Thursday, July 28, 2016

Bole Tambli (Jack Fruit Seed Yogurt Based Dish with Dry Red Chilly)

I  have already shared one version of Jack Fruit Seed Tambli using Green Chilly.Today I am going to share one more easy version of this bole tambli using common ingredients available in your kitchen.In this recipe , boiled jack fruit seeds will be ground along with coconut, dry red chilly, cumin seeds  and yogurt to make a thin gravy. Hot seasoning will be prepared and poured on top of this gravy to end the preparation.Serve this comforting dish with warm rice  :-)
Without wasting any time , let me directly jump to the detailed recipe.






Serves 2-3 

Ingredients:
8-10 jack fruit seeds
salt to taste
3/4  to 1 cup of buttermilk/thin yogurt
1-2 tbsp of fresh grated coconut/coconut flakes
1 dry red chilly ( you can increase if you want spicy tambuli )

1/2 to 3/4 tsp cumin seeds

for seasoning:
1 tsp musatd seeds
1/2 tsp urad dal
1 red dry chilly , chopped into halves (optional)
1-2 tsp of cooking oil/preferably coconut oil
6-8 curry leaves


How To Prepare?
  • Wash and boil the Jack fruit seeds until they are soft. 
  • You can pressure cook these seeds, but for this recipe you need only 8-10 seeds. So you can cook these seeds directly in the cooker along with rice. (as shown in the pic below, drop these seeds in water outside the rice vessel). That way you will save time and fuel.OR directly on  a separate vessel you can cook till they are soft, whichever you feel comfortable.
  • Take out the boiled seeds and let it cool. Once it is cool, remove the outer skin and transfer them to a mixer jar.
     
  • Add dry red chilly, coconut, cumin seeds and salt into it . Grind all the ingredients into a smooth paste with little water.If you are using yogurt , Add yogurt to it and grind all together once again.If you are using buttermilk, add it to the ground paste and mix well. 
                                

  • Prepare the seasoning in separate pan. Heat oil in  a pan . Add urad dal , mustard seeds and red chilly to it . Fry till mustard seed pops out . Now add curry leaves  .Fry for few secs and add on top of the tambuli. Give a nice stir before you serve. This goes well with warm rice.

                                                    

Tips/Notes:

  • Don't use very sour curd /yougurt/ buttermilk.
  • Cook the seeds till they become very soft.
  • Tambuli taste well when its consistency is like thin batter.
Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)