Kanchu Sattu Tambli

Ingredients:
2 pieces of preserved ripen raw Grapefruit / Kanchu Sattu
3/4 - 1 cup Grated Coconut
2 Red Chillies
1.5 - 2 cups Buttermilk / Majjige / Curd / Yogurt
Salt to taste
1/2 tsp Mustard Seeds
3 - 4 Garlic pods
2 - 3 Curry leaves
1 tsp Oil

Recipe:

Put 1/2 tsp oil and red chillies in a pan and fry them for about 1 min in medium flame.

Grind fried red chillies, preserved grapefruit and coconut in a mixer into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and bring it to boil. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)

Remove the outer cover of garlic pods and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.

Note: To preserve the grapefruits, wash and keep them aside.(Use ripen raw Grapefruits(Kanchu Huli).) Remove the water content from each grapefruit using a clean cotton cloth. Cut them into medium sized pieces and remove the seeds. Put the cut grapefruits and salt(Use around 1/2 cup of salt for 1.5 cups of Grapefruit pieces) in a porcelain or glass jar. Start using this after 15 days once they become soft. This can be preserved for 3-4 years.