In India, curry leaves are known for their health benefits and hence form a common ingredient in tadka/oggarane (seasoning). These leaves along with a pinch of asafoetida, add a lot of flavor to the dishes. Curry leaves tambuli is a dish that is mostly prepared in the coastal districts of Karnataka, mainly Mangalore and Udupi. This dish is generally eaten with rice, sometimes accompanied by a vegetable stir fry.
Curry Leaf-flavored Yogurt Sauce | Karibevu Tambuli
(serves two)
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients
30 curry leaves
2 tbsp grated coconut
1/2 cup yogurt, beaten
2 red chilies, broken
1/2 tsp jeera/cumin seeds
1 tsp oil
Salt to taste
Seasoning
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal/split black gram
A pinch of hing/asafoetida
4-5 curry leaves
Method
In a small wok, heat 1 tsp oil and fry the cumin seeds, red chilies and curry leaves until the leaves turn dark and crisp. Grind this mixture with grated coconut to a fine paste, using 2 to 3 tbsp of water.
In a bowl, mix in the ground paste, yogurt and salt.
In a small wok, heat the oil for seasoning. Put in the split black gram and mustard seeds, when they pop, add in the curry leaves and asafoetida. Pour the hot seasoning over the prepared sauce and mix well.
Serve with hot rice.
Comments
[…] Being from Mangalore, banana/plantain forms a significant part of our cuisine. While raw banana, banana plant stem, banana flower, and even ripe plantain are used in everyday cooking, banana leaf is used as a plate for serving the meal. This is a simple, yet tasty stir fry (palya) recipe that I am very fond of. This dish is best served with hot rice and rasam or tambuli. […]