Curry leaves tambuli is good for digestion, has cooling effect on the body & rich in iron. Just like other tambuli, this is very easy to prepare. This dish goes well with rice.
Refer here to know more about curry leaves.
Grated coconut: 2 tbsp (fresh/frozen)
Curry leaves: a fistful (use tender leaves. Use light colored leaves. Refer here to understand on how to choose tender leaves)
Green chilli: 3 nos (adjust according to the spice level needed)
Cumin seeds: 1 tsp
Buttermilk: 2 cups
Salt: According to taste
Oil: 1 tsp
Mustard seeds: 1/4 tsp
Asafoetida/hing: a pinch
Curry leaves: 4 nos
- Make a smooth paste of coconut, curry leaves, green chillies, cumin seeds. Scoop out the paste. Add buttermilk, salt to the paste prepared & mix well.
- Prepare the tempering. Heat oil in a small pan. When oil is hot, add mustard seeds. When seeds splutter, add curry leaves, asafoetida & finally pour the tempering on the tambuli prepared.
- Serve it cold or at room temperature with rice & fritters/papad/pickle.