Fenugreek /Methi Leaves Tambuli or Tambli

Name: Fenugreek /Methi Leaves Tambuli or Tambli
Cuisine: Indian
Ingredients: 25 gms fresh fenugreek / Methi Leaves; 1 tsp cumin /Jeera; 1/4 tsp pepper corns; Salt per taste; 1/2 cup curd/Dahi; 3/4 cup fresh grated coconut; 1 cup water; For the seasoning; 1 tsp mustard seeds /rye; 1 strand curry leaves; 1 redchilli broken; 1 tsp oil

Sushma Bhat @cook_16197465

Bangalore

Usually made with almost all greens, some Indian spices and zero cooking required. Known to have cooling effect on the body and has ayurvedic medicinal properties.

Sushma Bhat @cook_16197465

Bangalore

Usually made with almost all greens, some Indian spices and zero cooking required. Known to have cooling effect on the body and has ayurvedic medicinal properties.

Saved

Ingredients

25 gmsfresh fenugreek / Methi Leaves
1 tspcumin /Jeera
1/4 tsppepper corns
Salt per taste
1/2 cupcurd/Dahi
3/4 cupfresh grated coconut
1 cupwater
For the seasoning
1 tspmustard seeds /rye
1 strandcurry leaves
1redchilli broken
1 tspoil

Saved

Steps

1

Wash and pat dry the methi leaves (only take the leaves and the tender stems).
2

Put all the ingredients in a blender listed above except the ones under seasoning and curd. Blend it into smooth paste.
3

Remove the paste to a vessel add salt, curd and mix well. Then slowly add in the water and to adjust the consistency. It should not be too thick or too running consistency.
4

Heat oil add in mustard seeds, redchilli broken once mustard starts cracking add curry leaves wait for a minute and then put it to Tambuli.
5

Close the lid and refrigerate it. Serve cold with plain steamed white rice. You can also drink it with buttermilk also.
6

Do not keep it outside as it's not cooked. Advised to use only for a day. Keep in the fridge all the time.