Indian Seafood Pickles Cheatsheet

Tambli

One Page Cookbooks 1001 Tambli ( Konkani blended coconut sour curry) All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
This cookbook lists 1000 Tambli recipes from 000 to 999. The three digits denote the base, flavouring & additives. Master Recipe:: To a blender/ mixie, add half a handful of chopped coconut, a small chopped green chili(or a dry red chili) and three pinches of salt. Blend to a smooth paste, adding a spoon or two of water. Add a base from column 1, an additive from column 3 and blend again. Mix in a cup of yogurt. Mix with flavouring from column 2 and serve. (Instead of yogurt you can also use buttermilk or half a spoon of tamarind paste/ kokum syrup dissolved in a cup of water).
Base	Flavouring	Additive
0.: None	0.: Mustard Heat half a spoon of oil. Add a pinch of mustard.	0.: Veggies Take ½ handful of chopped veggies like carrot/ cucumber.
1.: Dhania Take three pinches of coriander seeds.	1.: Cumin Heat a spoon of oil. Add a pinch of cumin	1.: Spinach Take half a handful of chopped spinach (raw or stir fried).
2.: Ginger Take a small bit of ginger	2.: Curry leaves Heat a spoon of oil. Add a pinch of mustard and a few curry leaves.	2.: Onion Take half a handful of chopped onions / shallots/ spring onions. Need not be blended. Mix & serve.
3.: Garlic Take a chopped garlic clove.	3.: Cilantro Take three pinches of chopped cilantro.	3.: Flowers Take a handful of tender banana flowers./ Ixora Grandiflora.
4.: Cumin Take two pinches of cumin.	4.: Asafetida Heat a spoon of oil. Add a pinch of mustard and a pinch of asafetida. .	4.: Other Leaves Take half a handful of chopped, tender leaves of cashew, mango, lemon, pomegranate, cauliflower etc.,
5.: Fenugreek Take a pinch of fenugreek powder.	5.: Lentils Heat a spoon of oil. Add two pinches of mustard and urad dal. Stir for a few seconds.	5.: Pickles Take half a handful of chopped mango / gooseberry pickled in brine.
6.: Sesame Take three pinches of sesame seeds.	6.: Fenugreek Heat a spoon of oil. Add a pinch each of mustard and fenugreek.	6.:. Herbs Take half a handful of chopped mint / cilantro.
7.: Poppy Seeds Take three pinches of poppy seeds.	7.: Red Chili Heat a spoon of oil. Add a pinch each of mustard, a few curry leaves and a torn red chili. Stir for a few seconds.	7.: Seeds Take half a handful of snake gourd one peeled, chopped and boiled jack fruit seed or cucumber seeds..
8.: Pepper , Take two pinches of pepper powder.	8.: Turmeric Heat a spoon of oil. Add a pinch each of mustard, a few curry leaves and a pinch of turmeric powder. Remove from fire.	8.: Others Take two small bits of sun dried pomegranate skin/ gooseberry. Soak in water for an hour. Drain. Or stir fry half a handful of ridge gourd peel.
9.: Fusion Use your fav base or any combo of the above.	9.: Fusion Use your favourite base or use any combo of the above.	9.: Fusion Use your fav additive or use any combination of the above.
