Pudina/Mint leaves are highly fragrant by itself and it contains Vitamin C and Vitamin A. It holds an important place in Indian cuisine.
- 1 bunch – Mint leaves (pudina)
- 1 no – Onion (medium sized)
- 1 no – Tomato (medium sized)
- 2 or 3 nos – Green chilies
- 2 clove – Garlic
- 1/4 inch – Ginger
- 1 no – Tamarind (blueberry size)
- 2 tsp – Split black gram (ulunthu/urad dhal)
- 2 tbsp – Grated coconut
- Salt as needed
- 1 tbsp – Oil
- 1/2 tsp – Mustard seeds
- 1/2 tsp – Split black gram
- 1 pinch – Asafoetida
- 4 nos – Curry leaves
- Separate mint leaves from the stalk, wash and keep them aside. Heat oil in a pan;fry split black gram until golden color. Add onion,tomato,garlic,ginger and green chili one by one saute for 3 to 4 minutes.
- Add mint leaves along with salt and tamarind to this mixture and fry for sometime or until it cooks. Allow them to cool.
- Grind this mixture along with coconut.Temper it with mustard, split black gram, asafoetida and curry leaves. Serve hot with idly or dosai.