Pudina/Mint leaves are highly fragrant by itself and it contains Vitamin C and Vitamin A. It holds an important place in Indian cuisine.

Ingredients:

• 1 bunch – Mint leaves (pudina)
• 1 no – Onion (medium sized)
• 1 no – Tomato (medium sized)
• 2 or 3 nos – Green chilies
• 2 clove – Garlic
• 1/4 inch – Ginger
• 1 no – Tamarind (blueberry size)
• 2 tsp – Split black gram (ulunthu/urad dhal)
• 2 tbsp – Grated coconut
• Salt as needed

Seasonings:

• 1 tbsp – Oil
• 1/2 tsp – Mustard seeds
• 1/2 tsp – Split black gram
• 1 pinch – Asafoetida
• 4 nos – Curry leaves

Preparation method:

1. Separate mint leaves from the stalk, wash and keep them aside. Heat oil in a pan;fry split black gram until golden color. Add onion,tomato,garlic,ginger and green chili one by one saute for 3 to 4 minutes.
2. Add mint leaves along with salt and tamarind to this mixture and fry for sometime or until it cooks. Allow them to cool.
3. Grind this mixture along with coconut.Temper it with mustard, split black gram, asafoetida and curry leaves. Serve hot with idly or dosai.