Pudina has been an ingredient that was never used in my mom`s family. On the other hand, this was one herb that was one of my favourites. When I started cooking on my own, I sought ways and means to cook with this wonderful herb. Since I had a chance to work with people from multiple cultural backgrounds, I learnt this recipe from my colleague`s wife who was an excellent cook. They had Idlis for breakfast every single day, but the accompaniments in the form of thogayals and chutneys were so many. I guess this would kind of make up for the monotony of idlis every morning!!!
20-25 leaves of Pudina.
1 Medium Onion.
1/4 cup of Grated Coconut .
1 spoon of Urad Dhal.
1 inch tamarind piece.
3-4 Tbsp of Light Coconut Milk.
- Keep the pudina cleaned and dry.
- Take a kadai and put 2 spoons of oil. When hot, roast urad dhal and red chillies until the dal browns. Put in the mixer.
- In the remaining oil, add the sliced onions and saute well.
- When the onions turn pinkish brown, add grated coconut and the tamarind and saute for a few more minutes.
- Add the pudina leaves and switch off the stove. The heat in the vessel is enough to lightly saute the pudina leaves.
- After they cool off, add these also to the mixer and blend with a little bit of light coconut milk and the requisite salt . The coconut milk is only for added richness and is completely optional.
- Grind to a smooth paste and serve with hot Idlis or Masala Dosai.