Mint Chutney (Pudinaku Pacchadi)

Course : Curry
Serves: 1
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1 bunch mint leaves
4 medium red chiles
1 teaspoon black mustard seeds
1 teaspoon peeled broken black gram dal -- (urad dal)
1 tablespoon oil
tamarind -- the size of a small lemon
1 teaspoon salt -- to taste

Preparation / Directions:

1. Wet tamarind in a little water. 2. Pluck and clean mint leaves. Dry. 3. Fry red chiles, mustard seeds, black gram. Remove from the frying pan for masala. 4. Fry mint leaves until the colour turns dark. Cook well. Grind the masala with tamarind and salt. Add mint leaves and grind.

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