Ingredients:
1 bunch of Garga Soppu (Tender one) / Trailing Eclipta / False Daisy / Bhringaraja / Kesharaja
3/4 cup grated Coconut
5 Black Pepper
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups Buttermilk
1.5 tsp Ghee
1/2 tsp Mustard seeds
Salt to taste
4 - 5 Curry leaves
1 - 2 broken Red Chillies
Recipe:
Wash the Garga leaves and keep it aside.
Chop the leaves into medium sized pieces. Put 1 tsp ghee, 1/4 tsp cumin seeds, black pepper in a thick bottomed vessel and heat. Once it turns golden in colour, add Garga leaves and fry them for about 4-5 mins in medium flame.
1 bunch of Garga Soppu (Tender one) / Trailing Eclipta / False Daisy / Bhringaraja / Kesharaja
3/4 cup grated Coconut
5 Black Pepper
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups Buttermilk
1.5 tsp Ghee
1/2 tsp Mustard seeds
Salt to taste
4 - 5 Curry leaves
1 - 2 broken Red Chillies
Recipe:
Chop the leaves into medium sized pieces. Put 1 tsp ghee, 1/4 tsp cumin seeds, black pepper in a thick bottomed vessel and heat. Once it turns golden in colour, add Garga leaves and fry them for about 4-5 mins in medium flame.
Grind grated coconut, fried Garga leaves 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, cumin seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.
Put mustard seeds, cumin seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.
