Heat ghee in a kadai or heavy-bottomed pan.

Add methi seeds and dry red chillies.

Roast until methi seeds and red chillies turn brownish and aromatic.

Transfer to a plate to cool.

In a mixer grinder, blend methi seeds, grated coconut, salt, and a little yogurt to make a smooth paste.

Add water if needed to help blending

Transfer the mixture to a serving bowl.

Add remaining yogurt and stir well.

Add salt and check the taste.

Heat ghee in a small tadka pan over medium heat for seasoning.

Add mustard seeds and allow them to crackle.

Add curry leaves and turn off the heat.

Pour the seasoning on the Menthe Tambli and stir gently.

Serve as a side dish with your main course meal.