Sample Recipes :: Soppina Tambli 001 :: Jeerage Carrot Tambli 400 :: Mente Kande Tambli 520 :: Kodi ere Tambli 014
e Tambli is a much loved, uncooked, blended sour curry revered in Karnataka / Konkani / Udupi cuisine. “Tambali antha ootavilla kambali antha hodikeyilla” A play on the words Tambli (the curry) and Kambli (a blanket), this Kannada saying avers that there is no meal like the one with Tambli and no better way to keep warm than the Kambli. Tambli can be looked at as a combination of two classic families – the raita and the coconut chutney. Almost anything blended in with coconut tastes good and almost anything mixed with yogurt tastes good. So it is no wonder that almost anything blended into a Tambli turns out to be delicious. The list of possible Tamblis are endless, and therein lies the genius of Indian cuisine!	A Tambli is always uncooked, served cold, sour, and has coconut. Apart from these basic guidelines, it is so versatile that almost anything can be blended in. Depending on what base ( column 1) is blended in, the name of the Tambli changes as in Jeerage Tambli (Cumin), Mente Tambli (Fenugreek), Kottambari Tambli (Dhania), Shunti Tambli (Ginger), Yellu Tambli (Sesame seeds), Shunti Tambli ( ginger) and so on. A variety of flavouring is mixed in the Tambli just before serving as listed in column 2, though a Tambli tastes just great without any additional flavouring. Almost anything edible can be blended into the Tambli as listed in column 3 to create a never ending variety of Tamblis. These change name of Tambli as in Bondi Tambli (Grilled Banana flower), Daasavala Poo Tambli (with chopped Hibiscus flower), Kotte Tambli (with mashed Jackfruit seeds), Soppina Tambli (spinach), Kodi ere Tambli (Tender leaves of mango, cashew, lemon/ pomegranate), Kukku Tambli (with pickled mangoes), Saute Bith Tambli (Cucumber seeds), Nelli Tambli (fresh/ sun dried Gooseberry), Nellindi Tambli (Pickled gooseberry), Koodi Tambli (Tender Guava leaves) etc.,. When onion/ hibiscus flowers are added to the tambli, they are not blended to a paste, but are just chopped up and mixed in. Alle Kande Tambli (Ginger- onion) and Kande Tambli (Onion) are popular, but Tamblis cooked in the temple town of Udupi, do not use onion. Finally, we have new families of Tamblis made from other souring agents, (kokum syrup/ tamarind) like the .Kokum Tambli. All Tamblis are served cold and eaten mixed with cooked rice, at the very beginning of a meal.

One Page Cookbooks Uttar Pradesh Curry Families – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com

1.: Raita (Raw Yogurt) Sample Recipe :: Benarasi Raita Take a colander and line it with cloth. Pour a cup of yogurt & let water filter away for an hour. Add a handful of mixed fruits (chopped banana, grapes, pomegranate). Mix in a pinch each of cumin powder, pepper & 2 pinches of salt.	Key Starches : Rice, wheat Typical breakfast Poori, paratha, kachori, roti, phulka with curry/ dal. Lunch : Rice served with dal, phulka, vegetable curries, fish curry / mutton curry/ chicken curry, pulao / biriyani with raita, lassi. Key Flavourings: Mustard, cumin, asafetida, turmeric, ginger, garlic, coriander seeds, cumin, Garam masala (a readymade powdered mix of various spices), clove, cinnamon, bay leaf, cardamom Curry Bases: Onion, tomato, milk, yogurt, nut paste, veggie puree, tomatoes, lentils. Snacks : Kebab, pakora, chaat Preferred fats: Mustard oil, ghee. Protein Source: Lentils ( masoor dal, mung dal, channa dal, tuvar dal), river fish, , chicken, mutton & eggs. Beef & pork are uncommon. Common Vegetables: Eggplant, potato, squash, ridge gourd, spinach, , colocasia, cauliflower, carrots, bell pepper, okra, fresh green peas, turnips, pumpkin, bitter gourd. Building blocks Rice, wheat, vegetables, lentils, dairy, fish, meat. Souring agents: Green mangoes, dried mango powder, tamarind, pomegranate seed powder ( anardhana). yogurt, tomatoes. Desserts : Kheer, Kulfi, Halwa, Burfi, Rabdi Shopping List 250 gms (Fresh green peas Baby Potato, Mango Eggplant, Tomato, Onion, Chicken, Mutton, yogurt,) 50 gms (Ghee, Cumin, carrot, turnip, cinnamon, Poppy seed, cashew, Bari, mixed fruits, pepper, bay leaves, clove, cardamom, Green chilies Salt, sugar, mustard, ginger garlic paste, cumin powder, turmeric powder, chili powder , ginger, coriander leaves, bari, cream) One pinch of saffron, asafetida, 1 raw mango, 1 ripe mango.
