Mango Ginger Tambuli (Mavina shunti tambli)

Mango ginger tambuli is a quick and aromatic curd-based side dish from coastal Karnataka and malnad regions. Served as side dish or as an appetizer. Complete recipe with detailed step by step instructions is provided in the post.  

Have you ever tasted tambuli prepared in most part of coastal and western ghats of Karnataka! It is buttermilk based cold curry.

Traditionally it is prepared by grinding herb or any main ingredient with coconut and other spices. Later tambuli is seasoned with coconut oil or ghee.

Why will you like this recipe?

It’s quick and easy to make side dish.

This drink can be prepared in just 10 minutes.

A great appetizing drink.

Vegetarian side dish for rice

A plant based curry

Easy South Indian coconut based curry

No onion no garlic curry

A no cook coconut curry

Best Indian curry for beginners

About mango ginger

These look just like ginger and fresh turmeric rhizome. These are closely related and belong to family Zingiberaceae. The outer skin and inner rhizome colour is pale cream compared to turmeric.  The scientific name of mango ginger is Curcuma amada.

Mango ginger has raw mango flavour, no pungency of ginger and a delicate aroma. It has many health benefits. The rhizome is good for relieving colds and cough. It has anti-inflammatory and anti-microbial properties, helps in reducing knee pain and reducing skin allergies.

The other names of mango ginger are mavina shunti, Amba haldi, Manga inchi , mankayinchi and mamidi allam, makayi shunti. These are commonly found during winters along with fresh turmeric.

Uses of mango ginger or mavina shunti

The health benefits of mango ginger or mavina shunti makes it widely used cooking. Used in preparing pickles along with other ingredients like green pepper, turmeric, different chutney using red chilies or green chilies. Used in combination with many veggies in salad.

They are either sliced thin or cut into juliennes based on requirement. They can be grated, used in curries and paratha.

It improves appetite when consumed with buttermilk.

Try these different kinds of tambuli recipes on blog

Fresh turmeric tambuli

Curry leaves tambuli

Equipment

Frying pan for frying red chilies and seasoning.

Mixer grinder to grind mango ginger coconut masala.

A mixing bowl to mix ingredients.

Ingredients Notes

For grinding:

Mango ginger – The key ingredient of this tambuli is mango ginger. I have used store bought ones. Clean wash them in water. Remove any dirt from the rhizome. 

Mango ginger is peeled and sliced. If required can be further chopped fine and used for tambuli.

We have to use more quantity of mango ginger for a predominant flavor to rise as compared to very little quantity of ginger.

Fresh coconut – This is the base of the tambuli. It gives a subtle sweet aroma to the tambuli. Fresh coconut is mostly preferred compared to kobbari or desiccated coconut.  It gives richness to tambuli.

Red chilies – I have used byadagi  red chilies. Roasted in oil gives a nice red colour to the masala. We can use any red chili for this recipe.

Cumin or jeera – Roasted cumin aroma to tambuli

Jaggery powder – It provides mild sweetness to tambuli, I have used organic jaggery for this recipe. Any sweetener of choice can be used.

Salt as per taste

Buttermilk – Fresh buttermilk is added to dilute the tambuli. If you do not have buttermilk, curd diluted with water can be added.

For seasoning

The idea of seasoning any tambuli is to give extra flavor of coconut oil. Key ingredients in seasoning of any tambuli is coconut oil, spices, and herbs.  

Coconut oil is used for frying chilies and cumin. I have used the same for seasoning also.

Mustard seeds – Black mustard seeds are used for seasoning the tambuli, it adds a nutty flavor.

Curry leaves – Fresh and clean curry leaves are used in seasoning. You can use whole or finely chopped curry leaves.

How to make mango ginger tambuli?

Lets make this healthy and tasty mango ginger tambuli or mavina shunti tambli

Get ready with all the ingredients as mentioned in the recipe card.

Frying spices

1. To begin making mango ginger tambuli, heat oil in a fry pan, add cumin. As they splutter add red chilies. Fry well until they are crisp. Keep this aside.

Grinding mango ginger

1. Grind together freshly grated coconut, mango ginger pieces, jaggery powder, salt as per taste, Add fried cumin and red chilies. Make a fine paste of these ingredients.
2. Put the ground mango ginger coconut masala in a mixing bowl. Add fresh buttermilk, water. Mix well. Keep this ready for seasoning with coconut oil.

Seasoning of mango ginger tambuli

1. Heat coconut oil in a pan. Add mustard seeds, after it splutters, add curry leaves.
2. Fry the seasoning well, until everything becomes crisp.
3. Pour this on tambuli and mix well.

Healthy tasty flavorful mango ginger tambuli is ready to be served!!

Serving suggestions

Serve mango ginger tambuli or mavina shunti tambli along with rice or as healthy appetizer for a comforting weekday lunch or dinner.

It’s a quick weeknight dinner recipe and a an easy refreshing side dish for lunchbox.

Storage suggestions

Any tambuli served fresh tastes best. Freshly prepared mango ginger tambuli cannot be stored for long time. Since we add buttermilk to the curry, it turns sour if stored for long hours.

The other easy way is by separately storing buttermilk and ground mango ginger coconut paste. Mix the two before serving and adjust salt if required.

Ground paste can be prepared in advance and refrigerated for 2 to 3 hours. Just before serving, we can add buttermilk and served.

Refrigerated mango ginger tambuli cannot be heated or microwaved since this is curd based cold curry.

The best way to bring it room temperature is by keeping the tambli bowl in hot water, and serve it later with hot rice.

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Recipe Card

Tips for perfect mango ginger tambuli

Please follow the instructions as mentioned in the recipe card.

Adjust red chilies as per preferences.

For the best taste always use fresh buttermilk to make tambuli.

Freshly prepared tambuli tastes best, so make it just before serving.

Recipe variations and substitutes

Black pepper – Red chilies can be replaced with black pepper. Otherwise, little black pepper along with red chilies can be used.

Bird eye chilies or gandari menasu – These small chilies can be used instead of red chilies. The colour, spiciness and flavor of tambuli changes and its cream in colour.

Ghee can be used instead of coconut oil for frying and seasoning.

If you do not have buttermilk, then use whisked curd.

We can also make a hing or asafoetida seasoning for the tambuli.

Garlic – Finely crushed garlic pods can be used in seasoning along with mustard seeds.

Frequently asked questions

Can we add mango ginger to the skin?

If we clean the dirt off from skin completely, then add along with skin.

Can I make mango ginger without jaggery?

Adding jaggery balances the flavour of tambuli. However, if you like jaggery, it can be skipped.

Can this recipe be made dairyfree?

Yes it can be made dairyfree by adding coconut milk instead of buttermilk. However the traditional recipe calls for buttermilk.

Can we refrigerate the leftover?

Refrigerate the mango ginger coconut paste and buttermilk separately. Mix before serving.

Can we freeze this curry?

No we cannot freeze this tambuli, as the texture and taste changes after thawing.

Can dry coconut be used?

If you do not find fresh coconut then dry coconut, desiccated coconut can be used.

Can we make ghee seasoning?

We can make ghee seasoning instead of coconut oil.

Is this a glutenfree recipe?

Yes it is glutenfree recipe.

Can we completely skip coconut?

I would suggest using coconut as it gives a base and mild sweetness to tambuli.

Can we add curd?

Whisked or diluted smooth curd can be added in place of buttermilk.

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