Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai
Thambuli is consumed more for the medicinal value of the herbs and greens. It finds a place in the yelle- oota as one of the many sides served on the banana leaf. Almost all the green tambulis use dry roasted peppercorns and jeera. An easy dish to prepare , the menthya leaves can be substituted for palak, tender drumstick leaves, dodapathre soppu among others. Thambulis can be served as a dip with freshly cut vegetable sticks like carrot, cucumber and bread sticks
Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai
Thambuli is consumed more for the medicinal value of the herbs and greens. It finds a place in the yelle- oota as one of the many sides served on the banana leaf. Almost all the green tambulis use dry roasted peppercorns and jeera. An easy dish to prepare , the menthya leaves can be substituted for palak, tender drumstick leaves, dodapathre soppu among others. Thambulis can be served as a dip with freshly cut vegetable sticks like carrot, cucumber and bread sticks
Open in Cookpad AppSteps
- 1
1. Wash, clean and chop the menthya soppu.
- 2
2. In a kadai, dry roast the peppercorns and jeera for a min on medium heat.
- 3
3. Add the chopped leaves and salt. Stir fry for a few min or until the water from the leaves evaporate. Remove from heat and cool.
- 4
4. Grind to a smooth paste, the grated coconut, roasted spices and leaves and curds. Adjust the salt.
- 5
3. Serve with rice, roti or as a starter with salad vegetables
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