Ingredients:
Mint/Pudina - 1 bunch
Kadala Parupu/Channa Dal - 10gms
Ulatham pArupu /Uradh Dal - 5gms
Dry Red Chilly - 4-5
Tamarind - 1 small lemon size ball
Asafatida/Perunkayam/Hing - 1/2tps
Refined oil - 2tbs
Salt - 1/2tbs
Water - As required
Method/Vidhiee:
1. Wash well the mint leaves and remove the leaves seperately from arc.
2. In a pan add oil saute channa dal, red chilly, asafatida, uradh dal till the dals turn light brown.
3. Keep them aside and cool them.
4. In the same an add the pudina leaves and saute without switching on the flame.
5. Add tamarind and salt to it.
6. First in a blender grind the dal and chilly dry.
7. Once they turn powder add the pudina tamarind, salt and run to make a fine powder.
8. Add water and grind them again. The consistency is like a paste. Not too liquid nor top dry.
You can store this in fridge and keep for a week.
Eat with hot white rice with til oil. It also goes well with Dosa, Chapathi. Idli, even can be used as a bread spread :) to make sandwiches
Mint/Pudina - 1 bunch
Kadala Parupu/Channa Dal - 10gms
Ulatham pArupu /Uradh Dal - 5gms
Dry Red Chilly - 4-5
Tamarind - 1 small lemon size ball
Asafatida/Perunkayam/Hing - 1/2tps
Refined oil - 2tbs
Salt - 1/2tbs
Water - As required
1. Wash well the mint leaves and remove the leaves seperately from arc.
2. In a pan add oil saute channa dal, red chilly, asafatida, uradh dal till the dals turn light brown.
3. Keep them aside and cool them.
4. In the same an add the pudina leaves and saute without switching on the flame.
5. Add tamarind and salt to it.
6. First in a blender grind the dal and chilly dry.
7. Once they turn powder add the pudina tamarind, salt and run to make a fine powder.
8. Add water and grind them again. The consistency is like a paste. Not too liquid nor top dry.
You can store this in fridge and keep for a week.
Eat with hot white rice with til oil. It also goes well with Dosa, Chapathi. Idli, even can be used as a bread spread :) to make sandwiches
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