Thambum hodi (තැම්බුම් හොදි), also spelt thambun hodi, is the Sri Lankan version of rasam: a thin, sour and peppery broth made by crushing garlic, ginger, coriander seeds, cumin and black pepper and simmering them in tamarind water. In Tamil the same kind of tamarind broth is called puli aanam, and many Sri Lankan cooks simply call it rasam.
Unlike kiri hodi, it contains no coconut milk, so it is light and clear rather than creamy. It is eaten as a side dish with rice and curry, usually spooned over the rice, and some people like to drink a cup of it warm on its own. It is one of the simpler dishes in the Sri Lankan kitchen and takes about 15 minutes of cooking once the tamarind has soaked.
How to make thambum hodi
- Serves 4
- Prep: 15 minutes (+ 15 minutes soaking the tamarind)
- Cook: 15 minutes
- Difficulty: Easy
Ingredients
- 30 g seedless tamarind (a walnut-sized piece), or 2 tbsp tamarind paste
- 125 ml warm water, for soaking the tamarind
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 6 garlic cloves, peeled
- 2.5 cm piece ginger, peeled and sliced
- 1 dried red chilli, broken into pieces
- 1 small red onion, sliced
- 1 sprig curry leaves
- 1 medium tomato, chopped (optional)
- 750 ml water
- 1 tsp salt, or to taste
Method
- Soak the tamarind. Soak the tamarind in the warm water for about 15 minutes, squeeze it with your fingers to loosen the pulp, then strain and keep the liquid. If using paste, simply stir it into the warm water.
- Crush the spices. Pound the coriander seeds, cumin and peppercorns in a mortar and pestle until coarsely crushed. Add the garlic, ginger and dried chilli and pound again to a rough paste.
- Add the onion and curry leaves. Add the onion and curry leaves to the mortar and bruise them lightly, just enough to release their juices.
- Combine. Tip the crushed mixture into a saucepan with the tamarind water, the tomato (if using) and the 750 ml water.
- Simmer. Bring to the boil over a medium-high heat, then lower the heat and simmer uncovered for 10 to 15 minutes, until the broth smells strongly of pepper and garlic and the onion is soft.
- Season. Add the salt, taste, and adjust the sourness with a little more tamarind water or the heat with more crushed pepper.
- Serve. Strain the broth if you prefer it clear, or leave the crushed spices in, as many home cooks do. Serve hot or warm.
What gives thambum hodi its flavour?
Three things define it: the sourness of tamarind, the heat of Ceylon black pepper, and the fragrance of crushed garlic, ginger and curry leaves. Coriander and cumin seeds give it body. Because the spices are crushed rather than finely ground, the broth tastes fresh and sharp, and a little coarse sediment in the bowl is normal.
Is it the same as Indian rasam?
It belongs to the same family, and the names are used interchangeably in Sri Lanka. Recipes vary from kitchen to kitchen rather than falling neatly into national styles. The version in the card is the simple home method, in which the crushed spices are boiled straight in tamarind water. Other Sri Lankan recipes add a small handful of red lentils (masoor dhal) cooked in the water for more body, or finish the broth with mustard seeds sizzled in a spoonful of hot oil. A chopped tomato is a common addition and makes the broth a little rounder.
How do you serve it?
The usual way is with rice and a mild curry such as dhal curry, with the broth poured over the rice or served in a small bowl alongside. Crushed fried papadums scattered on top are a popular touch. A little lunu dehi (salt-pickled lime) or a plain vegetable curry completes a light meal. Some people also sip it warm from a cup.
Tips for a good thambum hodi
- Crush the spices just before cooking; pre-ground powder gives a duller, muddier broth.
- Taste the tamarind water before adding it all. Tamarind varies a great deal in sourness, so add it gradually.
- Do not boil it for a long time. A short simmer keeps the pepper and garlic lively.
- For a milder broth, halve the peppercorns and leave out the dried chilli.
How do you store it?
Thambum hodi keeps, covered, in the fridge for up to 2 days. Reheat it just to a simmer before serving. You can also crush the dry spices a day ahead and keep them in a closed jar, then add the fresh garlic, ginger and onion when you cook.
