Curry Leaves Tambuli | How to make Curry Leaves Tambuli

By Pavithra M Adiga  |  11th Apr 2017  |  
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  • Curry Leaves Tambuli, How to make Curry Leaves Tambuli
Curry Leaves Tambuliby Pavithra M Adiga
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

7

0





About Curry Leaves Tambuli Recipe

Curry leaves are loaded with health benefits. It contains many vitamins mainly Vit-A and antioxidants. Mangaloreans cook different tambuli or spicy flavored buttermilk in their daily menu. This is one such tambuli prepared using either curd or buttermilk and curry leaves. This can be either served as a drink or with hot rice. Its very simple to prepare and good to relish during summer.

Curry Leaves Tambuli is delicious and authentic dish. Curry Leaves Tambuli by Pavithra M Adiga is a great option when you want something interesting to eat at home. Restaurant style Curry Leaves Tambuli is liked by most people . The preparation time of this recipe is 5 minutes and it takes 10 minutes to cook it properly. Curry Leaves Tambuli is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Curry Leaves Tambuli. Curry Leaves Tambuli is an amazing dish which is perfectly appropriate for any occasion. Curry Leaves Tambuli is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Curry Leaves Tambuli at your home.

Curry Leaves Tambuli

Ingredients to make Curry Leaves Tambuli

  • curry leaves – 1 cup
  • jeera- 1 tsp
  • salt as per taste
  • sugar - 1 tsp
  • coconut gratings – 1/2 cup
  • curd- 3/4 cup
  • ghee – 1 tsp
  • mustard seeds-1 tsp

How to make Curry Leaves Tambuli

  1. Fry curry leaves till they turn crispy. Cool the leaves. Add jeera and fry for few seconds.
  2. Grind into fine paste with coconut gratings, sugar and salt. Add this into a bowl and keep aside. Now beat the curd and add little water to curd.
  3. Add this thin curd into the curry leaves paste. Do the tempering using ghee and mustard seeds. Serve with hot rice and as drink during hot summer.

My Tip:

Buttermilk can be used instead of curd. Frying the curry leaves, helps to give a nice aroma.

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