MINT AND COCONUT CHUTNEY (PUDINA KOBBARI PACHADI)

Ingredints:-
Fresh Mint Leaves – 1 bunch
½ cup grated fresh coconut
5 green chillies
Sugar-1/2 tbsp(optional)
Water-1/4 cup or as required
Salt to taste
1 small piece Tamarind

For Seasoning:-
1 tbsp Urad Dal (black gram dal)
Pinch of Asafoetida(hing)

Mustard Seeds-1 tbsp

Jeera-1 tbsp

Red Chillies-3-4
curry leaves-5

Method:-
In a pan, roast the washed mint leaves and the green chillies with ½ tsp oil. Roast until the leaves wilt and are slightly brown. A nice aroma will emanate. Turn off the stove. Add the tamarind piece to this and keep aside. Combine all the roasted ingredients (Mint leaves, green chilies), the fresh coconut, salt,sugar, turmeric ,tamarind and about ½ cup of water and grind to a smooth paste. In a small pan, roast the urad dal with a drop of oil on low heat until light brown. Season with mustard seeds, urad dal, dry red chillies and curry leaves, Asafoetida.
Serve with hot rice.

I am sending this recipe for the Herb Mania-Fresh mint Event hosted by Dee of Ammulu' s Kitchen.