Mint thuvaiyal recipe (2)

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Mint leaf - from 1 bunch
  2. Coconut - 1/2
  3. Dry chili - 12
  4. Tamarind - 1 gooseberry size
  5. Split black gram - 1 tablespoon (tbsp.)
  6. Asafoetida powder - 1/2 teaspoon (tsp.)
  7. Curry leaf - 6
  8. Mustard seed - 1/2 teaspoon (tsp.)
  9. Oil - 1 1/2 tablespoon (tbsp.)
  10. Salt - 1 teaspoon (tsp.)

PREPARATION:

  1. Heat a tablespoon (tbsp) of oil. Now add the black gram and sauté for 30 seconds.
  2. Now add the dry chili, tamarind and sauté for a minute.
  3. Now add the mint leaves and sauté until they change color. Cool this down and grind into fine thick paste by adding coconut, 1/4 cup of water to chutney consistency.
  4. In a pan heat rest of the oil. add mustard seeds, asafoetida powder, curry leaves. Once the mustard seeds stop splattering add this to chutney mix well and serve.

NOTES:

  1. Goes well with idli and dosai.



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