Cuisine: Karnataka state of India
Ingredients:
Huli Soppu / Wood sorrel leaves – 1 cup
Coconut – ½ coconut
Dry red chillies – 3
Black Pepper – ½ teaspoon
Salt – as required
Oil – 1 teaspoon
Seasoning:
Mustard – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Curry leaves – 1 sprig
Method:
Heat oil in a pan and fry the dry red chillies. Then grind together grated coconut, pepper and roasted dry red chillies into a fine paste along with a little water. Then add mustard and cumin into the same oil used for frying red chillies and let them splutter. Then add curry leaves. Add huli soppu and let it cook for 1 minute. Now add the ground paste, salt and some water. Let the mixture start bubbling. Then turn off the flame. After the Tambuli cools down, serve along with rice.
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