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Saturday, March 7, 2015

Kodi Tambli

Ingredients:
2 - 3 tender Guava leaves / Perale Chiguru
2 - 3 tender Bael leaves / Bilvapatre Chiguru
2 - 3 tender Emilia Sonchifolia(Botanical Name) / Ili Kivi Soppu
1 - 2 tender Cashew leaves / Gerubeeja Marada Chiguru
1 - 2 tender Mango leaves / Maavina Marada Chiguru
1 - 2 tender wild Ixora leaves / Kaadu Kepule Chiguru
1 bunch of wild Ixora Flower / Kaadu Kepule Hu
5 - 6 tender Melastoma Affine / Nekkarika Chiguru
6 - 8 tender Melastoma / Nela Nekkarika Chiguru
2 - 3 tender Kokum leaves / Punarpuli Chiguru
1 - 2 Java Plum / Kuntala Chiguru
2 - 3 tender Enjira leaves / Enjira Chiguru
5 - 6 tender Chera leaves / Chera
1 - 2 Red Chillies
1 cup grated Coconut
1 cup fresh Buttermilk
Salt to taste
2 broken Red Chillies
3 - 4 flakes of Garlic
4 - 5 Curry leaves
1 tsp Mustard seeds
2 tsp Oil

Recipe:
Wash all the above tender leaves, ixora flower and keep them aside.
 

Put this in a vessel/pressure cooker, add red chillies, sprinkle little amount of water and cook.

Grind grated coconut, cooked ingredients 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, required amount of water to the same vessel, mix and bring it to boil.(If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Remove 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 colour. Add mustard seeds, broken red chillies and fry. As soon as it starts spluttering, add curry leaves and then add it to Tambli. It goes well with rice.

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