Ingredients

Pudina leaves ( mint leaves)—1 cup

Fresh grated coconut (kayi turi//nariyal)—1/2 cup to 3/4 cup

Thick curd (mosaru//dahi)—11/2 to 2 cups

Jeera (jeerige//cumin seeds)—1 tablespoon

Black pepper corns (menasu kaalu)—1 tablespoon

Salt —to taste.

Ghee— 1 tablespoon

Method

Separate pudina leaves from stems.

Wash the leaves thoroughly.

Heat ghee in a pan or kadai ,add jeera and pepper corns and sauté for few seconds on medium flame.

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

Add grated coconut and sauté for few seconds.

Switch off the stove.

Let it cool completely.

Grind the cooled mixture along with salt to a smooth paste adding sufficient water.

Transfer to a bowl.

Add curd and mix well.

Ghee—2 teaspoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Asafoetida (hing//ingu)—1/2 teaspoon

Heat ghee in a laddle,add sasive,jeerige,asafoetida.

When it stops spluttering pour over tambuli.

Pudina leaves tambuli is ready to serve.

Serve with hot rice.