Pudina Chutney

This was something that I enjoyed with Idlies growing up.  During my school days my part would be just grinding it to a smooth paste.  Then I had no knowledge about the ingredients that went in, except for the Mint.  It was only during my college days that I was compelled to learn making this real 'tough' dish.  My mom got promoted as an Officer and she had to spend more hours at office.  This meant I had to prepare something light so that we would not stay hungry till she came and prepared lunch and served us around 8.30PM (Phew, I am sweating just to type what she did). Then too she used to keep all the ingredients and the right quantity in a plate for me to grind.  Only after marriage did I get the ingredients and the quantity right.  My hubby loves this chutney right from  the first day I made it.

Ingredients

• Mint leaves - one bunch
• Urad Dhal - 1/4 cup
• Green Chillies - 2 or 3
• Ginger - 1" piece
• Garlic - 4 pods
• Tamarind - 1/2" diameter ball
• Oil - 2 tbsp
• Salt to taste

Method

Pick and clean the Mint leaves.  Wash them several times to get rid of the dirt.  In a large skillet, add oil and heat it.  When hot add the Urad Dhal and fry till it changes color to golden brown.  Then add Green chillies, garlic and ginger and keep cooking till they lose their raw smell.  Finally add the tamarind and Mint leaves.  Turn the heat down to simmer, before adding the mint leaves.  The mint leaves will start to wilt.  When a nice aroma emanates turn off the stove and remove the skillet from the stove. Allow to cool completely.

Transfer the contents to a blender and make a smooth paste (Add water as needed).  Add salt and run the blender once to combine.  Serve with Idlies, Dosas or even Chappathis.  You can make a coarse paste with very less water and mix it with rice.  This is called the Thogayal.