This dish is a popular street food in the Indian city of Kolkata. It is also known as onion tambli or onion piyava tambali. The red colour comes from the red chilies used to make it, and the green colour comes from fresh coriander leaves which are fried with the onions.
Onion chutney is a type of Indian chutney made with finely chopped onions and spices. It can be served as a dip or as a side dish. Read more in detail here: onion chutney.
Piyava thambali is a hot red coconut chutney with sweet and crisp spring onions. When served with a bowl of steaming hot congee or rice, this side dish is pure comfort food. A simple, delightful coconut chutney with the flavor and crunchiness of spring onions is just divine. One of those fast-to-prepare meals that takes just 10 minutes to prepare and serves as a quick supper.
In Konkani, piyav signifies onion, and tambali/tambli/thambali denotes watery chutney or sauce that hasn’t been cooked. Also, this is one of the tamblis that does not use buttermilk.
This chutney/tambali reminds me of times when I was ill, with a fever or cold, and sat with a bowl of steaming conjee and this chutney. 🙂 😉
This tambli may also be made using regular onions. It’s delicious even with regular onions in it. However, it is at its finest when spring onions are added. In Konkani, we call it jhalle piyav.
Jhalle Piyav (a North Karnataka sping onion variety)
These spring onions are a kind of onion native to North Canara, namely the areas of Honnavar, Kumta, and other parts of North Karnataka. Their sweetness and crispness are well-known. They’re not as powerful or pungent as other red onions, and they’re mild. They also do not grow to be particularly large.
Their sweetness and crispness are well-known. For that additional crunch and sweetness, these onions are utilized in a variety of recipes. However, the ideal way to eat them is raw, dipped in a spicy raw mango pickle, and served with a bowl of steaming hot congee. That’s the epitome of comfort food! We adore onions in salads and kosambris that don’t need cooking at home. And I love eating them raw for lunch or supper even more. Sambar rice tastes great with a mouthful of crispy, sweet onion and curd rice!
The primary feature of these onions is that those who cultivate them braid their dried leaves together. A bundle of these onions is plaited together and hung on a pole in a dry spot within your storage room. These onions will not deteriorate quickly and may be kept for up to a year in this manner.
These onions are available in two colors: white and red.
Jhalle piyav (white spring onions in Konkani):
Jhalle piyav (red spring onions):
And, by hanging them in a dry location, you may preserve these spring onions for many months to a year:
- a couple of medium-sized spring onions
- 3/4 cup coconut grated
- 1 tamarind, about the size of a walnut
- 4 red dried chili peppers
- season with salt to taste
- 1 tablespoon of vegetable oil
Time to prepare: 10 minutes
Method of Preparation:
1. In a tempering pan, heat the oil, then add the dried red chilies and cook for 2-3 minutes on medium heat. Fry till the fragrance of dried red chilies emerges. Remove the pan from the heat and put it aside to cool.
2. Once the chilies have cooled, blend them with shredded coconut, tamarind, and salt in a food processor until a smooth paste is formed, adding additional water as needed.
Because chutney is typically thick, add just enough water to make a smooth paste.
3. Place the crushed chutney in a mixing dish.
4. Toss the crushed chutney with finely chopped spring onions and combine well. Add additional onions to the tambali with rice if you want it to have a little more crunch. 5. Enjoy with a bowl of steaming hot rice or steaming hot conjee. They’re also delicious with curd rice.
Other tamblis include:
Leaves of the Tora Tora Tora Tora Tora Tora Tora Tor (Taikile Palle Tambali)
Tambli of banana flowers (Bondi Tambali)
Avale Chutney/Tambali (Gooseberry Chutney/Tambali)
Vali Tambali/Thambali (Malabar Spinach Tambli)
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