Ingredients to make Pudina/Mint leaves Chutney

• Pudina leaves – 1 big cup
• 1/2 cup coconut – grated
• Red chilies – 2-3
• Coconut – 2 tbsp
• Tamarind juice – 1 tbsp
• Oil – 3 tbsp
• Salt to taste
• Kadle bele/Bengal gram – 2 tbsp
• Uddina bele/ Black gram – 2 tbsp
• Asafoetida – 1/2 tsp
• Jaggery – to taste

Seasoning:

• 1 tsp oil
• Few curry leaves finely chopped
• 1 tsp ural dhal
• 1/4 tsp mustard seeds
• Salt to taste.
• Asafoetida a pinch
  

  Directions to make Pudina/Mint leaves Chutney:

• Wash pudina leaves and drain the water.
• In a kadai, add a half teaspoon of oil and fry Kadale bele and Uddina bele till turns golden, add chillies , asafoetida and fry for 2-3mins.
• Add coconut, fry for 3-4 mins till coconut loses its water content. Finally add pudina leaves, fry until it shrinks and well fried.
• Put in a blender, add the above mixture tamarind juice, little jaggery and salt grind them to a medium paste.
• If paste is very thick u can add some water.
• Add seasoning-
• Heat the oil, add asafoetida, cumin seeds and Jeera seeds. Its consider done when cumin seeds starts fluttering.
• Add this to chutney.

• –Serve with hot rice or dosa or idly–