Yields: about half cup
Shelf life: a week or two
Storage mode: Refrigerator
- Pudina leaves (loosely packed) - 4 cups
- Whole urad dhal - 2 tbsp
- Whole dry red chillies - 3 to 5
- Asafoetida powder - 1/4 tsp
- Tamarind - small pebble sized
- Sesame oil - 2 tsp
- Salt - to taste
- Soak pudina leaves in water for about 15 min; wash & drain water.
- Wash leaves well in water again for about 2 to 3 times to get rid off dirt & mud.
- Drain leaves using a colander; set aside.
- 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.
- Transfer contents on to a plate & sprinkle asafoetida powder over the hot sauteed urad dhal; set aside.
- Remove stalks, add whole red chillies & saute for 2 to 3 min in low flame; set aside.
- Discard impurities from tamarind; add to pan & saute for a min or two; set aside.
- Wash pan & dry with a clean cloth.
- Heat a teaspoon of oil in the pan, add the washed & drained pudina leaves & saute until fairly dry.
- Remove them on to a plate; allow to cool.
- Wash & wipe small dry grinding jar of the mixie with a clean,dry cloth.
- Grind sauteed urad dhal along with asafoetida powder, red chillies and salt to a fine powder.
- Add sauteed pudina leaves, tamarind & grind once again for about a min or two stirring contents at regular intervals.
- Once done check & adjust salt according to taste.
- Transfer contents to a clean, dry jar; seal tightly with lid and refrigerate.
- Can be served along with plain, steamed rice with a dollop of ghee/sesame oil or with curd rice.