- Mint leaves – 3 big bunches (approx. 4 cups tightly packed)
- Tamarind – a lemon sized ball
- Green chillies – 3 (long variety)
- Jaggery – marble size (optional)
- Salt – as per taste
Take out the mint leaves from the bunch (Tender stems can also be used). Discard the hard stems. Wash well. Heat a pan and saute the mint leaves till it wilts. Grind alongwith tamarind, jaggery and green chillies to a smooth paste.
In a heavy-bottomed pan, heat gingelly oil, add mustard seeds and hing. When mustard seeds splutter, add the ground paste, salt as per your tastebuds and stir it often so that it doesn’t stick to the pan. When oil leaves the sides and the paste is thick, transfer it to a bowl.
Store in a sterile bottle.
This can be used as a side dish for idli, dosa, chappati, poori, curd rice and can also be mixed with hot cooked rice with a little gingelly oil and ghee added to it. A quick lunch box meal.
Goes well with roasted appalam or papad.