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.

I am falling back humbly on a recipe that is close to my roots. I am going back to my basics with this post. After a couple of posts with multi-cuisines, desserts, cookies and cakes, I feel obliged to come back to simple everyday cooking.

I am feeling nostalgic as I write this post today. I have spent a fair part my life in my native where summer heats are clammy and pose the biggest challenge. While different parts of world celebrate various seasons with summers, autumns, spring and monsoons, I crib, it's only this part of the world that has seen only 2 seasons. The oppressive humid summers that last 8 long months and the terrific rains lasting meager 4 months. Unfair. It's no joke. And it's for these summers, tamblis would bring respite in form of food. I wouldn't be doing justice if I do not post this recipe here.

I can't stop smirking when I think of how I would often sneak into kitchen even in the brief absence of my mom to quench my coveted thirst for various delicious tamblis prepared by amma for those sultry afternoon meals. I am no better even today!

Tambli is a much loved, uncooked, coconut blended curry revered in the coastal belts of Karnataka. It's a pleasure to serve this with a helping of steaming hot rice and a drizzle of this cool and soothing yogurt based curry. With simple and very basic few ingredients, this does all the justice for the hot summer days.

Menthe Tambli

INGREDIENTS

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

Seasoning:
1 tsp oil
1/2 tsp mustard seeds
A sprig of curry leaves

DIRECTIONS

Lightly fry 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 with 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 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.

My mom adds a tad bit of jaggery to this for that hint of bitter-sweetness. I like to leave that out. Apart from being are excellent coolants in summers, they are good for patients suffering from fever as they are simple and easily digestible. Enjoy this traditional meal with some palya, uppinkai and happala!

I vouch this for one of those ancient recipes that have been passed on from generation to generation, from grandmas to mothers, from mothers to daughters and probably their daughters in future ;). It's one of those kinds which has been preserved, seeing little or no changes.

"Firstly, wishing all a Happy and Prosperous New Year 2010"

Initially, the sole purpose of this blog was to publish simple, easy, home cooked vegetarian recipes. However, I have been cooking and posting more desserts and bakes than what the blog originally called for. I see myself deviating from what was meant to be a simple Veg Bowl, love for life and simple good food... going the vegetarian way. I think I should reconsider renaming this blog for another one. Probably a Dessert Bowl or a Bake Bowl, yeah?

This blog has unfolded new facets of cooking to me and I am enjoying it thoroughly with every passing day. It has been fun working in kitchen trying new stuffs which were tried and tested by my mum long back but not by me. She is taken by surprise the way I have been evolving into a daring baker! I ought to continue with the bouquet of surprises for her :)

Recently, we were craving for some simple food. The Christmas gala and the New Year bash must have seen most of us diving into an array of heavy fat loaded food and creamy, fancy desserts, that now we ought to give rest to our tummies. So I made these simple yet, flavorsome ginger tambli/tambuli to accompany rice for our afternoon meal today.

Tambli or Tambulis are supposedly coolants and are commonly made in summers to beat the South Indian heat. They are best had with steaming hot rice. They are had as starters over steaming hot rice accompanied with pickles and papads. Varieties of these tamblis can be made from different ingredients ranging from ginger, garlic, various herbs, asafeotida or even methi seeds (fenugreek seeds). They are simple and easy to prepare and are generally coconut and yogurt based.

These were very common at home. Amma makes varieties of these. I am an ardent lover of these and can have them as is, even as a refreshing drink. Amma generally makes another gravy curry and a dry subzi whenever she makes tambli. They make great food for patients suffering from fever as they are very easily digestible. This will make you hungry within few hours if not accompanied by side dishes.

Shunti Tambli

INGREDIENTS

3/4 inch ginger pod
1 tsp cumin seeds
1 cup thin yogurt/buttermilk
2 Green chillies
1 tbsp Grated Coconut
Salt to taste

For tempering:

1 tsp oil
1 tsp Mustard Seeds
2 Red chillies
A pinch of asafoetida

DIRECTIONS

Grind the ginger, green chilli, coconut & cumin seeds to a smooth paste. Add thin curd or buttermilk along with salt to this & mix it well. Adjust the consistency by adding more water to this. Tamblis have a thin consistency. So add water if preferred.

For tempering, heat oil in a temper pan. Add mustard Seeds, 2 whole red chillies and a pinch of asafoetida. Fry till it begins to splutter. Add this tempering over the prepared tambli and close immediately.

Serve with steaming hot rice, papads and pickles. Enjoy!