Pudhina Soppu Tambli/Mint Leaves Sour Curry

Tambli is a uncooked, blended sour curry served along with cooked rice, this dish is well known in Karnataka/Konkani/Udupi cuisine. This sour curry is served at the very beginning of a meal as this dish is believed to cool the body. In many Kanndigas home, sambar and rasam can be replaced very well by this sour curry during summer. Actually tambli ressembles very much like both raita and coconut chutney, yes this dish is simply prepared with a spiced coconut paste and yogurt.South Indian knows that anything cooked with coconut paste or blended with coconut tastes fabulous as well as anything mixed with yogurt tastes good. No wonder this dish tastes too delicious as these two ingredients blended together to make this tambli. Tamblis can be prepared with anything and the list is endless.

Every tambli calls for coconut and yogurt, these two ingredients are the basic ingredients for making tambli. You can dish out this sour curry with anything from nuts, zest,peels, leaves, greens, flowers, fruits etc.My today's tambli post goes for aromatic Mint leaves,this dish is completely uncooked, blended with coconut and mixed along with yogurt which is tempered later simply with mustard seeds, dry red chilly and curry leaves. This sour curry tastes excellent with rice and papads, quite an easy tambli to dish out, and this dish gets ready in very less time, obviously its quite an interesting dish to give a try. Am running this week's blogging marathon with Cook with Coconut as theme, hence am posting this easy breezy tambli.

Recipe Source: Ruchi Ruchi Aduge
1cup Mint leaves
1/2cup Grated coconut
1/4tsp Cumin seeds
2no Green chilly
1cup Yogurt/buttermilk
Salt
1/2tsp Mustard seeds
1no Dry red chilly
Few curry leaves
2tsp Ghee

Heat a teaspoon of ghee, fry the cumin seeds, green chillies in medium flame, now add the mint leaves and fry them for few minutes until the leaves shrinks.

Grind the grated coconut, fried mint leaves,cumin seeds, green chillies as a fine paste by adding some water.

Transfer this grounded coconut mixture to the a bowl, now add the yogurt,salt to the mixture.

Now heat the remaining ghee in a pan, lets splutter the mustard seeds, dry red chilly and few curry leaves.

Add this tempering to the yogurt-mint leaves mixture.

Serve with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62