Ingredients:
Ingredients:
2-3 large bunches of pudina/mint leaves
1 large bunch of coriander leaves
Small lemon sized tamarind
Dry red chilies 6-8
Cumin Seeds 1-2 tbsp
Coriander seeds 2-3 tbsp
Salt to taste
Mustard seeds 1-2 tsp
Minapappu/Black gram 2 tsp
Curry leaves 8-10
Oil 2-3 tbsp
Method:
Wash the tamarind and soak in water just about enough to submerge it. Wash the pudina and coriander leaves thoroughly. Heat 1 tbsp of oil in a cooking pan and fry cumin seeds, coriander seeds, and about 2-3 dry red chilies one after the other and set aside. Then add pudina and coriander leaves and fry for about four to five minutes or till the leaves wilt completely. Cool the above fried ingredients. Grind the cumin and coriander seeds, and red chilies. Then add the leaves, tamarind soaked in water, and salt to taste and grind to a smooth consistency. Heat the remaining oil in a cooking pan and add mustard seeds. When they begin to pop add minapappu and fry till lightly brown. Then add the curry leaves and the ground mixture. Fry thoroughly for about five to seven minutes. Cool and store in an airtight container.
serve with dosa.
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