This is a South Indian fresh chutney that is best eaten with rice and ghee. It would also serve as a great accompaniment to dosas.
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Makes: 1 cup
1 ½ cups fresh pudina (mint) leaves
3 teaspoons oil
1 tablespoon urad dal (skinned split black lentils)
1 teaspoon chana dal (split Bengal gram)
1 teaspoon mustard (rai) seeds
1 tablespoon coriander (dhania) seeds
6-8 dry red chillies
1 teaspoon tamarind paste
Salt to taste
Oil for cooking
Directions Cook:15min › Ready in:15min
Heat 1 teaspoon oil in a pan. Add the mint leaves and fry for 3 – 5 minutes, they wilt slightly. Do not overcook.
Prepare tadka. Heat 2 teaspoons oil in a kadhai or frying pan. Add the tadka ingredients and fry for a few minutes till the lentils are brown and the seeds start to splutter. Take off heat and set aside.
Grind the tadka mixture into a coarse powder. You may use a mixer or a mortar and pestle. Add the mint leaves, tamarind and salt, and grind till the leaves are crushed.