Pachadis & Tamblis
Curd based recipes/pachadis
India is a country with diverse cuisine, from rustic to elegant, rich to simple, spicy to mild and sweet. One can travel all over the country, from North to South and East to West and come across plethora of flavors that are so very different and yet have certain similarities.
Today`s focus in on Konkan coastal cuisine, food of west coast of India. The konkan fare boasts of fresh and spicy cuisine. Coconut is widely used in most of its dishes. Vast varieties of red chillies are found and make their way into dishes and gives them their distinctive red hue and spice.
…..and some lip smacking Amla Tambli / Pachadi
The tart, jade green edible fruit
can either be loved or simply hated! One needs to acquire its taste. There are of course more reasons for it to be accepted than detested! To start with, what exactly is amla
or the Indian gooseberry
? It is an edible fruit of a small to medium size tree, botanical name – Emblica offinalis
. Its flowers are greenish yellow. The fruit is light greenish yellow, almost spherical, smooth and hard in its appearance.It is quite tart to taste. Hence it is quite common in India to steep the amla in salt water and turmeric to make them less tart or simply more palatable! For the benefits from eating amla is so vast that they simply cannot be given up just because they are slightly sour to taste..
Fresh Indian gooseberry made into a Pachadi/ tambli..
Another one of those Udipi special healthy recipes, this time its thamblis. This version is apt for the summer season as coriander seeds are believed to have a cooling effect on the body. Coriander, though often used in curries, may not provide its full benefits when cooked thoroughly along with other spices.