PADWALAA BIYAANCHI TAAMBOLI (Snake Gourd Seeds And Coconut Curry From The NKGSB Cuisine Of Karwar)

Padwalaa Biyaanchi Taamboli is the Konkani name for the simple and cooling, no cook curry made using tender snake gourd seeds (Padwalaa Biyaa) and fresh coconut in combination with some buttermilk. It is a wonderful option when cooking a quick meal and especially in the summers when we need something simple and cooling!

Rice with coconut curries is the staple diet of the NKGSB community. You can find various vegetarian as well as fish curries in this cuisine. I have specifically mentioned fish curries rather than non vegetarian curries as traditionally in this community, fish was consumed on a large scale but meat and eggs weren’t ever a part of their diet.

Well, Taamboli is one such easy, quick and cooling curry which can be made with different items as the base. Like in this recipe just as I have used tender snake gourd seeds, similarly Bramhi leaves or dried gooseberries or Ridges of the ridge gourd or even the leaves of the Carom plant can be used to make Taamboli.

For some more such delicious dishes, do take a look at the following recipes too….

  1. Shiraalyaa Shiraanchi Taamboli
  2. Kairi Udid Methi
  3. Ambaadae Udid Methi
  4. Aambaadya Saasav
  5. Jeermeerya Kadi
  6. Teppala Kadi
  7. Ghotaa Aambat

Here’s the recipe for the nutritious, delicious and easy to prepare Padwalaa Biyaanchi Taamboli….

Prep Time : 30 min

Cooking Time : NA

Serves : 4

Cup Used :200 ml


  • 1/2 cup Tender Snake Gourd Seeds (Padwalaachya Kavlya Biyaa)
  • 1/8 cup Water
  • 1/2 cup Fresh Grated Coconut
  • 2 Green Chillies…. To be adjusted as per preference
  • 3/4 cup thick buttermilk (very slightly sour)
  • Salt To Taste

For The Tempering :

  • 2 tsp Pure Homemade Ghee
  • 3/4 tsp Cumin Seeds


  1. To make Padwalaali Biyaanchi Taamboli, first heat a small pan and add the ghee to it.
  2. When it heats up, add in the cumin seeds.
  3. As soon as they splutter, add the green chillies and the tender snake gourd seeds and saute.
  4. Add about 1/8th cup of water and cook the seeds fully and let cool.
  5. To a mixer grinder, add the cooked seeds alongwith the cooking water and green chillies, the coconut, and a little buttermilk if required, and grind it to a smooth paste.
  6. Transfer it to a serving bowl and add in the remaining buttermilk and salt to taste. The overall consistency of the Taamboli should be slightly thick.
  7. Give it a good stir and the Taamboli is ready.
  8. Serve this delicious and cooling Taamboli with some Steamed Rice and a traditional vegetable by the side!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

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