Mavina Shunti / Manga Inji Thambuli - A Curd based relish using Mango Ginger

MAVINA SHUNTI /MANGA INJI THAMBULI

Pickles are an integral part of an Indian meal. While most of the pickles are meant for long term use, instant pickles using the seasonal produce adds novelty to the meal. One of the pickles enjoyed during the season is Mango ginger/Mavina Shunti/Manga Inji pickled in lime juice. This time I used a portion of the Mango ginger to make a curd based relish popularly known as Thambuli in the Malnad region of Karnataka. Mango ginger has many health benefits similar to ginger and fresh turmeric. You can imbibe the medicinal properties by consuming the dishes where in the rhizomes are used raw. Thambuli is a 'no cooking' dish where all the raw ingredients are combined together.

INGREDIENTS

Peeled and sliced Mavina Shunti/Manga Inji/Mango Ginger - 1/2 cup

Grated coconut - 1/2 cup

Green chilly - 1 (Chopped)

Salt - 1/4 tsp

Sour curds - 2 cups

Mustard seeds - 1 pinch

Cumin seeds - 1 pinch

Sesame oil - 1/2 tsp

METHOD

1. Grind the sliced Mavina Shunti /Manga Inji, grated coconut, chopped green chilly and salt into a coarse mixture. (It can also be ground into a smooth paste by adding little water)

2. Mix the ground mixture and the sour curds together.

3. Heat the oil and splutter mustard seeds and cumin seeds and pour the seasoning on the Thambuli.

Relish the Mavina Shunti Thambuli with hot rice at the beginning of a meal so that it activates your digestive system and triggers your appetite. Enjoy the mango flavour as it explodes in your mouth while you bite the crunchy shreds of Mavina Shunti in the lip smacking Thambuli.