Mint Leaves 1 1/2 cups packed
Chana Dal 3/4 cup
Urad Dal 1 tbsp
Cumin Seeds 1/2 tsp
Whole Dried Red Chiles 3 – 5
Tamarind 2 inch sized ball
Salt to taste
Oil 1 tsp
Method of preparation:
Clean, wash and roughly chop mint leaves.
Soak tamarind in half a cup of water for sometime and extract all the juice discarding the pulp.
Heat oil in a pan, add chana dal, urad dal, cumin seeds and dried red chiles.
Stir fry until dals are roasted and remove from heat.
In a blender, blend together roasted ingredients, mint leaves, tamarind extract and salt into smooth paste.
Serve spicy mint chutney with idly, dosa or steamed rice.
Notes: Fry the mint leaves with little bit of oil to suppress the fresh mint taste.