Thambuli is a type of

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most mode ...

eaten in the

India India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since ...

n state of

Karnataka Karnataka ( ) is a States and union territories of India, state in the southwestern region of India. It was Unification of Karnataka, formed as Mysore State on 1 November 1956, with the passage of the States Reorganisation Act, 1956, States Re ...

. Thambuli, being a

curd Curd is obtained by Denaturation (biochemistry), coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a Kefir cheese, ...

based cuisine, is consumed with rice. Tambuli is derived from Kannada word . (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. Thambuli/Tambli/Tambuli is a form of . There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like (all of them herbs grown 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, which leads to different color variations based on the ingredient (s). Thambuli/Tambli is generally prepared mild and not spicy,with some having visible amounts of seasoning. 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, and is often served in many functions across coastal karnataka. Tambuli (or Thambuli) is generally of many types and of many ingredients. A few examples are given below :- *Garlic Tambuli *Mint Tambuli *Moringa Tambuli *Hibiscus Tambuli (it has a slight pink color with a slightly sweet taste) *Orange Peel Tambuli (is visibly orange and exudes an orange scent and taste and has a very rough texture due to the copious amounts of fibre present) *Pomegranate Peel Tambuli etc.

References

Karnataka cuisine Sauces {{india-food-stub