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.
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.