Coconut Thambuli Recipe | Dairy Free Buttermilk Thambli | Dairy Alternative

Vegan Thambuli Recipe

Try Coconut Thambuli on your guests and surprise them with the fact that it has no milk product in it.

If you are Indian, depending on which part of the country you are from, you will most likely have either curd or buttermilk with every meal! It is an inevitable part of a meal that goes towards making it wholesome. Only the few who do not like milk or curds would not want to have a cup of buttermilk during meals. This Coconut Tambuli is a beautiful alternative to this well-liked dairy product. Try it on your guests and surprise them with the fact that it has no milk product in it. Serve it with this delicious Millet Pongal.

Whole Food Plant Based Coconut Thambuli Recipe

Course: Dairy Alternative, Snack, or Side Dish for Course 3 (Grain Dishes) at Lunch or Dinner Meals
Cuisine: Indian Recipe
Prep Time: 20 minutes
Servings: 2 Glasses

INGREDIENTS

1/4 cup Fresh Coconut grated or chopped
1/4 Green Chili
1/2 Gooseberry / Nellikkai / Amla
Juice of 1 Lemon
2 tsp Miso Paste
1 pinch Asafoetida / Perunkaayam / Hing
1 tbsp Coriander leaves chopped
Water as required

INSTRUCTIONS

1. Chop amla into pieces and remove amla seed pod.
2. Cut or grate fresh coconut and grind along with amla pieces, lemon juice, miso paste, and hing into a smooth paste. Add 1 3/4 cups of water and dilute.
3. Chop green chili and coriander leaves and mix in. Stir well and serve fresh!

Plant Based Chef Pro Tips for the Best Coconut Thambulli Recipe

1. Coconut Thambuli is a Dairy Alternative for buttermilk. Serve towards the end of meals, with rice or without, or just as a snack on a hot afternoon!

Nutrition Science Highlights for WFPB Coconut Thambli Recipe

1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!