Pudhina Chutney

This is my version of the traditional south indian style pudhina(mint) chutney. Pudhina is a part of our herb garden. We are big fans of pudhina at our house.(One of Chula's very early words, after 'amma' was 'podhana' :) ) So I try to incorporate pudhina in to lots of my dishes.

What is different?
I use coconut sparingly in all my cooking. Couple of reasons - because it is not very healthy and the dish spoils very soon if made with coconut.

Instead I use roasted channa daal and few almonds to provide the creamy consistency and to compliment the taste of pudhina.

Ingredients
Pudhina - 1 bunch
Corriander Seeds - 1 tbsp
Urad Daal - 1tbsp
Dry Red Chilli - 2 nos.
Roasted Channa Daal - 2 tbsp
Almonds - 5 nos.
Tamarind Paste - 2 tsp
Asafoetida - 1 pinch
Oil - 1 tsp
Salt - to taste

Directions:

1. Clean and wash pudhina.


2. Heat oil in kadai.


3. Add corriander seeds and fry well.


4. Add urad daal.


5. When uraad daal is brown add dry red chillies.


6. When chillies are done, add asafoetida and washed pudhina.


7. Remove kadai from heat and add salt, tamrind, roasted channa daal and almond.


8. Let cool and grind well.