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

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mentheya soppu / methi leaves thambuli– the mangalore trai. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook mentheya soppu / methi leaves thambuli– the mangalore trai using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai:
  1. Take Ingredients:
  2. Prepare Menthya soppu ( tender leaves) - ½ cup
  3. Get coconut Grated – ¼ cup
  4. Take Peppercorns – 4 to 5
  5. Make ready Jeera – ½ tsp
  6. Get curds Beaten – ½ cup
  7. Make ready Salt to taste
Instructions to make Mentheya soppu / Methi leaves Thambuli– The Mangalore Trai:
    1. Wash, clean and chop the menthya soppu.
    1. In a kadai, dry roast the peppercorns and jeera for a min on medium heat.
    1. 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.
    1. Grind to a smooth paste, the grated coconut, roasted spices and leaves and curds. Adjust the salt.
    1. Serve with rice, roti or as a starter with salad vegetables

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