KARPOORAVALLI TAMBULI RECIPE
A SIMPLE AND EASY NO COOK, KARNATAKA STYLE YOGURT BASED GRAVY
Ingredients
- 1 cup medium thick buttermilk
- Salt as needed
- ¼ tsp turmeric powder
- 1 tsp coconut oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 4-5 curd chili | mor milagai
- 2 pinches asafoetida
To roast and grind
- 1 tsp oil
- 10 karpooravalli leaves | ajwain leaves
- 1 tsp cumin seeds
- 1 tsp black pepper
- 1 green chili optional
- 1 tbsp coconut
Instructions
- In a pan add 1 tsp of coconut oil and add the cumin seeds, pepper and green chili.
- Wash and add the karpooravalli leaves.
- Saute till the leaves shrink a little bit.
- Switch off the flame and transfer this to a mixie jar.
- Add 1 tbsp of coconut to this.
- Grind this into a smooth paste.
- Take 1 cup of medium thick butter milk in a bowl.
- I took ½ cup of thick curd, churned it and add ¾ cup of water.
- Add salt and turmeric powder.
- Add the ground paste to this.
- Mix well.
- In a pan add the coconut oil and add the mustard seeds, cumin seeds and mor milagai.
- Once the mustard splutters switch off the flame.
- Add this tempering to the Tambuli.
Notes
- 1. Adjust the pepper quantity as per your spice levels.
- 2. You can replace karpooravalli leaves with spinach leaves, curry leaves, beetroot or beetroot leaves, Brahmi leaves, and even onions too.
- 3. Tambuli pairs well with hot rice.
