Kota cuisine is filled with easy dishes like tamblis, chutneys/gojjus, saasimes(yogurt based gravy) which can be made with very less ingredients, mostly from readily available kitchen garden greens/vegetables or locally grown fruits and pulses. These are had mostly like a second dish along with another main dish like sambar/rasam. I prefer eating these any day over regular sambar and rasam.
Presenting another tambli made with curry leaf. Quick and easy, and can be made with just handful of ingredients. Make this and reduce your trip to grocery stores in chaotic times like these :) Stay safe and stay home everybody!
Curry leaves - 1-2 stalk
Coconut - 1/4 to 1/2 cup
Jeera - 1/2 tsp
Geeen chili - 1 (very mild)
Thick buttermilk - more or less 1 cup
Salt to taste
Tadka(optional but highly recommended)
Oil
Mustard seeds
Urad dal
Red chili pieces
Method
In a small pan take some oil(either coconut oil or ghee). Add jeera, broken green chili, curry leaves and sauté for few minutes till everything is fried properly. Grind this with room temperature coconut and little water. Grind to a smooth paste. Mix buttermilk to required consistency. Make tadka and add to this. Serve with hot rice.
Enjoy!
Recipe Source - “https://udupi-recipes.com/2014/04/curry-leaves-tambli-karibevina-tambli-besappu-tambli-recipe.html”
Notes -
- Notes from the blogger - you can substitute green chillies with peppercorns. I think this will be a good substitute to build immunity.
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