2.: Nimona (Mashed fresh lentil curry) Sample Recipe :: Muttar Nimona In a pressure cooker heat a spoon of ghee. Add a pinch of cumin seeds, a bay leaf, a clove, a crushed cardamom, half a spoon of ginger - garlic paste, a chopped tomato and a chopped green chili. Add a handful of fresh green peas. Add a cup of water, two pinches of salt and pressure-cook for two whistles. Let cool. Coarsely mash the peas. (Use any fresh lentil in place of peas)
3.: Qorma (Milk & nut paste based curries) Sample Recipe:: Paneer Korma Soak 4 pinches of poppy seeds and half a handful of cashew in water for 10 minutes. Drain. Blend to a paste with half a spoon of garlic paste, two pinches of pepper and a cardamom. Heat a spoon of ghee. Add half a handful of onions. Stir and cook for two minutes. Add a handful of chopped paneer, the blended paste, half a cup of yogurt, half a cup of milk, two pinches of salt and a pinch of garam masala. Stir and cook on a gentle flame for 10 minutes. Use mushroom / prawns/ boiled veggies/ cooked chicken cooked mutton in place of paneer. ( Awadhi Recipe)
4.: Dum (Curries slow cooked in a sealed pot ) Sample Recipe:: Aloo Dum Heat a spoon of ghee. Add a pinch of cumin, a bit of ginger garlic paste & a chopped green chili. Blend a handful of onions and 4 cashews to a paste. Add to pan. Stir and cook till the paste browns. Add half a handful of chopped tomatoes, two pinches each of garam masala, chili powder, three pinches of salt and half a cup of water. Add a handful of boiled & skinned baby potatoes. Cover pan with a tight fitting lid and cook on gentle heat for 15 minutes (or cover with foil and bake for 15 minutes). Use cooked chicken / mutton / pan fried fish / in place of potatoes. ( Awadhi Recipe).
5.: Bari Subji (Dry vegetable curries with lentil crispies) Sample Recipe :: Baingan Bari Subji Heat a spoon of oil. Add a pinch of fenugreek seeds, a pinch each of asafetida and turmeric powder. Add half a handful of tomatoes, a bit of chopped ginger, a chopped green chili and a handful of chopped eggplant. Add two pinches of salt and a pinch of garam masala. Cover and cook on gentle flame for ten minutes. Mix in half a handful fried baris (sun dried lentil paste). Stir and cook for a minute. (Use your favourite vegetable in place of eggplant).
6.: Rizala (Cooked Yogurt curries). Sample Recipe:: Chicken Rizala In a pressure cooker with lid open, heat a spoon of ghee. Add a bit of cinnamon, a crushed cardamom, half a handful of chopped onion and a bit of ginger garlic paste. Stir and cook till onions brown. Add a handful of chopped chicken and three pinches of salt. Mix in a cup of yogurt. Close and pressure cook on medium flame for three whistles. Wait for 10 minutes and open cooker. Soak a pinch of saffron in a spoon of warm milk. Mix in and serve. ( Awadhi Recipe)
7.: Dal with vegetables (Lentil – vegetable curry) Sample Recipe:: Benarasi Arhar Dal Heat a spoon of ghee in a pressure cooker with the lid open. Add a clove, a pinch of asafetida, a handful of tuvar dal, half a handful of skinned and chopped mango, a pinch each of turmeric, jaggery and two pinches of salt . Add a cup of water and pressure cook for two whistles. (Try using other dals like mung dal/ masoor dal / channa dal / other vegetables.
8.:. Sultani Dal (Creamy lentil curries) Sample Recipe:: Take half a cup of tuvar dal. Add a cup ( 200 ml) of water and pressure-cook for three whistles. Heat a spoon of ghee. Add a pinch of cumin, a crushed cardamom, a clove, a chopped garlic clove and a chopped green chili. Add cooked dal and mash well. Mix in half a cup of cream. Add two pinches of saffron. Let simmer for 5 minutes. Place a betel leaf on the dal. Place a small live charcoal on it. Pour a spoon of ghee on charcoal and keep the dal covered for 10 minutes. Can use Masoor / Mung / Chana dal .
