20 - 25 strands of Curry leaves / Karibevu
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:
Put 1 tsp ghee in a thick bottomed vessel. Add curry leaves and fry them for about 3-4 mins in medium flame.
Grind grated coconut, fried curry 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.
5 comments:
very delicious and lovely recipe.It is just like our mor kuzhambu.
I've tasted this once. loved it.. nice post :)
Thank you for the lovely veriety Tamblis, i made tambli with your curry leaf recipe. Added methya, jeera seeds too, skipped rather forgot to add coconut, still tasted so good.. Thank you
shoba
Hi Veni
Just looking for something to cool down at 40 degree temperature. And trying your Tambli today..
Thank you. I keep referring to your blog for haveeka Adige.
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