Mint thuvaiyal recipe (1)

INGREDIENTS:

1. Mint (Pudīna) - 1 bunch
2. Coriander leaves - a handful
3. Spilt bengal gram - 1 cup
4. Split black gram - 1/4 cup
5. Dry chili - 8
6. Green chili - 3
7. Chopped Onion - 1/2
8. Tamarind - a gooseberry size
9. Curry leaf - 8
10. Asafoetida powder - 1/4 teaspoon (tsp.)
11. Salt - as needed
12. Oil - 3 or 4 tablespoon (tbsp.)
13. Ghee - 1/4 teaspoon (tsp.)

PPREPARATION:

1. Get only the leaves from mint bunch.
2. Heat oil in pan. Add asafoetida powder once it changes color, add bengal gram, black gram and sauté them until they turn to golden brown.
3. Now add dry chili and sauté until they turn color.
4. Now add green chili and sauté until they sautéed.
5. Now add onion and sauté until they start to turn translucent (brown).
6. Now add the coriander leaves and sauté until they shrink and sautéed.
7. Now add the mint leaves and sauté until they shrink and sautéed.
8. Finally add the tamarind. Mix well and remove from heat. Let this cool down to room temperature.
9. Now grind the cool down ingredients, by adding salt as needed into a fine thick paste only adding little water as possible.
10. Melt ghee in pan, add curry leaves and sauté for a minute and add to mint chutney. Mix well and serve.

NOTES:

1. Add mint leaves last or the taste will differ.