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Curry Leaves Tambli | Karibevina Tambli | Besappu Tambli Recipe

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Author: Sumana

Ingredients

  • Curry leaves- 6 to 8 big strands
  • Cumin seeds- 3/4 tsp
  • Green chilly- 1 no.
  • Grated coconut- 2 fistful
  • Salt- 1/2 tsp
  • Buttermilk/Whisked yoghurt- 1/2 cup
  • Coconut oil- 1 tsp

Seasoning Ingredients

  • Coconut oil- 1 tsp
  • Mustard seeds- 1/2 tsp
  • Split black gram lentil- 1/2 tsp
  • Broken red chilly- 1 no.
  • Curry leaves- few

Instructions

Method

  • Heat a wok adding oil, cumin seeds and curry leaves. Roast curry leaves along with cumin seeds till they turn crisp.
  • Transfer roasted ingredients in to a mixer, also include green chilly, salt and grated coconut with it. Finely grind them adding little water.
  • Shift the ground paste in to a bowl. Add buttermilk to it and mix well.
  • Heat a seasoning pan adding all the items under "seasoning ingredients" list in the order mentioned. When mustard seeds start spluttering add the seasoning to curry leaves tambli.
  • Cool, cool curry leaves tambli is ready. Serve it as side dish with rice and enjoy the goodness.

Note

  • You can substitute green chilly by pepper corns which gives it's own unique flavor. Make sure you roast them along with curry leaves and cumin.
  • Adjust consistency of tambli adding water or buttermilk. It should be thinner than regular chutney.
  • Fresh yoghurt is preferred for making tambli, do not use sour one.