Ingredients:
1/2 cup Mint Leaves (Pudina)
1 teaspoon Cumin seeds (Jeera)
3 Whole Black Peppercorns
1 Green Chilli
1/4 cup Fresh coconut , grated
1-1/2 cup Buttermilk
1 teaspoon Ghee
Salt , to taste
1 teaspoon Ghee
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1/2 teaspoon Cumin seeds (Jeera)
6 Curry leaves
1 Dry Red Chilli , broken
Method:
To begin making the Pudina Tambuli recipe, clean and wash mint leaves .
In a pan add few drops of ghee and roast jeera, pepper and green chilli. Fry for a minute.
Add the pudina leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.
Remove from the flame and keep aside to cool. Grind leaves, spice mix, coconut and salt to a very smooth paste in a mixer by adding little water.
Pour the mixture to a bowl and add buttermilk/curd. Mix well.Adjust the consistency as required. The consistency should be thin .
Heat the remaining ghee in a small pan. Add mustard seeds and jeera ,when it splutters add curry leaves. Pour the tempering on the thambli.
Serve Pudina Tambli in room temperature
