Thumbuli

Last updated

Thambuli is a type of Raita eaten in the Indian state of Karnataka. Thambuli, being a curd based cuisine, is consumed with rice. Tambuli is derived from Kannada word thampu. (ತಂಪು+ಹುಳಿ ---->ತಂಬುಳಿ). Thampu meaning cool/cold. So thambuli is a cooling food. It is made mostly from many greens and carrot, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw, (as they are) without any cooking.

Raita Indian food

Raita is the common name of a condiment, originating from the Indian subcontinent, made with dahi together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan.

India Country in South Asia

India is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is in the vicinity of Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand and Indonesia.

Karnataka State in southern India

Karnataka is a state in the south western region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as the State of Mysore, it was renamed Karnataka in 1973. The state corresponds to the Carnatic region. The capital and largest city is Bangalore.

Thambuli/Tambli/Tambuli is a form of raita. There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like Basale soppu, kaki kudi soppu, doddapatre soppu (all of them grown in all over Karnataka).

Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for the same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy. Fundamentally, thambuli/tambli has a few simple whole spices, roasted and ground with seasonal vegetables or herbs (some with coconut) added to buttermilk/curds. Tambuli is another authentic Karnataka recipe.


Related Research Articles

Vietnamese cuisine cuisine originating in Vietnam

Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, bean sauce, rice, fresh herbs, fruit and vegetables. French cuisine has also had a major influence due to the French colonization of Vietnam. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide. Due to the Chinese domination of Vietnam, Vietnamese cuisine is heavily influenced by traditional Chinese medicine.

Idli breakfast in South India

Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India and among Tamils in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Polish cuisine Country-specific Cuisine of Poland

Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history and it shares many similarities with other West Slavic countries like neighbouring Czech and Slovak. It has also been widely influenced by other Central European cuisines, namely German, Austrian and Hungarian as well as Jewish, French, Italian, and Turkish culinary traditions. Polish-styled cooking in other cultures is often referred to as à la polonaise.

Pilaf Rice dish

Pilaf, or pilau is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.

<i>Basella alba</i> species of plant

Basella alba is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian subcontinent, Southeast Asia and New Guinea. It is reportedly naturalized in China, tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji and French Polynesia.

Assamese cuisine

Assamese cuisine is the cuisine of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of preservation and those from the plains that provide fresh vegetables and an abundance of fish and meat. Both are centered on the main ingredient — rice. The confluence of varied cultural influences in the Assam Valley has led to the staggering variety and flavours in the Assamese food. It is characterised by the use of an extremely wide variety of plant as well as animal products, owing to their abundance in the region. It is a mixture of indigenous styles with considerable regional variations and some external influences.

Rasam

Rasam, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables. Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. Chilled prepared versions are also marketed commercially.

Udupi cuisine Food

Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva-Mangalorean cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine has its origin in the Tulu Ashta Mathas of Udupi founded by Madhvacharya.

South Asian pickles Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits

South Asian pickles are pickled foods, native to the Indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various Indian spices.

Sindhi cuisine Cultural & traditional Sindhi cuisine

Sindhi cuisine refers to the native cuisine of the Sindhi people from Sindh, Pakistan. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice accompanied by two dishes, one gravy and one dry with curd or pickel. Today, Sindhi food is eaten in many countries including India, where a sizeable number of Hindu Sindhis migrated following the independence in 1947.

Thai curry

Thai curry refers both to dishes in Thai cuisine that are made with various types of curry paste and to the pastes themselves. A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in Indian cuisine in their use of ingredients such as herbs and aromatic leaves over a mix of spices.

Madras curry or Madras sauce is a fairly hot curry sauce, red in colour and with heavy use of chili powder. Yoghurt is often used to take away some or all of the heat.

Pasta salad pasta dish

Pasta salad is a salad-like dish prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer, side dish or a main course. Pasta salad is often regarded as a spring or summertime meal, but it can be served year-round. There is a debate regarding whether pasta salad is truly a "salad", given that the base is pasta rather than a vegetable.

Pachadi refers to a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In Karnataka, Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian raita, and is made with vegetable, yoghurt, coconut, ginger and curry leaves and seasoned with mustard. Pachadi generally is a mildly spiced coconut and yogurt-based dish made with seasonal vegetables or fruits.

Tunisian cuisine

Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and Berber cuisines. Its distinctive spiciness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking implements by what pots and pans they could carry with them. The Tunisian tagine, is very different from the Algerian or Moroccan dish. It is a type of a pie dish, made out of eggs, meat and vegetables, similar to the Italian frittata or the eggah.

Baingan bharta South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush

Baingan bharta is a dish from the Indian subcontinent that originated in the Punjab region. 'Baingan ka bharta' is a part of the national cuisines of all nation states of the Indian subcontinent. It is a vegetarian dish that is prepared by mincing eggplant (baingan) that is grilled over charcoal or direct fire. This infuses the dish with a smoky flavour. The smoked and mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro, chili pepper, and mustard oil or a neutral vegetable oil. Traditionally, the dish is often eaten with flatbread and is also served with rice or raita, a yogurt salad. In states such as Bihar and Uttar Pradesh, it is served hot with litti.

Bihari cuisine

Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.

Manipuri cuisine

Manipuri cuisine is the traditional cuisine of Manipur, a state of India. Dishes are typically spicy foods that use chili pepper rather than garam masala. Oil is uncommon in most Manipuri styles. The cuisine here in the state similar to the cuisines of Southeast/East/Central Asia, Siberia, Micronesia and Polynesia.

Paratha Flatbread originating in the Indian subcontinent

A paratha is a flatbread that originated in the Indian subcontinent, prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, porota, palata, porotha, forota and farata.