Rinse and wash the leaves with enough water and chop them. Heat a wok with oil, cumin, green chilly and chopped coriander leaves in it. Saute and roast everything together till the leaves shrink and cumin seeds turn their color a little. Switch it off once done.

Blend all the roasted ingredients and grated coconut together finely, adding buttermilk as required. Transfer the tambli in to a bowl. Add salt, remaining butter milk and some water. Mix well.

Heat a seasoning pan adding coconut oil, mustard seeds, black gram lentil and red chilly. As the mustard seeds pop up, transfer the seasoning to coriander leaves tambli. Comforting and healthy rice side dish is ready.

Use of fresh buttermilk is recommended. Do not use sour, tangy one.

As we do not cook the tambli, shelf life is limited. So best to cook and devour for a single meal.