled.
** Remove and keep aside the steamed Kananga to cool to room temperature. Gently peel off the outer skin and then with the help of a fork or the back of spoon, mash it well and keep it aside. The sweet potato should be coarsely mashed and not made into a smooth paste, so small pieces retained taste great.
** Masala to be Ground : In a mixer grinder add grated coconut, green chillies cut to small pieces, mustard seeds and grind to a fine paste adding just a little bit of water. The masala should be thick and smooth in consistency, so do not add excess water. Also do not increase mustard seeds lest they turn bitter in taste.
** Beat the curds to a smooth consistency with little bit of water and add to the mashed sweet potato along with the ground masala, salt to taste and mix well. Adjust the consistency and add more water if required only to bring to a thick tambuli consistency. If adding buttermilk take care and adjust the consistency accordingly.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan when hot add the urad dal seeds, when the color changes lightly add mustard seeds, when they begin to splutter add red chilly cut to pieces along with curry leaves and fry for just a few seconds. Remove and pour this over the tambuli and mix well.
** Cover and keep the tambuli aside to rest for just 5-10 minutes, at no point should you keep it at room temperature for more than 2 hours for best of taste. If you find the tambuli too thick while serving add a little bit of potable water or buttermilk if need be and mix well, the consistency of tambuli should be maintained thick.
** “Kananga (Sweet Potato/ Ratalu/ Genasu) Tambuli” is done and ready to be served. Tastes best served with rice or khichidi/ pongal, though you can serve it with mildly spiced rice dishes like pulav or biryani too. In southern parts of India, in some homes they serve thambuli with idly too, though in my home we prefer to enjoy it with plain rice along with some ambuli nonce/ raw mango pickle and roasted papad which indeed is a heavenly meals especially when you are not feeling good coz. of the heat.
** Do try out this simple tambuli and relish with any dish of your choice. If you need to serve it a few hours later keep it in the fridge immediately on preparing without addition of salt and add salt just before serving. Addition of salt to salads and curd dishes makes the dishes run sour if kept for hours, so add it add later stage to avoid the dish running tart. Enjoy this tambuli with your family and friends and do give me a feedback or leave a comment. It really encourages me to do more, thank you, take care.
** Sharing a common link below to all “Tambuli” recipes in my Blog, please browse through in leisure for more choices ...
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