Guest Postal Service Series: Piyava Tambali ( A Spicy, Tangy Kokosnoot Based Sauce Alongside Onions Inwards It) Yesteryear Ashwini Kamath
Last calendar week nosotros all enjoyed seasoned blogger Radha Natarajan's amazing one-pot quick sambar! This calendar week nosotros cause got roughly other rattling uncomplicated too humble recipe that is absolutely delicious! Piyava Tambali ( a spicy, tangy kokosnoot based sauce amongst onions inwards it). This is a traditional Konkani side-dish that has been brought to us yesteryear a young, dynamic, enthusiastic too relatively novel blogger, Ashwini Kamath.
Ashwini is a woman raise of 2 children too a home-maker. She loves cooking dishes that are simple, easy, quick too healthy! Now y'all meet why I invited her over! She started her spider web log "Cook amongst Ashu" i yr dorsum so that the tardily too quick recipes from her kitchen reaches people who desire to savor authentic too traditional Konkani food.
Do catch Ashwini's blog & Facebook page "Cook amongst Ashu" inwards which she has shared non alone lots of tardily too quick recipes for veg too non veg dishes but every bit good tips too data virtually food.
I am rattling much thankful to Suchitra for believing inwards me,and giving me an chance to write a invitee post inwards her spider web log ...'Su's Healthy living'...
Suchitra wanted a salubrious ,easy too quick recipe...so hither I am amongst a pop too traditional recipe of every konkani home known every bit 'Piyava Tambali '......This Tambali is commonly prepared during rainy flavor or when at that topographic point are no veggies left inwards the refrigerator too at that topographic point is nil left inwards the kitchen pantry every bit this recipe is prepared using alone iv ingredients: coconut,raw onions,red chilles too Tamrind.....
It is i of the easiest too quickest side dishes which tin dismiss live on prepared for rice instead of sambar or Rasam....
This is a perfect combo to boiled rice or steam rice amongst papads or fryyums (vodi /sandige) ... But the shelf life of this recipe is less every bit the dish is non cooked so refrigerate this i time it is done....I tin dismiss tell that this is i of the best recipes for cooking without burn downwardly ..
SERVINGS: 2-3
INGREDIENTS
•1 loving cup fresh kokosnoot grated
•6 fried cherry-red byadagi chillies
•a minor slice tamrind
•Salt to taste
•1tbsp kokosnoot stone oil to drizzle (optional )
•1chopped raw onion
•6 fried cherry-red byadagi chillies
•a minor slice tamrind
•Salt to taste
•1tbsp kokosnoot stone oil to drizzle (optional )
•1chopped raw onion
METHOD
▪In a mixi jounce add kokosnoot ,red chillies too tamrind too grind to polish chutney consistency using footling water
▪Add tabular array salt too simply whisk i time to combine
▪Remove this to a container add together H2O every bit required (don't add together much water,let the dry reason masala live on slightly thick glue )
▪Add raw onions too give a skillful mix
▪Drizzle kokosnoot stone oil on it piece serving
▪Add tabular array salt too simply whisk i time to combine
▪Remove this to a container add together H2O every bit required (don't add together much water,let the dry reason masala live on slightly thick glue )
▪Add raw onions too give a skillful mix
▪Drizzle kokosnoot stone oil on it piece serving
NOTE
* mix onions at the fourth dimension of serving
*adding stone oil is a traditional method but this tin dismiss live on omitted .
* mix onions at the fourth dimension of serving
*adding stone oil is a traditional method but this tin dismiss live on omitted .
I am bringing this simple, all the same delicious dish of Ashwini's to all my friends at Throwback Thursday#38, Fiesta Friday#119 and Saucy Saturdays#45! Angie's co-hosts this calendar week are Ahila @ H5N1 Taste of Sri Lankan Cuisine too Diann @ Of Goats too Greens.
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