9.:Qaliya (Veg puree based curries) Sample Recipe: Mutton Qalia In a pressure cooker with the lid open, heat two spoons of ghee. Add a bit of cinnamon, a clove, a crushed cardamom and half a handful of grated onions. Stir and cook till onions brown. Add a pinch of chopped ginger, half a handful of grated carrots, half a handful of grated turnips, two pinches each of chili powder and salt. Stir and cook for a minute. Add a handful of mutton pieces and a cup of water. Close and pressure cook for 3 whistles. Let cool, mix in a pinch of saffron mixed in a spoon of warm milk & serve. Use chicken / paneer / eggplant / fish instead of mutton. ( Awadhi Recipe)
10.: Aam ki Kadhi (Mango Yogurt curry) Sample Recipe :: Kadi Pakodi Take half a cup of ripe mango pulp. Mix in half a cup of yogurt. Heat a spoon of ghee. Add a pinch of cumin, mustard and a torn, dry red chili. Add the mango – yogurt mixture. Add a pinch of turmeric and two pinches of salt. Simmer on a gentle flame for five minutes. Can serve straight or mix in a variety of batter fried vegetables (Pakora) or fried bari and simmer for 5 minutes.

One Page Cookbooks South Indian Curry Families – A Primer
This cookbook details curry families common to the four south Indian states – Andhra, Tamilnadu, Kerala & Karnataka. All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Raw Yogurt Curry (Thayir Pachadi /Perugu Pachadi). Basic Recipe :Carrot Thayir pachadi : Take a handful of grated carrot. Add two pinches of salt. Mix in a cup of yogurt. See Thayir Pachadi / Tambli.	South Indian cuisine building blocks :Rice, Millets, Vegetables, Spinach, lentils, Coconut, Tamarind & Yogurt. Key Starches: Rice, Millets (Ragi & Bajra in rural areas). Typical Urban breakfast:: Steamed rice cakes ( Idli), thin and crispy crepes (Dosa), rice pancakes (Uttappam), Poori(deep fried unleavened, wheat flatbread) / Pongal ( Rice & lentil porridge) / Upma(Cereal grits porridge) are common. All these are served with a variety ofchutneys. Typical Rural breakfast : Fremented rice gruel, millet porridge ( kali) mixed with buttermilk, salt accompanied by a thokku / pickle. Lunch : Rice is served with a one or two curries. Rice is also eaten mixed with a Spiced lentil powder ( Podi) accompanied by fried vatral / vadam/ vadagam at the beginning of a meal and with yogurt at the end. Key Flavourings: Mustard, asafetida, red chilies, curry leaves, turmeric, coriander seeds, cumin. Universal South Indian Flavouring : Heat a spoon of oil. Add a pinch of mustard seeds, a red chili and a few curry leaves. Mix in with any curry and serve. Curry Bases : Tamarind, yogurt, tuvar dal & coconut. Preferred fats : Sesame oil, Peanut oil, Ghee, Protein Source: Lentils (Masoor dal, Mung dal, Channa Dal, Tuvar dal), Fish & seafood, Chicken, Mutton & eggs. Beef is common in Kerala due to the Syrian Christian / Arab influence & Pork was popularized by the Portuguese along the west coast. Common Vegetables: Eggplant, String beans, broad beans, French beans, Cauliflower, Radish, Potato, Squash, Ridge gourd, Drumstick, Spinach, raw banana, yam, colocasia Pumpkin, Squash, Bitter gourd. Snacks: Bajji, Bonda, Pakoda Souring agents : Tamarind, Kokkum,Green mangoes, yogurt, tomatoes . Desserts : Sweets from cooked down milk (Payasam), Sweets from milk solids (Thrittipal/ Palgova), Sugar syrup based sweets ( Mysore pak, Halwa, Laddoo) are common. Shopping List: Coconut, yogurt, tamarind paste , Tuvar dal – 500 gms. Mustard, coriander seeds, turmeric powder, pepper, Red chili, Green chili, – 50 gms, Oil – 100ml, Vegetables, Salt, Sugar – as needed. Curry leaves, asafetida, cumin, – 50 gms www.ramkicooks.blogspot.com
2.: Dry Vegetable Curry (Poriyal / Kura / Paalya) Basic Recipe : Potato Paalya : Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of chopped and boiled potato. Mix in two pinches of salt, a pinch of chili and turmeric powder. Stir and cook for a minute. See Poriyals.
