Clean and wash mint leaves.

In a pan, add a few drops of ghee and roast cumin seeds, peppercorns, and green chili for a minute.

Add the mint leaves and sauté for 2-3 minutes, or until the leaves soften and change color.

Remove from the heat and let cool.

Grind the leaves, spice mix, coconut, and salt to a smooth paste in a mixer, adding a little water.

Pour the mixture into a bowl and add buttermilk.

Mix well, adjusting the consistency as needed (should be thin).

Heat the remaining ghee in a small pan.

Add mustard seeds and cumin seeds; when they splutter, add curry leaves.

Pour the tempering over the thambli.

Serve at room temperature with rice or enjoy as a drink.