Wash the basil leaves and set it on a paper towel to remove the moisture.
Place a pan over medium heat with 2 teaspoon of oil. When the oil is heats up, add teaspoon of cumin seeds.
Sauté it for 30 seconds.
Add the dry basil leaves and sauté 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