Tambli: Fire Roasted Tomato and Fenugreek Tambli / South Indian Soup

If you thought why there were no updates here or if I went missing, let me tell you I was in my hometown recently. A nice long weekend spilling over Monday ensured another trip down to Mangalore. Long weekend spent in Mangalore during the Independence day followed by Eid gave us a well deserved break and good respite from daily chores of work and home. Adding to it, the fantastic coastal weather in Monsoons added a feather in the cap. If you've been down South visiting the coastal parts of Kerala and Karnataka during the monsoon you'll be smitten by the beauty of nature and vast greenery the rains bring in.

While in Mangalore, we often binge on dishes made with coconuts. Coconuts form an integral part of coastal cuisine since they grow in plenty in this region. With no doubts you can be assured that the juiciest and sweetest coconuts can be fetched from these coastal regions of our country. I have often shared my love and immense fondness for Tamblis in the past on my blog. I don't think I need to even stress saying that this particular soup / Tambli does list as one of my favorites. Pair it with a generous helping of rice, a papad or pickle to go with and you have the most humble meal for a warm afternoon.

Tambli: Fire Roasted Tomato and Fenugreek South Indian Soup

INGREDIENTS

1 large tomato
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp oil
1 tbsp fresh/frozen coconut
1 cup yogurt
3 red chillies
Salt to taste

For Tempering:

1 tsp. Oil
1 tsp. mustard seeds
1-2 whole red chillies
1 sprig of curry leaves

DIRECTIONS

Lightly oil the tomato and fire roast it on an open flame till the skin turns brown. Allow it to cool down. The skin will wilt as it cools, hence you should be able to peel them easily. Lightly roast the fenugreek seeds, cumin seeds and red chillies till you get the roasted aroma from them. Don't let them brown a lot as they will turn bitter and lose the taste. It takes about a min or two. Cool and grind them along with the roasted tomatoes and coconut. Lightly beat the yogurt and this paste to it. Tamblis are usually thin and a little runny in consistency. So adjust by adding extra water if required to bring it to thinner consistency. Add salt to taste.

Temper the Tambli by seasoning it well. Heat a tsp of oil in a kadai. Add mustard seeds. As they begin to pop, add in the red chillies and curry leaves. Let the curry leaves fry for half a minute or less. Pour this seasoning over the Tambli. Serve it cold over steaming hot rice.