Easiest Way to Tips Perfect Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai

Easiest Way to Tips Perfect Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai Delicious, fresh and tasty.

Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai. Great recipe for Mentheya soppu / Methi leaves Thambuli- The Mangalore Trai. Thambuli is consumed more for the medicinal value of the herbs and greens. It finds a place in the yelle- oota as one of the many sides served on the banana leaf.

It finds a place in the yelle- oota as one of the many sides served on the banana leaf.

Great recipe for Kotte Kadabu/Kotte Idli - The Mangalore Trail.

Kotte Kadabu/Kotte Idli, cooked in the coastal and Malnad region of Karnataka are these fragrant, soft idlis steamed in jack fruit leaves held together with bits of coconut- leaf sticks.

You can cook Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai

1. You need of Ingredients:.

2. You need of Menthya soppu ( tender leaves) - ½ cup.

3. You need of coconut Grated – ¼ cup.

4. You need of Peppercorns – 4 to 5.

5. It’s of Jeera – ½ tsp.

6. Prepare of curds Beaten – ½ cup.

7. It’s of Salt to taste.

On my recent trip to Managlore, Lata, my.

Great recipe for Tawa Roasted Pumpkin slices - Mangalorean.

Pumpkins are found in abundance throughout the year in Mangalore and is a versatile vegetable that can be used for gravy as well as dry curries.

One of the tasty and favourite delicacies loved by all is the roasted pumpkin slices.

Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai step by step

1. 1. Wash, clean and chop the menthya soppu..
2. 2. In a kadai, dry roast the peppercorns and jeera for a min on medium heat..
3. 3. Add the chopped leaves and salt. Stir fry for a few min or until the water from the leaves evaporate. Remove from heat and cool..
4. 4. Grind to a smooth paste, the grated coconut, roasted spices and leaves and curds. Adjust the salt..
5. 3. Serve with rice, roti or as a starter with salad vegetables.