By Akshara
June 15, 2026
Tambuli (Tambli) is a soothing, ancient South Indian herbal remedy and side dish designed to instantly pacify body heat and support digestive wellness. This innovative variation swaps traditional greens for dried hibiscus petals (jaswand), harnessing their rich supply of cellular antioxidants and deep magenta hue. Ground smoothly with fresh grated coconut, warm cumin, and peppercorns, and folded into probiotic-rich buttermilk, it delivers a uniquely tangy, cooling, and comforting palate experience.
2 tbsp dried organic hibiscus petals  1/2 cup fresh grated coconut  1/2 tsp cumin seeds  4-5 black peppercorns  1 cup fresh plain curd (whisked with 1/2 cup water to make thin buttermilk)  1 tsp ghee  For tempering: 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, a sprig of curry leaves, and a pinch of asafoetida (hing)
Heat a tiny drop of ghee in a small pan to roast the cumin seeds, black peppercorns, and dried hibiscus petals for 1 to 2 minutes on low heat until fragrant, ensuring the petals do not scorch.
Transfer the warm roasted ingredients into a small grinder along with the fresh grated coconut and a tiny splash of water, blending into a perfectly smooth, thick pink paste.
Whisk the plain curd and water together in a bowl until smooth, then fold the ground hibiscus-coconut paste directly into it, mixing thoroughly until it turns a beautiful pastel pink.
Heat the remaining ghee in your tempering pan to crackle the mustard seeds, cumin seeds, curry leaves, and hing, then pour this hot, aromatic oil over the tambuli and serve cool.