Post by @handfulofflour

Have you ever tried this? Hibiscus Tambuli: This is an extremely cooling and hydrating simple dish made of yogurt and coconut. It’s best enjoyed with rice. Due to its cooling properties, it’s had more during summer times. *Red hibiscus flowers work best for this recipe, but other colours will work too.* You’ll need: * 7–8 organic red hibiscus flowers, avoid pesticide laden ones. And use petals only (as shown in the video) * 1 cup fresh coconut * ½ cup fresh buttermilk (avoid sour buttermilk) * 1 green chilli * 1 tsp ghee * 1 tsp cumin seeds * 3–4 peppercorns * 3-4 fenugreek (methi) seeds For the tempering: * 1 tsp ghee * 1 tsp mustard seeds * 1 tsp cumin seeds * Curry leaves * 1 dried red chilli Method: Wash, and Remove the petals from the flowers as shown in the video. You just need a few flowers, not too many. In a pan, heat 1 tsp ghee. Add the cumin seeds, peppercorns, and 4-5 methi seeds. Don’t add too much methi seeds as it will make it bitter . Sauté on low heat until the cumin begins to crackle. Add the green chilli and fry for about a minute. Add the hibiscus petals, turn off the heat, and stir until they wilt. Transfer this mixture to a blender along with the fresh coconut and ½ cup buttermilk. Avoid using sour buttermilk. Blend until smooth. Pour into a bowl and add more buttermilk as needed to reach the consistency shown in the video. Generally tambuli has a diluted , watery consistency although I like it a bit thicker. Add salt as per taste. For the tempering, heat ghee in a small pan. Add the mustard seeds, cumin seeds, curry leaves, and dried red chilli. Once the cumin crackles and the mustard seeds pop, pour the tempering over the tambuli. Taste and Adjust seasoning, salt etc. serve chilled with hot rice. It should have a subtle floral taste❤️ #hibiscusflowers🌺 #healthyindianrecipes #easyindianrecipes #mangaloreanfood #eatmoreplants🌱