Doddapatre soppu ( Indian borage ) thambuli

Ingredients

Doddapatre soppu ( Indian borage leaves)—1 big cup ( nearly 20 leaves)

Fresh Grated coconut—1 cup

Curd( mosaru// dahi) — 1 to 2 cups

Channa dhal (kadale belle)—1 tablespoon

Urad dhal (uddina belle)— 1 tablespoon

Jeera—( jeerige// cumin seeds)— 1 heaped teaspoon

Pepper corns —1 heaped teaspoon

Asafoetida ( hing)—1/2 teaspoon

Salt to taste

Ghee—1 tablespoon

Ghee(tuppa) — 1 teaspoon

Mustard seeds(sasive) —1 teaspoon

Jeera(jeerige//cumin seeds)-- 1 teaspoon

Clean and wash the doddapatre soppu.

Chop them.

Heat a kadai or pan and add a tablespoon of ghee ,add channa dhal,urad dhal,asafoetida,jeera and pepper corns.

Fry for 2 minutes.

Add the doddapatre soppu and sauté for 2 more minutes.or till leaves turn soft and changes to light colour.

Add fresh grated coconut.and sauté for a minute.

Remove from flame and keep aside.

Let it cool

Grind the mix along with salt to a smooth paste adding little curd.

Add more curd to adjust consistency.

Mix well.

Take ghee in laddle once hot add mustard seeds and jeera.

When stops spluttering add to the tambuli mix well.