கற்பூரவள்ளி/ஓமவள்ளி தம்புளி | Doddapatre/Karpooravalli Tambuli | Udupi-Style Thambuli recipe

Doddapatre/Karpooravalli Tambuli - The calming and cooling delicacy prepared with Ajwain leaves, a few whole spices and freshly shredded coconut flavoured up by the tempering made with coconut oil. #packthesnack #doddapatretambuli #tambuli #udupi #udipirecipe #omavallithambuli #karpooravallitambuli #thambuli #tambli #yogurtcurry #curdgravy visit our blog for the detailed recipe procedure https://www.packthesnack.com/2021/05/... What do you need? [1 cup = 200ml] Coconut oil - 1 tbsp Cumin seeds - 1 tsp Green chilli - 1 or 2 (or black pepper - 1 tsp) Ajwain leaves/Karpooravalli - 10 to 15 (medium-sized) Curd or Buttermilk - 1 cup Freshly shredded coconut - 1/4 cup Crystal Salt - 1/2 tbsp (or adjust to taste) Water - 1/4 cup (or adjust to desired consistency) For Tempering: Coconut oil - 1 tbsp Cumin seeds - 1/4 tsp Mustard seeds - 1/4 tsp Hing/ Asafoetida - a pinch Sun-dried salted red chillies - 2 (or dried red chillies - 2) Curry leaves - a sprig Steps Involved: Pluck and wash the Ajwain leaves thoroughly to leave out the lingering dust. In a pan, add coconut oil and saute cumin seeds, green chillies and Ajwain leaves until the leaves shrink. Turn off the stove, add shredded coconut, mix and let it cool for a while. Transfer to a blender or mixer jar, add salt & water and grind to a smooth paste. Beat a cup of curd (or buttermilk) and mix the smooth paste with the beaten curd. Heat a tablespoon of coconut oil and do the tempering with the ingredients listed under "for tempering". Add the sizzling tempering to the Tambli and relish with hot steamed rice.