Thambuli is a dish extensively prepared in the Malnad and South Canara regions in Karnataka. It is curd based dish which can be had with rice. Having some parts of my roots from Malnad I prepare this dish quite often.
Thambuli is generally prepared of green leafy vegetables and spices. Menthe(Fenugreek) Thambuli uses only spices. I have always prepared this whenever I had guests and had to prepare an authentic lunch. This recipe has never let me down.
1 tsp fenugreek seeds
1 tbsp Channa dal
2 tbsp grated coconut
3 red chillies (reduce it to 2, if you want it less spicy)
Few curry leaves
1/2 cup curds
1 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
1 tsp oil
Assemble all the ingredients and keep them handy.
In a small pan, heat oil. Once heated add fenugreek, channa dal. Fry till they turn light brown.
Now, add red chillies. Fry them well. Then add curry leaves and take the pan off the stove. Fry the curry leaves for few seconds and add the grated coconut. Grated coconut should get lightly heated. Add salt to taste.
Now grind it to a smooth paste with as little water as possible. This ground paste can be stored in the fridge for 2-3 days.
Transfer the paste to a bowl. Add curds. If the curd is too thick, feel free to add milk or water to get a thin consistency. Thambuli is almost done.