Ingredients:
Methi / Fenugreek Seeds - 1/2 tbsp
Chana Dal - 2 tbsp
Red chillies - 4
Ghee / oil - 2 tsp
Yogurt - 1/2 Cup
Fresh coconut - 1/2 Cup
Salt - As Required
Cilantro / coriander leaves - handful
Cilantro / coriander leaves - handful
Mustard Seeds - 1/4 tsp
Red chilly - 1
Curry leaves - 6
Hing - 1/4 tsp
Method:
1) In a pan, add 1/2 tsp ghee , add Methi, chana dal and when its fried golden brown add 3 Red chilies and fry well.
2) Turn off the heat and let it cool
3) Once cooled down, add this mixture to blender along with coconut and salt with very little water and grind into fine paste.
4) In a bowl beat the yogurt into liquid consistency. Thicker than buttermilk and thinner than yogurt.
5) Transfer the grinded mixture to a bowl. Adjust the consistency if required.
6) In another small pan, add remaining ghee and once its hot add mustard, 1 red chilly with curry leaves, hing and prepare seasoning.
7) Add this seasoning to the Tambuli in bowl.
8) Add finely chopped cilantro.
2) Turn off the heat and let it cool
3) Once cooled down, add this mixture to blender along with coconut and salt with very little water and grind into fine paste.
4) In a bowl beat the yogurt into liquid consistency. Thicker than buttermilk and thinner than yogurt.
5) Transfer the grinded mixture to a bowl. Adjust the consistency if required.
6) In another small pan, add remaining ghee and once its hot add mustard, 1 red chilly with curry leaves, hing and prepare seasoning.
7) Add this seasoning to the Tambuli in bowl.
8) Add finely chopped cilantro.
Methi / Fenugreek Thambuli is ready to be served with Rice or as side dish for Pulav.
Note:
1) Keep the thambuli thick if using with rice and keep it thin by adding more yogurt if using as a drink
2) Oil can be used as an alternative.
3) Dry coconut can be used as an alternative but thambuli tastes good only with Fresh grated coconut.
