5 - 6 dried Kokum Skins / Onagisida Punarpuli Sippe
1 tsp Cumin seeds(1/2 for grinding + 1/2 for seasoning)
4 - 5 Black Pepper
1 cup grated Coconut
1/4 -1/2 cup Curd / Buttermilk
1 - 2 Green Chillies
Large grape sized Jaggary
1/2 tsp Mustard seeds
4 - 5 Curry leaves
1 - 2 Red Chilly pieces
1 tsp Ghee / Oil
Recipe:
Grind grated coconut, dried kokum skins, green chillies, black peppers, 1/2 tsp cumin seeds into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add jaggary and grind them together for about 1 min.
Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) 1/2 cup of milk can be added if the tambli is too sour. Put mustard seeds, red chilly pieces and oil in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.
Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) 1/2 cup of milk can be added if the tambli is too sour. Put mustard seeds, red chilly pieces and oil in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.
1 comment:
this is very delicious and new to me we used to add this in fish curry like the taste.. nice recipe
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