Pudina Tambuli/Tambli is a very traditional Karnataka dish which our grannys have been making from many years. Its basically a uncooked yoghurt based dish served along with rice. One can make thambli using different herbs/seeds/peels/ingredients. Today we have Pudina Tambli / mint leaves thambli. The heavenly aroma that comes out of your kitchen when you are roasting these leaves along with some cumin and pepper seeds is so awesome. Mint Leaves (Pudina), Cumin seeds (Jeera), Whole Black Peppercorns, Green Chilli, Fresh coconut, Buttermilk, Ghee, Salt, Ghee, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Curry leaves, Dry Red Chilli 1/2 cup Mint Leaves (Pudina) 1 teaspoon Cumin seeds (Jeera) 3 Whole Black Peppercorns 1 Green Chilli 1/4 cup Fresh coconut , grated 1-1/2 cup Buttermilk 1 teaspoon Ghee Salt , to taste For tempering 1 teaspoon Ghee 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 6 Curry leaves 1 Dry Red Chilli , broken 10 5 To begin making the Pudina Tambuli recipe, clean and wash mint leaves .In a pan add few drops of ghee and roast jeera, pepper and green chilli. Fry for a minute.Add the pudina leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.Remove from the flame and keep aside to cool. Grind leaves, spice mix, coconut and salt to a very smooth paste in a mixer by adding little water.Pour the mixture to a bowl and add buttermilk/curd. Mix well.Adjust the consistency as required. The consistency should be thin .Heat the remaining ghee in a small pan. Add mustard seeds and jeera ,when it splutters add curry leaves. Pour the tempering on the thambli.Serve Pudina Tambli in room temperature with hot steaming rice and Keerai Sambar or relish as such as a drink.