1.5 - 2 cups Ili Kivi Soppu / Emilia Sonchifolia(Botanical Name)
1 Green Chilly
1 cup grated Coconut
3/4 - 1 cup Buttermilk
Salt to taste
2 broken Red Chillies
4-5 Curry leaves
1 tsp Mustard seeds
1.5 tsp Ghee
Recipe:
Separate the ili kivi leaves, wash them properly and keep them aside.
Put 1 tsp ghee in a thick bottomed vessel. Add ili kivi leaves and fry them for about 3-4 mins in medium flame.
Grind grated coconut, fried ili kivi leaves, green chilly 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 mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) Put mustard seeds, red chilly pieces and 1/2 tsp ghee 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.) Put mustard seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.
