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Pudina Pachadi/Mint Chutney

Sometimes I feel bored to eat the same palli chutney with breakfast. So I made Pudina pachadi,  of course with a touch of peanuts though.

Do not get intimidated by the oil floating over the top :). I just poured the tempering over the top and took the picture. Once you give it a good stir, you will see everything disappearing into the chutney... And you always can control the oil you add in for your tempering. So give it a try and you will be glad that you tried something different..yet tasty ...

1 big bunch of Mint
1 tbsp chana dal
2 tbsp peanuts
2 tbsp dry coconut powder
small lemon sized tamarind or 1 tbsp tamarind paste
1 green chilli
2 dried red chillies
2 garlic cloves
1 tsp cumin seeds
1 tbsp oil
For Tempering
1 tbsp oil
1 red chilli
1/2 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1/2 tsp cumin seeds
1 small clove garlic crushed
pinch go turmeric
pinch of Asafoetida/hing (Inguva)(Optional)
5 to 6 curry leaves
Heat 1 tbsp of oil in a pan. Add the peanuts, chana dal, red chillies, green chilli and roast till dals are light golden brown in color. Take them into a plate and let them cool. Add in the coconut powder and toast for couple of seconds. Dump it onto the same plate and let it cool. Add in mint leaves to the pan and let the leaves wilt down for 3 to 4 minutes. Turn off the heat and let everything cool.
Meanwhile soak the tamarind in warm water and extract the juice. Set aside.
Add all the ingredients except for the tempering to a blender jar and blend to a smooth paste adding little water if needed. Take the chutney into a bowl and set aside.
Now in a pan heat 1 tbsp oil. Add the tempering except for the curry leaves and let them splutter. Add in the curry leaves, let them splutter and turn off the heat. Add the tempering mixture to the chutney.
This chutney can be served with dosa, idli and punugulu.


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