Hey there, kitchen buddies! Today, we’re diving into the enchanting world of Doddapatre Tambuli, and trust me, it’s a flavor-packed journey you won’t want to miss.
Start by heating up a bit of ghee in the pan—cue that sizzling sound that gets the taste buds tingling. Toss in some cumin seeds, let them crackle and release their aromatic goodness. Ah, the kitchen is already singing! Now, here’s where the magic happens. Ajwain leaves join the party, along with a feisty green chili, giving this tambuli its signature kick. And let’s not forget the grated coconut, because we’re all about that creamy richness. As these ingredients get cozy in the pan, sprinkle some black pepper powder and a pinch of salt. That’s when you know it’s a flavor fiesta in the making. After a quick cool-down, into the blender it goes, creating a vibrant green potion that promises nothing but culinary bliss.
Meanwhile, in another corner of the kitchen, more ghee is heating up. Mustard seeds, urad dal, a broken dry red chili, curry leaves, and a dash of asafetida join the sizzling symphony. You can practically smell the anticipation in the air! When the roasted goodness meets the tempering, it’s like a dance of flavors. A quick twirl on the stove, and we’re almost there. Off goes the heat, a moment of calm. Enter the rockstar—whisked yogurt. Gradually, it takes center stage, creating a luscious, creamy texture that ties everything together. The grand finale is served! Time to grab a spoon, savor the moment, and let the flavors whisk you away on a culinary escapade. Happy cooking! 🌿🌶️🥄
Doddapatre Tambuli
Ingredients
For Roasting and Grinding:
- 1 tsp Ghee
- 1 cup Ajwain leaves chopped
- 1 tsp Cumin seeds
- 1 Green chili
- 1/2 cup Grated coconut
- 1/2 tsp Black pepper powder
- Salt to taste
- 1/4 cup Water
Other Ingredients:
- 1 tsp Ghee
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad dal
- 1 Dry red chili broken
- Curry leaves
- Pinch of Asafetida
- 1 cup Yogurt whisked
Instructions
- In a pan, heat Ghee. Add Cumin seeds, Green chili, and Ajwain leaves. Roast until leaves wilt.
- Add Grated coconut, Black pepper powder, Salt. Roast briefly, then cool and blend with Water into a paste.
- In another pan, heat Ghee, add Mustard seeds, Urad dal, Dry red chili, Curry leaves, and Asafetida. Sauté.
- Add the blended paste to the tempering. Cook briefly.
- Turn off heat, let it cool for a minute, and gradually add whisked Yogurt, stirring continuously.
![Quinoa & Black Bean Salad with Creamy Dill Dressing
Ingredients:
Salad Base:
1 cup cooked quinoa
½ cup cooked black beans
½ avocado, diced
1 medium tomato, diced
½ cucumber, diced
1 medium persimmon, diced
1 cup lettuce, roughly chopped
Dressing:
3 tbsp Greek yogurt
1 tbsp lemon juice
¼ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp dried dill or 1 tbsp fresh dill, chopped
Optional Toppings:
¼ cup roasted crispy edamame
Siracha sauce (to taste)
Method:
- Mix Greek yogurt, lemon juice, salt, black pepper, and dill in a small bowl. Set aside.
- In a large bowl, combine quinoa, black beans, avocado, tomato, cucumber, persimmon, and lettuce.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Sprinkle with roasted edamame and drizzle siracha (if using), then serve immediately.
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