3.: Cooked Yogurt Curry (More Kulambu / Mosaru Baaji/ Pulissery)Basic Recipe : Okra More Kulambu Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of thin okra slices. . Stir and cook for a minute. Mix in two pinches of salt, chili powder and turmeric powder. Add a cup ( 200 ml) of well mixed yogurt. Stir and cook on gentle flame for 5 minutes. See More Kulambu .
4.: Tamarind curry (Kulambu / Pulusu / Pulingari) (Vegetables / meat/ sea food simmered in flavoured tamarind water) Basic Recipe : Mushroom Puli KulambuHeat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of chopped mushroom.. Stir and cook for a minute. Dissolve a spoon of tamarind paste in a cup of water. Mix in two pinches of salt, coriander powder, chili powder, a each pinch of turmeric powder and sugar. Cook on gentle heat for 10 minutes. See Kulambu,Pulusu for variations.
5.: Lentil Curry . (Paruppu/ Pappu / Thove/ Parippu) Basic Recipe :Paruppu To a cup of lentils ( tuvar dal / mung dal) add two cups of water, a pinch of turmeric, a spoon of ghee and two pinches of salt. Add to a pressure cooker and pressure cook for three whistles. See Paruppu Masiyal, Pappu
6.: Coconut Curries (Kootu/ Aviyal / Kaalan/ Erissery) Basic Recipe :Aviyal : Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches each of cumin and salt. Mix in a cup of yogurt. Mix in a handful of chopped and boiled mixed vegetables (carrot, potato, pumpkin, beans, squash etc) and a spoon of coconut oil. See 10 Simple Aviyals, 1001 Aviyal for variations.
7.: Tamarind – lentil Curry (Sambar) Basic Recipe : Okra SambarHeat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of thick okra slices. Stir and cook for a minute. Dissolve a spoon of tamarind paste in a cup of water. Mix in a handful of boiled tuvar dal, two pinches of salt, coriander powder, chili powder and a pinch of turmeric. Cook on gentle heat for 10 minutes. Click Sambar for variations.
8.:. Tamarind / lentil thin curry (Rasam/ Chaaru / Saaru): Basic Recipe : Pepper Rasam Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Mix half a spoon of tamarind paste in a cup of water or lentil stock. Mix in a pinch of coriander powder, cumin powder, pepper powder and two pinches of salt. Bring to a simmer. Click Rasam for variations.
9.: Coconut - Lentil Curry (Paruppu Kootu/ Kootu kari) Basic Recipe: Cabbage Kootu Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches each of cumin and salt. Mix in a handful of cooked lentils ( tuvar dal / chana dal / mung dal). Mix in a handful of chopped and boiled cabbage and half a cup of water. Simmer for five minutes. Click 1001 Kootu
10.: Blended Curries (Thogayal / Pachadi / Chutney) Basic Recipe :Coconut Thogayal Take a handful of coconut. Blend to a paste with a bit of tamarind paste, a dry red chili and two pinches of salt. Click Thogayal, Paruppu Thogayal,Coconut Chutney, Masiyal for variations. Download Posters : Tamil cuisine 1, Tamil Cuisine 2, Basic Indian curries , Basic South Indian Curies, North Indian Curries poster 1, poster 2 ,North Indian Curry families