Take a medium-sized Maavina Midi from the pickle and Chop it. If the seed is hard, remove and discard it, otherwise, it can also be used.

Put the chopped midi, grated coconut, and 1/2 cup water in a blender and blend to make a smooth paste.

Pour the paste into a medium size bowl, add water, buttermilk, and salt, and stir well to mix.

Heat the oil in a small pan, add mustard seeds, urad dal, curry leaves, and red chili.

When the mustard seeds splutter, add asafoetida powder and pour it over the Thumbli.

Serve the Thumbli with plain rice.