E-mail : chitra_prasad@yahoo.com

Shunthi (Ginger) Tambuli

Ingredients

Ginger - 2 inches long
Freshly grated Coconut - 1 cup
Oil - 1 tbsp
Curds (plain yogurt) - 1 cup
Cumin seeds - 1 tsp
Asafoetida - 1 pinch
Red chillies - 4
Salt - to taste
Coriander (cilantro) leaves

Method :

1. Heat 1/2 tbsp oil in a pan.
2. Cut ginger into small pieces and fry till golden brown. Remove from flame. Allow to cool and grind with coconut to a fine paste adding little water.
3. Now heat the remaining oil, add cumin seeds and asafoetida and allow to sputter.
4. Add red chillies and fry till they darken a little. Add this to the ginger-coconut paste.
5. Add salt and curds and mix well. The amount of curds added can be adjusted to taste.
6. Garnish with coriander leaves.

Goes well with plain Rice or with Sambhar.