Ingredients

Dasavala flowers ( hibiscus)—10 to 12 ( white or red)

Channa dhal (kadale belle)—1 tablespoon

Uddina belle (urad dhal)—1 tablespoon

Jeerige (jeera or cumin seeds)—1 tablespoon

Black pepper corns (menasu kaalu)—1/2 tablespoon

Hing( asafoetida or ingu)—1 teaspoon

Curry leaves (karibevu or kadipatta)—few

Fresh grated coconut (kayi turi or nariyal)—1/4 cup

Thick curd(mosaru or dahi)—1 cup

Salt— to taste

Method

Separate the petals from flowers and discard green part.

Take a pan or kadai,add kadale belle, uddina belle,jeerige,pepper corns,hing,curry leaves.

Add a teaspoon of ghee and fry for few minutes till dhals turns light brown .

Switch off the stove. Add in grated coconut,hibiscus petals. Saute it.

Remove from the flame and keep it aside. Let it cool completely.

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

Add curd and mix well.

Heat one teaspoon of ghee in a laddle once hot add one teaspoon of mustard seeds (sasiveor rai),and jeera (jeerige or cumin seeds)each.

When it crackles pour over tambuli.

Serve with hot rice or you can serve with pulao or vegetable bhath.