Wash the Ondelga/Brahmi leaves thoroughly & chop them.

Heat oil in a small pan. When oil is hot, add cumin seeds. As soon as the cumin seeds turn golden, add pepper & saute for 10 secs.

Add the Ondelga leaves & saute them till the leaves droop. Turn off the heat & allow it to cool.

Transfer the leaves, coconut to a mixer jar & pulse it until a smooth paste is formed. Add curds for grinding instead of water. Keep in mind not to add water for grinding add curds only.

Mix this with the diluted yogurt/buttermilk, salt to the paste & mix well.

Tambuli is ready to be served with steaming hot rice.