Byadagi Red Chili Tambuli
Byadagi chilies, native to Karnataka, are famous for their deep red color, mild heat, and rich aroma. Unlike spicier varieties, these chilies bring flavor and vibrancy without overwhelming the dish.
Tambuli (or tambli) is a traditional Karnataka recipe—light, cooling, and usually made with yogurt and coconut. It is considered a soothing food in Ayurveda, known to calm the digestive system, reduce body heat, and support digestion.
This Byadagi Red Chili Tambuli combines the earthy fragrance of chilies, the freshness of coconut, and the probiotic goodness of yogurt. Traditionally, it’s made with dairy curd, but you can easily make it vegan by using non-dairy yogurt such as coconut, cashew, or almond yogurt. Either way, it pairs wonderfully with hot rice, making for a simple, nourishing, and balanced meal.
I have used peanut curd / yogurt , Recipe  is  PEANUT CURD

Ingredients:

• 3 dried red Byadagi chilies
• ½ to 1 cup curd (or non-dairy yogurt for vegan version)
• ¾ tsp jeera (cumin seeds)
• Few curry leaves
• ¾ tsp rock salt (or salt to taste)
• ½ cup fresh grated coconut
• Around ¾ cup water (or as needed)

For seasoning:

• 1 tsp oil or ghee (use oil for vegan, ghee for traditional flavor)
• ½ tsp mustard seeds
• ½ tsp jeera (cumin seeds)

Method:

Prepare the base:

1. Grind dried red chilies, cumin seeds, curry leaves, salt, and grated coconut without adding water.
2. Once blended, add yogurt (curd or non-dairy yogurt) and grind again to a smooth paste.

Adjust consistency:

1. Transfer the mixture to a bowl.
2. Add water gradually to make it thin and drinkable. Mix well.

Seasoning:

1. Heat oil or ghee in a small pan (ladle).
2. Add mustard seeds; once they pop, add cumin seeds.
3. Turn off the heat and pour this tempering over the tambuli.

Serve:

1. Mix well and serve with hot rice.