Cucumber tambuli is a thin yoghurt curry, which is lighter than raita. It has natural cooling properties, which help keep the gut healthy. Tap to read the recipe!
Ingredients
One medium cucumber, one cup of fresh curd, 2-3 green chillies, a teaspoon of cumin seeds and mustard seeds, a few curry leaves, a teaspoon of grated coconut, a teaspoon of ghee, salt to taste, and a pinch of hing (asafoetida).
Prepare the base
Peel and chop the cucumber into smaller pieces. Blend cucumber, green chillies, coconut, and cumin seeds with water until smooth.
Add curd
Now add curd to the cucumber base with salt and water. Whisk it until the consistency is smooth and creamy.
Prepare tempering
Heat oil in a pan and add mustard seeds, curry leaves and hing. Cook it until it starts to crackle. Pour the tadka over curd.
Refrigerate and serve
Refrigerate the curd for 20-30 minutes and serve it chilled as a summer soup or with rice. It is a monsoon-friendly dish that boosts digestion.
Information Credits
This information is taken from the chef Sanjeev Kapoor's official YouTube channel, Sanjeev Kapoor Khazana.