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In Sri Lanka, Hodi Tambuma (or Thambun Hodi) is a traditional clear soup often referred to as the island's version of "Rasam". While it is a staple home remedy for ailments like colds and indigestion, it is also prepared by coastal and lake-dwelling fishermen as a light, nourishing broth to accompany fresh seafood.
Key Characteristics
Flavor Profile: It is distinctively sour and peppery.
Fisherman's Variation: In coastal regions like Jaffna, a more robust seafood-based soup called Odiyal Kool is the iconic "fisherman's soup," featuring crabs, fish, and prawns thickened with palmyra root flour.
Purpose: Traditionally served to boost appetite or as a "fire" broth to balance the richness of fried fish or heavy rice meals

Core Ingredients
A classic Hodi Tambuma typically includes:
Aromatics: Red onions, garlic, ginger, and green chilies.
Spices: Black peppercorns (the primary heat source), cumin seeds, coriander seeds, and turmeric.
Souring Agents: Tamarind pulp or Garcinia Cambogia (Goraka).
Herbs: Fresh curry leaves and sometimes a sprig of drumstick (Murunga) leaves for added nutrition

Traditional Preparation
Crush Spices: Black pepper, cumin, and coriander are coarsely ground to release oils.
Boil: All ingredients, including sliced onions and tamarind, are added to water and brought to a rolling boil until the liquid reduces slightly and becomes aromatic.
Finish: It is rarely tempered with oil (unlike Indian Rasam), keeping it a healthy, fat-free clear broth.
For a more immersive experience, you can join Village Fishing and Cooking Tours in Hiriwadunna or Tissamaharama to see how fishermen prepare these soups over open fires using their daily catch.
Are you looking for a step-by-step recipe to make Hodi Tambuma at home, or are you interested in the heavier Jaffna Kool seafood stew?

Back ground music credit to You tube audio library
Thank you

Damith Dias ‪@wishwatiyubaya‬
071 211 855 9 ( WhatsApp )