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Ajwain Leaves Tambuli

Ingredients

  • 4 cups ajwain leaves (Doddapatre), cleaned and washed
  • 1/2 cup peanut curd / thick coconut mylk with added lemon juice
  • 1 tablespoon Cumin seeds (Jeera)
  • 1/2 teaspoon Whole Black Peppercorns
  • 1/4 cup Fresh grated Coconut
  • Salt, to taste

Method

  1. In a heated kadhai /pan roast ajwain leaves till they leave some water and reduce to half in size, add it to the mixer jar.
  2. In the same pan, dry roast jeera and black peppercorns till the jeera turns dark in color and aromatic. Add these roasted spices also into the mixer jar.
  3. Add coconut, salt to the mixer too and grind it using half the quantity of peanut curd or instant coconut curd until it is a smooth paste.
  4. Transfer the paste into a serving bowl. Add the remaining curd and whisk until it is smoothly combined.
  5. Heat a small pan and add the cumin seeds, allow them to crackle, and pour the tempering over the Tambuli.
  6. Mix well and serve.
  7. It tastes great with hot rice or roti too!

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