Pepper Tambuli, is cooling for the body and facilitates digestion. Appropriate for all constitutions and considered a very satisfying dish for the evening meal. Those experiencing kapha imbalances such as coughing, running nose, etc., use this dish in moderation.

Pepper Tambuli

Preparation: 10 minutes

Serves: 2

Spoon measurements are always heaped unless otherwise stated.



1 cup/250g full-fat milk yogurt

1½ cups/375ml water

½ tsp salt

First voggarne 

1 tsp melted ghee

1 tsp cumin seeds

1 tsp whole black peppercorns

¼ cup/20g dried shredded coconut

½ cup/125ml warm water

Second voggarne

1 tsp ghee

½ tsp mustard seeds

½ tsp cumin seeds

⅛ tsp turmeric powder

6 fresh curry leaves


1.  Whisk the yogurt for 1 minute.  

2.  Add water, whisking until well combined. Add salt – set aside. 

First voggarane 

3.  In a small pan over medium heat, heat ghee, add cumin seeds and peppercorns, fry until the seeds are golden brown.

4.  Turn off the heat, add coconut and warm water – stir and pour into blender.

5.  Blend until smooth – approximately 1 minute. Combine with yogurt. Set aside.

Second voggarane

6.  Heat remaining ghee, add mustard seeds; when seeds start to pop, add cumin, curry leaves and turmeric powder – fry for 30 seconds, swish or stir to fry spices evenly.  Turn off the heat.

7.  Use some yogurt mixture to swish voggarane out of the pan.

8.  Pour into yogurt – mix well.



Midday or evening meal. Serve with 1 – 2 cups rice.

1. Measure out the spices for both voggaranes. Set aside

2. In medium bowl, add yogurt

3. Whisk 1 min

4. Add water

5. Whisk until combined, then add salt

6. Set aside


8. Add cumin

9. Add peppercorn

10. Fry until seeds are golden

11. Turn off heat, add coconut

12. Add water

13. Stir

14. Pour into blender

15. Blend

16. For 1 min

17. Pour into yogurt

18. Combine well

19. Set aside


21. Add mustard seeds; when seeds pop

22. Add cumin

23. Add curry leaves and turmeric

24. Fry 30 secs – stir to fry evenly

25. Add to yogurt

26. Mix well

27. Serve with 1 – 2 cups rice