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Saturday, May 22, 2010

Pudina Soppu (Mint Leavs) Tambli

4 - 5 strands of Mint leaves / Pudina soppu
1/2 - 3/4 cup Grated Coconut
4 - 5 Black Peppers / Karimenasu
1/4 tsp Cumin seeds
1 Green Chilly
1/2 - 3/4 cup Buttermilk / Majjige
Pinch of Jaggary
Salt to taste
1/2 tsp Mustard Seeds
1 - 2 pieces of Red Chilly
3 - 4 Curry leaves
1.5 tsp Ghee

Separate the mint leaves, wash them properly and keep them aside.

Put 1 tsp ghee in a thick bottomed vessel. Add cumin seeds, black peppers, green chilly and fry them for about 1 min in medium flame. Add mint leaves and fry them for about 4-5 mins in medium flame.

Grind grated coconut, fried mint 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, 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.

1 comment:

Chitra said...

new to me..looks good.. will try sometime..