Ville dele ( betel leaves) tambuli

 

Ingredients

Ville dele ( betel leaves//pan patta)—15 leaves 

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

Thick curd—2 cups

Channa dhal ( kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Jeera ( jeerige// cumin seeds)—1 tablespoon 

Black pepper corns ( kaalu menasu)—1 heaped teaspoon 

Salt—to taste

Ghee ( tuppa)—1 teaspoon 

Method 

wash the ville dele,remove stems,chop ( brake)into pieces.

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

Sauté for few minutes,till dhals turns to light brown.

Add in chopped ville dele,and saute for few more minutes.

Add fresh coconut and saute for a second.

Switch off the stove.

Let the mixture cool  completely.

Transfer the mixture into a mixer grinder jar and add salt,one cup curd and grind to a smooth paste.

Transfer to a bowl ,add some more curd and mix well.

Now prepare for seasoning ( oggarane)

Heat one tablespoon of ghee,once’s hot add one teaspoon of mustard seeds (sasive//rai),jeera (jeerige//cumin seeds)and 1/2 teaspoon of asafoetida ( hing//ingu).

When it crackles pour over tambuli,mix well.

Serve tasty tambuli with hot rice.