Pudhina-Kothamalli Thuvaiyal (Mint-Coriander Thuvaiyal)

Ingredients

• 1 bundleMint (pudhina) leaves
• 1/2 bundleCoriander (kothamalli) leaves
• 15Curry leaves (karuvepala)
• 1 tbspChana dal (kadala parupu)
• 2 tbspUrad dal (ulundhu)
• 4Dry red chillies
• 4Garlic cloves (pundu)
• 1 inchGinger, small piece
• 10 gTamarind
• 2 tbspSesame oil
• to tasteSalt
• a pinchHing (asafoetida)

Method

1. 1

   Heat 1 tbsp sesame oil in a kadai. Add chana dal and urad dal and roast on low until deep golden, about 2 minutes.

2. 2

   Add dry red chillies, garlic, ginger and a pinch of hing. Sauté 30 seconds.

3. 3

   Add mint, coriander and curry leaves. Sauté on medium for 2-3 minutes until the leaves wilt and the raw smell goes.

4. 4

   Take off the heat. Cool slightly.

5. 5

   Transfer to a mixie with the tamarind and salt. Grind to a thick coarse paste — add only 1-2 tbsp water if needed.

6. 6

   Heat the remaining 1 tbsp sesame oil and pour over the thuvaiyal for shine. Serve with hot rice and ghee, or as a chutney for idli.