By Jahnavi Pramod, Bangalore
Pundina/Mint 2 bunches
Powdered Jaggery 2tbsp
Asafoetida 1/4 tsp
Tamarind 3-4 leaves
Salt to taste
Fry in 2 tbsp oil:
Chana Dal Â¼Cup
Urad Dal ½Cup
Coriander Seeds 4tbsp
Cumin seeds 1 tbsp
Red chilles 6-8
*** Fry till they become red & crispy
1. Wash pudina leaves and dry on a clean cloth for water to get absorbed.
2. When dry, broil the leaves on low heat till dried and becomes crispy (but not browned), remove, set aside.
3.Powder the fried ingredients coarsely, add pudina leaves salt, jaggery, tamarind (cut into small pieces) and asafoetida.
4.Grind the mixture & do not make a fine powder, let it be little coarse.
Note: Served with hot steaming Ghee Rice, Curd Rice,Dosa, Idli & Chapaties