Basale soppu tambli (Vine spinach and yogurt dip)

If you are a tambli lover like me (isn't that every person in Malnad?) you will not want to miss this one. Even if you do not extensively prepare tamblis at home, do try this one. It's light on the palate and tummy and is the perfect lunch accompaniment.

Cup measurement used - standard 1 cup = 240 ml

Serves 3

Ingredients:

Washed, cleaned and chopped basale soppu 1 cup

Fresh grated coconut 4 tbsp

Green chilli 1

Black peppercorns 1/4 tsp

Yogurt 1 cup

Water 1 cup

Salt to taste

Tempering:

Oil 1 tsp

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

A sprig of curry leaves

Method:

In a wok, lightly dry roast peppercorns and add chopped leaves to it. The leaves need not be cooked, but they just need to wilt a little to lose the raw taste. Once it cools down, grind it with grated coconut, chilli and salt (no need to add any water). Now mix this paste with yogurt/curd and add water to thin the tambli. Adjust salt and add tempering prepared using oil, mustard, cumin and curry leaves. This dish works as a coolant and tastes best with rice.