Basil leaves thambuli
Thambuli is a blended mixture of coconut, plain yogurt and a highlight ingredient. In the past, I haveÂ posted a thambuli recipe using curry leaves. Since then, I have become a huge fan of gardening andÂ growing my own greens in my backyard.
Todayâ€™s recipe is an successful experiment using basil leaves. Basil Leaf thambuli is not very common in Karnataka. I had to venture it because it is very special forÂ several reasons including using basil leaves from my garden.
I did not just buy a basil plant from a store.I bought the basil seeds, planted them and saw it grow until the time I harvested them. Basil plantsÂ need special care. The seeds should be planted indoors about 6 to 8 weeks before spring frost, andÂ moved outdoors after the last frost. The seeds or seedlings must be planted in the ground about Â¼â€deep. The soil must be kept moist and well drained. Keep the soil free of fertilizers that may leaveÂ harmful residues. Make sure you pluck the leaves regularly to ensure continuous growth during theÂ summer months. Cut off the flowers to promote growth of the plant. When a branch has about six toÂ eight leaves, prune them. Best time to harvest the leaves is when the plant starts to bud. The leavesÂ can be made to last for long time if frozen. However, I like to use the immediately, since their fragranceÂ is at its best when they are fresh. I could go on forever on how to care for and grow basil leaves.
Basil Leaves Thambuli- Tambli RecipeÂ
- Wash the basil leaves and set it on a paper towel to remove the moisture.
- Place a pan over medium heat with 2 tsp of oil. When the oil is heats up, add tsp of cumin seeds.
- SautÃ© it for 30 seconds.
- Add the dry basil leaves and sautÃ© for 1-2 minutes.
- Blend the basil leaves and green chilies, coconut and yogurt all together into a smooth paste.
- Add water to dilute it a desired consistency.
- To prepare the seasoning, place a pan over medium heat and add teaspoon of coconut oil. When the oil starts to heat up, add mustard seeds, black gram and chili. As the black gram starts to turn brown, add curry leaves.
- Now add the seasonings to Thambuli. Serve it with hot boiled rice