Tomato Tambli


Tambli/Thambuli is curd based side dish, healthy, light and is part of everyday meal in my home. Summers cannot be imagined without a thambli as it helps you cool your body. There are many variants of thambli and it can be consumed as-is, meaning it is just a flavoured and spiced version of buttermilk, to put it in simple words.

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I don’t know if this variant of thambli exists or not, at least for me it is the first time. The recipe was shared to me by Nithin, the blog admin I spoke about in my earlier post. He is a good critic of my work. The recipe was tried and tested by both of us and we felt its worth sharing.

So take some time out to prepare this ‘feel good’ recipe and leave me a comment.

Tomato Tambli
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1.Tomato-2 medium chopped
  2. 2.Dried red chillies-1 medium
  3. 3.Curry leaves 1 strand
  4. 4.Cumin seeds 2 tsp
  5. 5.Buttermilk
  6. 6.Coconut half cup
  7. 7.Ghee 2 tsp
For tempering
  1. 1.Ghee 2-3 tsp
  2. 2.Dried red chillies-1 medium
  3. 3.Mustard seeds 1 tsp
  4. 4.Urad dal 1 tsp
  5. 5.Curry leaves 1 strand
  1. Heat ghee in a pan/kadai.
  2. Add cumin seeds and curry leaves.
  3. Add finely chopped tomatoes and fry it in high flame for 3-4 minutes. DO NOT BURN.
  4. Now add around half cup water, close the lid of the pan, turn heat to low and let the tomatoes cook till they are soft, around 8-10 minutes. Cook until the raw smell of the tomatoes are gone.
  5. Add coconut and fry for another 2-3 minutes on medium flame.
  6. Switch off the flame and let the mixture cool.
  7. Blend the mixture with little buttermilk, about 2-3 tbsp, to a fine paste.
  8. In a bowl, add the mixture, more buttermilk, salt and mix well.
  9. Finish it with the tempering and serve.
  1. 1.You can use oil instead of ghee, but ghee is always better for it lets out a beautiful aroma to the dish.
  2. 2.If do not have buttermilk, then you can use diluted curd.
  3. 3.There is no need to heat the thambli, it is served best at room temperature.