Ingredients

Heere kayi (ridge gourd)—1

Fresh grated coconut (nariyal)—1/2 cup

Fresh curd (thick mosaru)—2 cups or as required

Kadale belle (channa dhal)—1 tablespoon

Uddina belle (urad dhal)—2 tablespoon

Jeera (jeerige//cumin oil)—1 tablespoon

Black pepper corns (kaalu menasu)—1 tablespoon

Hing (asafoetida//ingu)—1 teaspoon

Ghee—1 tablespoon

Method

Wash the heere kayi and chop into fine pieces.

Heat a pan or kadai,add ghee,add channa,urad dhal,jeerige,pepper corns,hing.

Fry for 2 minutes on medium heat till dhals turns to light brown.

Add in chopped heere kayi pieces and fry till heere kayi turns soft.

Add fresh grated coconut and sauté for a minute.

Remove from flame and keep aside.

Let it cool completely.

Grind the mixture along with salt to a smooth paste adding little water or curd.

Transfer to a bowl.

Add curd and curry leaves and mix well together.

Take 1 tablespoon of ghee in a laddle once hot add one teaspoon of mustard seeds (sasive),jeera (jeerige//cumin oil),asafoetida (hing//ingu).

When it crackles pour over tambuli and mix well

Serve tambuli with rice.