Tambli – continued.

Procedure—2
The herbs are freshly picked, washed and roasted.
This is now ground to a fine paste with coconut, and pepper.
To this salt and 3 cups of buttermilk is added.
In a wok heat 1-2tsp of ghee/coconut oil, add mustard, when it spurts add jeera, chilli pods, asafetida, and curry leaves.
Procedure – 3
A larger wok or Kadai is used here.
The herbs are picked cleaned, roasted.
Ground with coconut scraping and peppercorn
In a wok, heat ghee/coconut oil, add mustard seeds, when it begins to spurt add jeera, asafetida and curry leaves, add 2 ½ cups of water salt, a little jaggery and bring to a boil. Turn of f the flame. To this add the ground paste and let it cool.
When these cools add the either ½ cup soured curd or butter milk. – In some communities this is called as paldya.
This is excellent post-partum diet.
Procedure –4.
The herbs and pepper and coconut scrapings are ground to paste.
In wok heat 2tsp ghee/coconut oil, add mustard, when it begins to spurt add jeera, dry chilli pod, asafetida and curry leaves, to this add 4 cups of water, salt and jaggery and the ground mixture, boil till the volume reduces to 2 cups now add a cup of buttermilk.
Note:
All the above mentioned proportions are for a family of 4-5 adults.
Though these days green chillies are substituted for pepper, by and large pepper is used as green chillies is considered ushna – prakriti.