1/4 bunch of Coriander leaves / Kottambari Soppu
1 cup Grated Coconut
2 Green Chillies
1 - 1.5 cups Yogurt / Buttermilk
Salt to taste
1/2 tsp Mustard Seeds
1/2 tsp Cumin seeds
1/2 Red Chilly
2-3 Curry leaves
1 tsp Oil
Recipe:Clean and wash the coriander leaves.
Grind grated coconut, coriander leaves, green chillies 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.)
Add mustard seeds, cumin seeds, red chilly and oil 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.