Mint (Pudina) Thogayal

How to Prepare

1. Heat 1 tablespoon of oil in a pan over medium heat.
2. Add 5 teaspoons of urad dal and fry until golden brown, then set aside.
3. In the same pan, add 5 dried red chilies and fry for a few seconds until they puff up, then set aside.
4. Add 2.5 cups of fresh mint leaves to the pan and sauté for 1-2 minutes until they wilt. Let it cool.
5. In a blender, add the fried urad dal, red chilies, wilted mint leaves
6. 5 tablespoons of grated coconut
7. 5 teaspoons of tamarind paste, and salt to taste.
8. Blend everything into a coarse paste, adding a little water (about 5-10 tablespoons) if needed to adjust consistency.
9. Heat 2.5 tablespoons of oil in the pan for tempering. Add 2.5 teaspoons of mustard seeds and let them splutter.
10. Add a pinch of asafoetida (hing) to the tempering and turn off the heat.
11. Pour the tempering over the thogayal and mix well.
12. Serve with rice, idli, or dosa.