This is an another version in which I have posted earlier without onion & tomato. This is how my friends make with onion and tomato which is flavourful with the mint leaves. They use grated coconut too and I will post the recipe soon.
INGREDIENTS:
Mint leaves - 2 handful
Channa dhal - 2 tsp
Urad dhal - 1 tsp
Onion - 1 finely chopped
Tomato - 1 finely chopped
Red chillies - 3 to 4
Asafoetida / Hing - a pinch
Tamarind - a small piece
Salt - as needed
To temper:
Oil - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
HOW TO MAKE:
Heat a tsp of oil in a kadai add channa dhal & urad dhal. Roast until it turn golden brown then add chopped onoins. Fry until turn into transparent then add red chillies. Saute them for a minute.
Add chopped tomatoes blend well then add the tamarind piece. Fry well until the raw smell goes.
Add washed mint leaves, asafoetida and blend well. Turn off the stove and let the kadai be in the same heat for some time. Allow it to cool down. In a mixie add all the ingredients with needed salt and make a fine paste by adding little water. Transfer into a serving bowl. Heat oil in a small tava splutter mustard seeds and curry leaves. Just pour it on the serving bowl. Pudhina chutney is ready.
TIPS:
Grated coconut can be added at last.
Fried gram dhal also can be added.
Grated coconut can be added at last.
Fried gram dhal also can be added.
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