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
- 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.
- 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.
- 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.
- Transfer the paste into a serving bowl. Add the remaining curd and whisk until it is smoothly combined.
- Heat a small pan and add the cumin seeds, allow them to crackle, and pour the tempering over the Tambuli.
- Mix well and serve.
- It tastes great with hot rice or roti too!