Onion thambuli is a popular GSB dish.It is most commonly served with the fish thali with the combination of fried fish.Amma used to prepared this often especially during Diwali season with the fish thali dinner which would be after the oil bath…Traditionally this tastes even better if ground in a manual grinder which used to be followed at Amma’s house until recently….This gravy is very easy to prepare but cannot be kept for a long time since there is no heating process involved in the preparation, though can be refrigerated for a day,but tastes good when fresh or just done.Normally this gravy is kept little bland.We,Konkani’s consume lot of coconut in our daily food,be it in breakfast,lunch or dinner.Even if the dish doesn’t ask for coconut as the main ingredient, atleast garnish is seen,but now due to people turning health conscious the consumption of coconut has reduced to a smaller
great extent.Now lets note the recipe.
Ingredients to be ground:
Roasted short red chillies-2
Tamarind-half the marble size
Ginger-1 tsp,chopped finely
Coconut oil-1 tsp
- Grind all the ingredients mentioned under ingredients to be ground to a very smooth paste.
- Transfer the ground masala into a bowl,add masala water,salt to taste and adjust the gravy.
- Keep the gravy normal thin,add chopped onions,green chilly and ginger,coconut oil and mix it.
- Serve it with fish thali.