Pudina Thogayal

Prep Time: 20 min
Yields: about half cup
Shelf life: a week or two
Storage mode: Refrigerator

Ingredients

1. Pudina leaves (loosely packed) - 4 cups
2. Whole urad dhal - 2 tbsp
3. Whole dry red chillies - 3 to 5
4. Asafoetida powder - 1/4 tsp
5. Tamarind - small pebble sized
6. Sesame oil - 2 tsp
7. Salt - to taste

Method

1. Soak pudina leaves in water for about 15 min; wash & drain water.
2. Wash leaves well in water again for about 2 to 3 times to get rid off dirt & mud.
3. Drain leaves using a colander; set aside.
4. Heat a teaspoon of oil in a pan in medium flame for 2 min; add whole urad dhal; reduce flame to low & saute until golden brown.
5. Transfer contents on to a plate & sprinkle asafoetida powder over the hot sauteed urad dhal; set aside.
6. Remove stalks, add whole red chillies & saute for 2 to 3 min in low flame; set aside.
7. Discard impurities from tamarind; add to pan & saute for a min or two; set aside.
8. Wash pan & dry with a clean cloth.
9. Heat a teaspoon of oil in the pan, add the washed & drained pudina leaves & saute until fairly dry.
10. Remove them on to a plate; allow to cool.
11. Wash & wipe small dry grinding jar of the mixie with a clean,dry cloth.
12. Grind sauteed urad dhal along with asafoetida powder, red chillies and salt to a fine powder.
13. Add sauteed pudina leaves, tamarind & grind once again for about a min or two stirring contents at regular intervals.
14. Once done check & adjust salt according to taste.
15. Transfer contents to a clean, dry jar; seal tightly with lid and refrigerate.
16. Can be served along with plain, steamed rice with a dollop of ghee/sesame oil or with curd rice.