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Saturday, April 22, 2017

Nelabasale(Waterleaf) Tambli

1/2 bunch of Waterleaf / Nela Basale / Talinum Fruticosum
3/4 - 1 cup grated Coconut
2 - 3 Black Peppers / Kaalu Menasu
1/4 tsp Cumin seeds
1 Green Chilly
1.5 - 2 cups Buttermilk / Majjige
Salt to taste
1/2 tsp Mustard seeds
10-12 Fenugreek seeds
1-2 broken Red Chillies
4 - 5 Curry leaves
1.5 - 2 tsp Ghee

Wash the waterleaf leaves and keep them aside.

Chop the leaves into small pieces as shown in the picture below. Cut the green chilly into two halves.

Put 1-1.5 tsp ghee in a thick bottomed vessel and heat. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add chopped leaves and fry them for about 5-6 mins in medium flame.

Grind grated coconut, fried waterleaf 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, fenugreek seeds, broken red chillies and 1/2 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.

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