Step-by-Step Instructions

1. 1.Prepare the paste ingredients

   Take 1/4 cup of chopped cucumber (deseeded if needed), 1/4 cup grated fresh coconut, 2 green chillies, 3 garlic cloves, 1/4 cup chopped coriander leaves, 1/2 tsp black peppercorns, and 1 tsp sesame seeds.

2. 2.Grind the ingredients into a smooth paste

   Place all the paste ingredients into a grinder and blend until a smooth paste is formed.

3. 3.Combine paste with curd and salt

   Transfer the ground paste to a bowl. Add 1 cup of fresh homemade curd and salt as per taste.

4. 4.Whisk until lump-free

   Whisk the mixture well until the curd is lump-free and fully incorporated with the paste.

5. 5.Add remaining chopped cucumber

   Add the remaining 3/4 cup of chopped cucumber to the mixture and mix gently.

6. 6.Prepare the tempering

   Heat 2 tablespoons of oil in a small pan over medium heat.

7. 7.Add tempering spices

   Once the oil is hot, add 1 tsp mustard seeds and let them splutter. Then add 1 tsp cumin seeds, a sprig of curry leaves, and 2 dried red chillies. Cook until the chillies darken slightly and the curry leaves are crisp.

8. 8.Pour tempering over the thambuli

   Carefully pour the hot tempering over the cucumber and curd mixture.

9. 9.Mix well and serve

   Mix the tempering into the thambuli. Serve immediately with hot steaming rice on a banana leaf. Do not heat or cool the thambuli further.