Mint thuvaiyal recipe (2)

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.