Urad Dal and Mint Chutney

Ingredients

• 2 bunch Mint (Medium sized bunch)
• 3 tbsp Whole Skinless Urad Dal (You can also use split urad dal)
• 1 tsp Coriander seeds
• 5 unit/count Green chillies (Adjust for your spice level)
• 5 unit/count Dry red chillies (Adjust for your spice level)
• 1 tbsp Tamarind (raw)
• 2 tbsp Oil
• 4 unit/count Garlic cloves
• 10 unit/count Curry leaves (Around 10 leaves or 1 sprig)
• 1 tsp Cumin seeds
• 0.5 unit/count Onions (Medium sized)

Instructions

1. 1Heat oil in a kadai over medium heat. Add the urad dal and coriander seeds, frying for about one minute until aromatic.
2. 2Add green chillies and dry red chillies to the kadai. Sauté for about one minute, then add garlic, curry leaves, and tamarind. Continue sautéing until the urad dal turns slightly brown.
3. 3Add the mint leaves to the kadai and sauté for a few minutes until the leaves are wilted and cooked. Remove from heat and allow to cool.
4. 4Transfer the cooled mixture to a mixer grinder. Grind briefly to achieve a coarse texture, ensuring not to over-process.
5. 5Garnish the chutney with raw onions. Serve with ghee and rice, or enjoy with dosa or idly.