Authentic Coconut Tambli Recipe – South Indian Yogurt Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Coconut Tambli Recipe – South Indian Yogurt Curry

Hey everyone! If you’re anything like me, you absolutely love a good South Indian curry. But sometimes, you want something a little lighter, a little quicker, and oh-so-refreshing. That’s where Tambli comes in! I first discovered this gem during a visit to my aunt in Karnataka, and it’s been a staple in my kitchen ever since. It’s the perfect accompaniment to a simple rice meal, and honestly, it’s just pure comfort in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This Coconut Tambli is seriously special. It’s a yogurt-based curry, but unlike heavier curries, it’s light, tangy, and incredibly flavorful. The roasted coconut and spice blend create a beautiful aroma, and the tempering adds a lovely textural contrast. Plus, it comes together in under 10 minutes – perfect for a busy weeknight! It’s a fantastic introduction to South Indian cuisine if you’re new to it, and a guaranteed crowd-pleaser even if you’re a seasoned fan.

Ingredients

Here’s what you’ll need to make this delicious Tambli:

• 1 tsp fenugreek seeds (methi seeds)
• 1 tsp cumin seeds (jeera)
• 2 byadagi red chilies
• 1 cup grated coconut (about 150g)
• 1 cup curd / yogurt
• 1 tsp ghee
• ½ tsp mustard seeds (rai)
• ½ tsp urad dal (split black lentils)
• Few curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this Tambli truly shine:

• Byadagi Red Chilies: These are key for that beautiful color and mild heat. They’re not overly spicy, but add a lovely fruity flavor. If you can’t find them, you can substitute with Kashmiri red chilies.
• Fresh Grated Coconut: Seriously, don’t skip this if you can help it! Freshly grated coconut makes all the difference. It has a sweetness and aroma that pre-shredded coconut just can’t match.
• Curd/Yogurt: Traditionally, a slightly sour curd is used. In Karnataka, we often use homemade yogurt, while in Tamil Nadu, you might find a slightly thinner yogurt being preferred. Feel free to use whatever you have on hand – Greek yogurt works well too, just thin it out with a little water if it’s too thick.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the ghee in a pan over medium heat. Add the fenugreek seeds, cumin seeds, and byadagi red chilies. Roast them for about 2 minutes, until fragrant and the seeds start to splutter. Be careful not to burn them!
2. Now, add the grated coconut and sauté for another minute. This helps to lightly toast the coconut and bring out its flavor. Remove from heat and let the mixture cool completely.
3. Once cooled, blend the roasted ingredients with a little water (start with 2-3 tablespoons) to form a smooth paste. You might need to add a bit more water to get the right consistency.
4. In a separate bowl, whisk the curd until it’s smooth and creamy. Mix the blended coconut paste into the curd, ensuring everything is well combined.
5. Season with salt to taste. Don’t be shy – the salt really balances the flavors!
6. Now for the tempering! Heat a little oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and curry leaves. Sauté for a few seconds until the dal turns golden brown.
7. Pour the tempering over the tambli. Give it a good stir, and it’s ready to serve!

Expert Tips

• Don’t overcrowd the pan when roasting the spices. This ensures they roast evenly.
• Cooling the spice mixture completely before blending is crucial for a smooth paste.
• Adjust the amount of water you use when blending to achieve your desired consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make this vegan by using plant-based yogurt! Coconut yogurt or cashew yogurt work beautifully.
• Spice Level: If you like a bit more heat, add an extra red chili or a pinch of cayenne pepper. My friend, Priya, always adds a tiny bit of green chili paste for an extra kick!
• Regional Variations: In Karnataka, Tambli is often a bit thicker. In Tamil Nadu, it tends to be more liquid. Adjust the amount of water you use to achieve your preferred consistency.

Serving Suggestions

This Coconut Tambli is amazing with:

• Steamed rice – a classic pairing!
• Idli or dosa – perfect for breakfast or a light meal.
• Roti or chapati – a comforting combination.
• A side of vegetable stir-fry – for a complete and balanced meal.

Storage Instructions

Leftover Tambli can be stored in an airtight container in the refrigerator for up to 2 days. The flavors might meld even more overnight! Just give it a good stir before serving.

FAQs

Let’s answer some common questions:

• What is Tambli and how is it different from other South Indian curries? Tambli is a light, yogurt-based curry, typically made with coconut and tempered spices. It’s different from heavier curries like sambar or rasam, which are often lentil-based and have a more complex flavor profile.
• Can I use store-bought coconut paste instead of fresh grated coconut? You can, but the flavor won’t be quite as vibrant. If using store-bought paste, use about ¾ cup and add a splash of coconut milk for extra richness.
• What type of curd/yogurt works best for this recipe? A slightly sour curd is traditional, but any plain yogurt will work. Greek yogurt can be used, but thin it out with a little water.
• How can I adjust the consistency of the Tambli? Add more water to thin it out, or a little more yogurt to thicken it up.
• Can this be made ahead of time? Yes! You can make the coconut paste and even mix it with the yogurt a few hours in advance. Just add the tempering right before serving.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!