Dedicated To All The Thaikela Lovers 🥰  On This Rainy Season it’s Available☔🌧️

Thaikelo the seasonal greens Thaikela Chutney / Thambali….Tora Leaves Tambali Taikile Palle Tambali

💁Thambali is a kannada  word Coconut based dishes with curd…This is a monsoon herb 🌿 seen only during monsoon 🌧️☔season everywhere in Mangalore.The tender tora leaves are used to make.💁various dishes of Konkani cuisine.Tora leaves are called in Kannada chagate soppu.

💁Ingredients

1 tbsp oil
1/2 cup taikilo / tora leaves
1/2  cup  fresh grated coconut
Here I used 8 Green chillies  as per ur spicy 💁u can adjust
1 tbsp pepper corns
1 tbsp cumin seeds
1/2 cup curds
Small Peanut  size tamarind
Salt to taste
💁required water 💦

💁For Seasoning

1 Oil
1 tbsp mustard seeds
1dry whole red chillies
Curry leaves

💁Method

Heat a  pan, add oil, pepper &  cumin, and let them splutters. starts popping, add  green chillies for few mins nicly. Fry it Now add Taikilo/Tora leaves,  fry it nicely for few mins.   tora leaves change colour once cooked in oil. add fresh grated 🥥 coconut to it and saute for a few more mins.. Remove from gas and keep it aside  let it cool completely.

Once it’s cooled, grind along with tamarind & salt to taste into a smooth paste with just required 💦 water to make a paste..Now add curds to the mixer and grind just for 2 second just for it to mix in well. Like Chutney texture.

Thaikela Chutney /Tambali Without mixing curd, 💁you can keep in fridge for 3 days. Once you add  curd, you have to 💁  use  immediately, otherwise the water separates from the  tamboli.

💁Depending on sourness of your curd.
If your using sour curds, you can skip👉tamarind or use less tamarind 💁Ready to serve…. chilled Tambali’s are usually  medium consistency.

Heat a small pan oil & add mustard seeds. As it splutters. add whole red chilli & curry leaves.switch off the flame.. Trafer to a blow & Mix well… Serve it with Hot  Hot Rice.