SAMBHARA BALLI CHUTNEY OR THAMBLI recipe by Nayana Shetty Muscat, OMAN
Sambhara balli leaves – 5
Coconut – 2tbsp
Green chilly – 1
Jeera – half tsp
Small cut onion – half tsp
Curd – 1cup or more(Thick beaten curd)
1. Clean the leave nicely with running water and wipe with tissue or towel.
2.Take frying pan and add little butter and fry the leaves till becomes soft(not golden brown)
3.Grind coconut, chilly , jeera, onion salt with curd.
4.Adjust the consistency (you can make thick or thin)
4.Season with red chili, mustard, urad and curry leaves
5.For dosa make it thick like chutney, for rice make like thin thambli.
6.You can add more coconut also if you like.