Pudina Thuvayal

                                            Pudina Thuvayal

           A very simple recipe, yet very tasty. My son loves to eat this mixed with hot plain white rice. The recipe can be made adding coconut or without coconut. The latter recipe stays well for about a week. But I feel the coconut version is more tastier. Here I am posting the non-coconut version.

Cuisine: South Indian
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Grinding Time: 5 minutes


Ingredients:
Fresh pudina leaves: 1 cup tightly packed
Coriander leaves: 1 hand full (Optional) 
Coriander seeds: 1 tablespoon
Bengal gram + Urad dhal: 1 tablespoon
Tamarind: Marble sized ball
Red chilli: 6 nos( or less) as per taste
Salt as per taste
Water as needed
Oil: 2 tea spoons for tempering
Mustard seed: 1/4 teaspoon for tempering
Curry leaves: a few for tempering 

Method:
1. Pluck only the leaves from the pudina stem and discard the stem.
2. Wash the leaves well in running water or rinse it well in water and keep it aside. Likewise, do it for coriander leaves.
3. Place a pan on the stove and add 1/2 teaspoon of oil and heat it, add bengal gram and urad dhal. Saute it well, add in coriander seeds and saute it till aroma rises from it and turns golden brown.
4. If you are adding coconut, add in, at this stage, otherwise skip it.
5. Add tamarind, chillies and the leaves and put off the stove.
6. Let it cool down completely.
7. Grind it in a mixie jar, using very little water into a fine smooth paste.
8. Place a pan, add oil and heat it. Add mustard seeds and curry leaves and let it splutter.
9. Add this tempering to the thuvayal, mix well.
10. Taste best when mixed with plain hot white rice and with a dash of ghee.