Mint thuvaiyal recipe

INGREDIENTS:

1. Mint leaf - 1 bunch
2. Coriander leaf - 1/2 bunch
3. Green chili - 5
4. Ginger - 1/2 inch piece
5. Tamarind - a small pebble or goose berry size
6. Spit bengal gram - 1 teaspoon (tsp.)
7. Split black gram - 1/2 teaspoon (tsp.)
8. Shredded Coconut - 1/4 cup
9. Mustard seed - 1 teaspoon (tsp.)
10. Curry leaves - 7
11. Oil - 1 teaspoon (tsp.)
12. Salt - to taste

PREPARATION:

1. Pluck the leaves from mint and coriander leaf bunch.
2. In a pan heat oil, add spit bengal gram, split black gram, ginger, green chili and cook until the grams turn brown.
3. Now add the coriander leaves, mint leaves, tamarind and sauté for 2 minutes. Cook this down.
4. In a mixi or blender add coconut, sautéed leaves (mint, coriander), salt to taste and grind into a paste by adding as little water as possible.
5. In a another pan heat a tablespoon (tbsp.) oil, add mustard seed and when it starts to splatter add curry leaves cook for 30 second and add to mint chutney (ground paste) and serve.

NOTES: