Ingredients :-
1 cup medium thick buttermilk
Salt as needed
¼ tsp turmeric powder
1 tsp coconut oil
½ tsp mustard seeds
½ tsp cumin seeds
4-5 curd chili | mor milagai
2 pinches asafoetida
To roast and grind
1 tsp oil
10 karpooravalli leaves
1 tsp cumin seeds
1 tsp black pepper
1 green chili optional
1 tbsp coconut
Method:-
In a pan add 1 tsp of coconut oil and add the cumin seeds, pepper and green chili.
Wash and add the karpooravalli leaves.
Saute till the leaves shrink a little bit.
Switch off the flame and transfer this to a mixie jar.
Add 1 tbsp of coconut to this.
Grind this into a smooth paste.
Take 1 cup of medium thick butter milk in a bowl.
I took ½ cup of thick curd, churned it and add ¾ cup of water.
Add salt and turmeric powder.
Add the ground paste to this.
Mix well.
In a pan add the coconut oil and add the mustard seeds, cumin seeds and mor milagai.
Once the mustard splutters switch off the flame.
Add this tempering to the Tambuli.
Notes:-
1. Adjust the pepper quantity as per your spice levels.
2. You can replace karpooravalli leaves with spinach leaves, curry leaves, beetroot or beetroot leaves, Brahmi leaves, and even onions too.
3. Tambuli pairs well with hot rice.
