Ingredients:
1/2 bunch of tender Drumstick leaves / Ele Nugge Soppu
3/4 - 1 cup grated Coconut
1/2 tsp Cumin seeds (1/4 tsp for Grinding + 1/4 tsp for Seasoning)
1 Green Chilly
2 cups Buttermilk / Majjige
Salt to taste
1 tsp Mustard Seeds
1/4 tsp Fenugreek seeds
4 - 5 Curry leaves
2 broken Red Chillies
2 tsp Ghee
Recipe:
Remove the drumstick leaves from its stem, wash them and keep them aside. Cut the green chilly into two pieces.
Put 1 tsp ghee in a thick bottomed vessel and heat. Add 1/4 tsp cumin seeds, green chilly and fry them for few seconds. Add drumstick leaves and fry them for about 4-5 mins in medium flame.
Grind grated coconut, fried drumstick leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt, water if required 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, 1/4 tsp of cumin seeds, fenugreek seeds, broken red chillies and 1 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. Mix well before serving. It goes well with rice.
1/2 bunch of tender Drumstick leaves / Ele Nugge Soppu
3/4 - 1 cup grated Coconut
1/2 tsp Cumin seeds (1/4 tsp for Grinding + 1/4 tsp for Seasoning)
1 Green Chilly
2 cups Buttermilk / Majjige
Salt to taste
1 tsp Mustard Seeds
1/4 tsp Fenugreek seeds
4 - 5 Curry leaves
2 broken Red Chillies
2 tsp Ghee
Recipe:
Remove the drumstick leaves from its stem, wash them and keep them aside. Cut the green chilly into two pieces.
Put 1 tsp ghee in a thick bottomed vessel and heat. Add 1/4 tsp cumin seeds, green chilly and fry them for few seconds. Add drumstick leaves and fry them for about 4-5 mins in medium flame.
Grind grated coconut, fried drumstick leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt, water if required 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, 1/4 tsp of cumin seeds, fenugreek seeds, broken red chillies and 1 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. Mix well before serving. It goes well with rice.
