Thumbuli - Revision history

->Crashed greek: Crashed greek moved page Thumbuli to Thambuli over redirect: WP:COMMONNAME

2022-01-05T04:21:15Z

Crashed greek moved page Thumbuli to Thambuli over redirect: WP:COMMONNAME

← Older revision		Revision as of 09:51, 5 January 2022
Line 1:		Line 1:
	~~{{Use dmy dates\|date=August 2019}}~~		#REDIRECT [[Thambuli]]
	~~'''Thambuli''' is a type of~~ [[~~Raita]~~] ~~eaten in the [[India~~]]n state of [[Karnataka]]. Thambuli, being a curd based cuisine, is consumed with rice. Tambuli is derived from Kannada word {{lang\|kn-Latn\|thampu}}. (ತಂಪು+ಹುಳಿ ---->ತಂಬುಳಿ). Thampu meaning cool/cold. So thambuli is a cooling food. It is made mostly from many greens and carrot, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw, (as they are) without any cooking.

	~~Thambuli/Tambli/Tambuli is a form of~~ {{~~lang~~\|kn-Latn\|raita}}. There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like {{lang\|kn-Latn\|Basale soppu, kaki kudi soppu, doddapatre soppu}} (all of them grown in all over Karnataka).		{{Redirect category shell\|
			{{R from move}}
	Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for the same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy. Fundamentally, thambuli/tambli has a few simple whole spices, roasted and ground with seasonal vegetables or herbs (some with coconut) added to buttermilk/curds. Tambuli is another authentic Karnataka recipe.		}}

	~~[[Category:Karnataka cuisine]]~~
	~~[[Category:Sauces]]~~


	{{~~india-food-stub~~}}
	~~{{en-Wikipedia~~}}

CleanupBot: /* top */clean up, add source tag

2021-06-01T22:03:28Z

top: clean up, add source tag

← Older revision		Revision as of 03:33, 2 June 2021
Line 11:		Line 11:

	{{india-food-stub}}		{{india-food-stub}}
			{{en-Wikipedia}}

>Graeme Bartlett: lang mark

2021-02-08T05:06:29Z

lang mark

New page

{{Use dmy dates|date=August 2019}}
'''Thambuli''' is a type of [[Raita]] eaten in the [[India]]n state of [[Karnataka]]. Thambuli, being a curd based cuisine, is consumed with rice. Tambuli is derived from Kannada word {{lang|kn-Latn|thampu}}. (ತಂಪು+ಹುಳಿ ---->ತಂಬುಳಿ). Thampu meaning cool/cold. So thambuli is a cooling food. It is made mostly from many greens and carrot, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw, (as they are) without any cooking.

Thambuli/Tambli/Tambuli is a form of {{lang|kn-Latn|raita}}. There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like {{lang|kn-Latn|Basale soppu, kaki kudi soppu, doddapatre soppu}} (all of them grown in all over Karnataka).

Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for the same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy. Fundamentally, thambuli/tambli has a few simple whole spices, roasted and ground with seasonal vegetables or herbs (some with coconut) added to buttermilk/curds. Tambuli is another authentic Karnataka recipe.

[[Category:Karnataka cuisine]]
[[Category:Sauces]]

{{india-food-stub}}