Ridge Gourd Tambli Recipe (Spicy Ridge Gourd in Coconut Curry)
Ridge Gourd Tambli combines the traditional preparation of tambli, a cold curry made with curd (or buttermilk) with ground spices and coconut, with the humble ridge gourd. Many mistake this to be a tasteless, fibrous vegetable, but it has innumerable health benefits. By combining it with a cold curry, best had with hot rice and a dollop of ghee, it makes a comforting and wholesome main component of any South Indian meal. Serve the Ridge Gourd Tambli along with hot steamed rice for lunch or a quick weeknight dinner.
Did you know: Ridge gourd has many nutritional benefits as it is loaded with fibers, vitamins, and minerals. From an Ayurvedic point of view, ridge gourd increases vata and kapha, but it cools down and pacifies the dosha pitta in the body. Known to be an effective blood purifier, it boosts liver health too. Also very low in saturated fat and cholesterol, it is an ideal vegetable to include in a diet for those who are looking for weight loss.
If you like this recipe, you can also try other recipes such as
- 1 Ridge Gourd (Turai/ Peerkangai) , peeled and chopped into small pieces (check notes at the end)
- 1-1/2 teaspoons Mustard seeds
- 1 sprig Curry leaves
- 4 Green Chillies , slit
- 1/2 cup Fresh coconut , grated
- Asafoetida (hing) , a pinch
- 1 cup Curd (Dahi / Yogurt) , (preferably a day old and slightly sour)
- Salt , as required
- Water , as needed
How to make Ridge Gourd Tambli Recipe (Spicy Ridge Gourd in Coconut Curry)
To begin making the Ridge Gourd Tambli, first lightly peel the ridge gourd, slice it into discs and chop each disc into 3-4 pieces. Set this aside.
In a wide pan, warm a teaspoon of ghee. Add in the mustard seeds and curry leaves to it and allow them to sputter.
Next, add in the chopped ridge gourd, and toss the pieces around on a low heat, until they are slightly softened. Sprinkle a little salt to taste and cook further. This will make the ridge gourd release a little water. Cover and cook on a low flame for 3-4 minutes until the ridge gourd is completely cooked.
Once cooked through, you should be left with mushy, cooked vegetable. Set this aside to cool, while you prepare the coconut curry for the tambli.
In a bowl, add the sour yogurt, a dash of water and whisk till smooth and no lumps remain. Add the coconut to the smallest mixer jar, and top with 2-3 tablespoons of the whisked yogurt.
In a tadka pan, warm a teaspoon of ghee, drop the slit green chillies and asafoetida into it. Saute till the chillies are bruised and fragrant. Add them over the coconut in the mixie. Grind the whole mixture to a smooth paste, adding little water if required.
Add the ground coconut mixture to the whisked curd and mix it all together. Lastly, add the ground to the cooked ridge gourd, adjust salt if required and stir well.
Serve the Ridge Gourd Tambli along with hot steamed rice for lunch or a quick weeknight dinner.
Revati Upadhya is a writer, avid blogger, die-hard lover of everything food, amateur photographer and self-taught home cook all wrapped in one. With over 7 years of experience in copywriting and marketing communication, Revati chose to distance herself from the corporate life to focus writing and other interests, closer to her heart. Her work has been published in print and on the web, including publications like burrp.com, Conde Nast Traveller, Goa Streets, Mint Lounge, and Huffington Post India. She is the voice behind Haathi Time, a personal blog that chronicles her life in Goa; and Hungry and Excited, her space for food-writing and selling homemade cake.