The leaves contain oxalic acid, which gives them their sharp flavour. Perfectly all right in small quantities, the leaves should not be eaten in large amounts since oxalic acid can bind up the body's supply of calcium leading to nutritional deficiency. The quantity of oxalic acid will be reduced if the leaves are cooked.
Ingredients
Method
- Huli Soppu - Handful
- Black Pepper 1 tsp
- Jeera 1tsp
- Fresh Coriander 1 tsp
- Salt to taste
- Curd 1 bowl
- Methi Seeds 5-6
- Asfetoda Small pinch
- Fresh Grated coconut 1/2 cup
- Small Chiles (Optional) 5-6
- Coconut Oil 1tsp
- Curry leaves 10-12
Method
- Take a Small Pan, add little coconut oil fry, Jeera, Pepper, Huli, Small chiles methi seeds for a min and turn off the flame
- Now, add huli soppu and coriander to it give a stir
- Take small Mixer Jar to add fried coconut, other fried ingredients, salt, and water, make a fine paste
- Now add curd and churn it once
- Transfer it to bowl
- In a small add coconut oil, once hot add jeera curry leaves and red chilies
- Add seasoning to tambli
- Serve Tambli with Steamed Rice or Ragi Mudde
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