Categories: sambar/Curry/Huli, soppu recipies

Ingredients

• One small bunch of Brahmi Leaves
• 1/4 cup Coconut, fresh/frozen
• 11/2-2 cups Yogurt
• 1 Green Chilli
• 1 tsp Ginger
• 1/2 tsp Jeera/Cumin Seeds (Optional)
• Salt to taste
• For Tempering:
• 1/2 tsp Mustard
• 1 Dry Red Chilli
• Few Curry Leaves
• 1 tsp Oil

Directions

1. Grind brahmi leaves, coconut, green chilli, ginger, salt to taste and jeera to smooth paste in a food processor using little yogurt at a time. Add little water if needed.

2. Heat oil in a pan and add mustard, broken red chilli and curry leaves. When mustard starts to pop and sputter transfer it to Tambli and mix well.

3. Keep Tambli refrigerated till needed and serve it cold with rice and pickle

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