Agase Tambuli

Method

1. 1

   Prepare dill leaves: Wash a large bunch of fresh dill (sabsige soppu). Strip the feathery leaves from the stems.

2. 2

   Whisk yogurt: Whisk 2 cups thick fresh yogurt until completely smooth.

3. 3

   Prepare agase tambuli: Blend 1 cup fresh dill leaves, 3 tbsp fresh grated coconut, 2 green chillies and a pinch of cumin with a little water to a smooth green paste.

4. 4

   Mix into yogurt: Add the dill-coconut paste to the whisked yogurt. Mix well.

5. 5

   Season: Add salt. Mix gently.

6. 6

   Taste: Agase tambuli should be refreshingly herby and cooling with a distinct dill aroma.

7. 7

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add half tsp urad dal and fry golden.

8. 8

   Add aromatics: Add 1 dried red chilli and 1 sprig curry leaves. Fry 20 seconds.

9. 9

   Pour tempering: Pour sizzling tempering over the tambuli. Stir gently.

10. 10

    Serve: Tambuli should be served at room temperature or slightly chilled. Agase tambuli is a traditional Karnataka yogurt-herb dish from the Udupi region. Serve with steamed rice.