Pudina Thogayal (Mint Chutney) (without coconut)

A versatile chutney that can be paired with anything...

This is a spicy, tangy chutney, that can be mixed with hot rice and ghee. This is also a side dish to a variety of foods, like idly, dosa, upma, etc. Goes well with a sandwich or a samosa too!!!

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Ingredients:

• Mint leaves (pudina) – 1 cups tightly packed

• Onion – 1 (small one, chopped roughly)

• Tomato – 1 (small one, chopped roughly)

• Mustard seeds - 1/2 tsp

• Urad dal – 1 Tbsp

• Channa dal – ½ Tbsp

• Tur dal – ½ Tbsp

• Garlic cloves - 2

• Red chillies – 2

• Turmeric powder – 1/4 tsp

• Tamarind – small piece (optional)

• Asafoetida – ¼ tsp

• Salt – to taste

• Oil – 2 tsp

• Water - 1/4 cup

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Preparation:

1. Heat oil in a pan and add the mustard seeds. When they begin to sputter, add the dals and fry until they turn golden brown and add chillies and stir

2. Add onion and garlic and saute till the onion is slightly browned

3. Add tomato and turmeric powder. Saute till the raw smell of tomato leaves and it all comes together (for around 5 minutes)

4. Add the chopped mint leaves, salt, and hing and cook until the mint leaves wilt (for around 3 minutes)

5. Add tamarind and mix well and remove from fire.

6. Cool the ingredients and grind with very little water. Don’t grind smooth, just grind it a little coarse. Taste and adjust salt and consistency

7. Mix with hot rice and ghee. Serve as a side dish to Idly, dosa, upma, samosa, etc. Use to prepare sandwitch.

8. This chutney can be stored in the refrigerator for a week.

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