hello and welcome back to the Abroad Born Confused Malnad cooking blog
today we'll be making Thambuli!
Tambuli is popular in the Malnad region as well as the Dakshina Kannada (Udupi) region, them folks over at the sea shore make a thambuli for EVERYTHINg as you can see here :
https://udupi-recipes.com/category/rice-side-dish/tambli
Anywho for THIS Thambuli you need :
10 -12 Doddapatre (ajwain) leaves
Tadka
green chillies
dried chillies
8-10 peppercorns
kaayituri (grated coconut)
Salt
Ghee (Tuppa)
Yoghurt / Majjige
A grinder/mixi
What you gotta do is :
Put jeerige and the peppercorns in tuppa in a oggarane paatre
Put a kitchen tissue on the pan so the peppercorn doesn't explode in your face
Let it explode
Now add the doddapatre soppu, if you ant you can cut it
Let it cook until it becomes a liiittle transparent, like the white/light green becomes dark green ish. But make sure it doesn't turn brown
If it's brown throw it out and try again
Dump this mixture it into the mixi
If you're feeling adventurous add some raw doddapatre leaves into the mixi
Fill the Mixi with a good amount of kaayituri
add salt
add 2-3 green chillies anything above that is abuse
Grind it until it's a paste and you don't have chunks of doddapatre
Put this mixture into a bowl, and add yoghurt or majjige so the colour lightens up just a little bit.
Now heat the same paatre again
add saasive, hing, dried chilli into tuppa again
Let it cook until the saasive attacks you
Now put this oggarane into the bowl with the joghurt and doddapatre paste mixture
Mix nicely and taste it and check if you need salt
Enjoy maadi!
