Pudina Thambuli

1. 1
   prep · ~2 min

   Grind the mint-coconut paste.

   1.In a mixer jar, add fresh mint leaves, grated coconut, green chili, cumin seeds, black pepper, and salt.

   2.Add 2 tbsp water and grind to a smooth, thick paste, scraping down the sides once.

   3.Avoid adding too much water — the paste should be thick.

   TIPGrind with minimal water for a thick paste; excess water dilutes the yogurt later.
2. 2
   mix · ~1 min

   Whisk yogurt and combine with the paste.

   1.In a bowl, whisk the chilled yogurt until completely smooth and lump-free.

   2.Add the ground mint-coconut paste and stir gently until evenly blended.

   3.Check consistency — it should coat the back of a spoon. Add a splash of water only if too thick.

   TIPUse fresh, thick curd for the creamiest result. Watery yogurt will make the thambuli too thin.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat ghee in a small tempering pan over medium heat.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds and sauté until fragrant (10 sec).

   4.Toss in the dried red chili and curry leaves; fry until leaves turn crisp (15-20 sec).

   5.Immediately pour the hot tempering over the thambuli.

   TIPPour the tempering while it's still sizzling — the aroma infuses into the thambuli best that way.
4. 4
   mix · ~5 min

   Mix and rest briefly.

   Give the thambuli a gentle stir to incorporate the tempering. Let it rest for 5 minutes so the flavors meld.

   TIPResting allows the mint and spices to bloom into the yogurt, deepening the flavor.
5. 5
   serve

   Serve chilled or at room temperature.

   Transfer Pudina Thambuli to a serving katori. Enjoy as a cooling side with steamed rice, dosa, or any spicy main dish.

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