Pudhina Thuvayal (Mint chutney for rice)

Ingredients:

Mint leaves	3 cups
Oil	1 tbsp
Mustard seeds	¼ tsp
Urad dhal	1 tbsp
Cumin seeds	1 tsp
Red chilli	6 – 7 nos
Tamarind	3 small pieces
Salt	½ tsp

Tempering ingredients:

Oil	2 tsp
Mustard seeds	little
Red chilli	1 (break and discard the seeds)
Curry leaves	5 – 6 nos

Method:

1. Wash mint leaves 2-3 times and drain the water using a colander. Squeeze the leaves gently to remove exccess water and keep in a plate. Keep aside. 
2. Heat a kadai with 1 tbsp of oil. Add mustard seeds and allow to splutter. Lower the flame and add urad dhal, cumin seeds and red chillies. Fry untill colour changes (do not brown). Now add mint leaves and tamarind pieces (no need to add water). Mix and cook till leaves shrinks and comes together (leaves becomes soft). Switch off the flame and add salt. Mix again and allow to cool. Once cooled, grind into a coarse paste using little water (thuvayal should be thick. So use water carefully). Adjust salt if needed. 
3. Tempering:  Heat 2 tsp of oil in a kadai. Add mustard seeds and allow to splutter. Lower the flame and add red chilli and curry leaves. Fry a second and switch off the flame. Add the ground chutney and mix well to combine. Pudhina Thuvayal is ready. 

Can stay good in fridge for 3-4 days. 

Mix with hot rice or serve as accompaniment to main meal. 

Suggestion: can add 2 tbsp of grated coconut while grinding. If used coconut, then it should be consumed with in a day.