To start making Kottambari Tambuli Recipe, whisk the yogurt to easy consistency in an enormous bowl. Add about 3 cups of water, combine properly and preserve apart.
Warmth a teaspoon of oil in a small kadai, add the cumin seeds and let it splutter.
As soon as they splutter, add the inexperienced chilli, coriander leaves and fry for a minute.
As soon as cool, grind it to a easy paste together with the grated coconut utilizing a mixer grinder including little water.
Add this floor coriander combination to the yogurt combination and blend properly. Add water to your required consistency and season with salt.
Now, to arrange the tadka, in a small tadka pan, warmth the remaining oil, and add the mustard seeds as soon as the oil is scorching.
As soon as they splutter, add the urad dal and stir a bit. As soon as they’re golden in coloration and are fried, add the hing, dry purple chilli, and stir.
As soon as the hing seizes scorching, swap off warmth and pour this tadka over the Kottambari Tambuli.
Serve the Kottambari Tambuli Recipe (Udupi Type Uncooked Coriander Kadhi) together with Steamed Rice, Udupi Type Bende Kayi Palya Recipe or Spicy Potato Roast Recipe and Karnataka Type Aralu Sandige Recipe for a easy summer season weekday lunch.
