Kannada
Adrak Dahi Curry (Shunti Tambli)
- Duration: 10 minutes
- Serves: 4 people
Authenticity Slice
Though the Shunti Tambli is to be authentically prepared with home-made curd, some home-makers prefer using thick buttermilk instead. This gives the dish an interesting flavour, different from that of the curd-based Shunti Tambli. Sometimes the red chillies too are replaced with green chillies or black pepper to give it a sharper taste.
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Ingredients
- Fresh coconut, chopped into small pieces (¼ cup)
- Curd (dahi), whisked (¼ cup)
- Ginger (adrak) (1-inch piece)
- Jeera (cumin seeds) (1 tsp)
- Hari mirch (green chillies) (2)
- Mustard seeds (rai), small reddish (½ tsp)
- Sabut lal mirch (dry red chillies) (2)
- Hing (asafoetida) (a pinch)
- Kadipatta (curry leaves) (3 to 4)
- Salt (to taste)
- Oil (1 tsp)
Method
- Wash and roughly chop the ginger and the green chillies.
- Grind the chopped ginger, chillies and coconut with half-a-tsp of jeera and a few drops of water to make a smooth paste. Add a little more water if necessary.
- Transfer the coconut paste into a bowl and add in the curd.
- Next, add the salt and mix. Cover the bowl and set aside.
- Heat oil in a kadhai till it starts to give off smoke. Add the rai, the remaining jeera, dry red chillies, kadipatta and hing and let the rai splutter.
- Take the tempering off the flame and pour over the curd mixture.
- Mix thoroughly and cover the bowl again. Leave aside for a minute to allow the flavours to seep through.
- Serve with steaming hot rice.
