PUDHINA THUVAIYAL WITH CONONUT (MINT CHUTNEY)

Those who got bored of the usual chutneys for tiffens and wants to have a different sidedish for rice items instead of the usual vegetables can definitely go for this as a sidedish.It will also be ideal for pulav items...

INGREDIENTS
PUDINA LEAVES-1 BUNCH
ONION-1 MEDIUM
TOMATO-1 MEDIUM
TAMARIND-SMALL PINCH
DRYRED CHILLIES-3 TO 4
GINGER-5 SMALL PIECES
URUDDAL-2 TABLESPOONS
COCONUT- 1 TO 2 TABLESPOONS
SALT-AS REQUIRED
OIL- 3 TABLESPOONS

PREPARATION
Pour  1 teaspoon of oil in a pan.once heated, fry the redchillies keep aside. Then add urud dal fry it until it turns golden brown... remove the dal from pan .Now add ginger saute for a minute until you get flavour then keep aside.Now again add 2 tablespoon oil in a pan and add washed pudhina leaves , saute it well until raw flavour goes...it should be well cooked.Then remove it, and add onions add oil if its dried out. once onion's raw flavour goes and well cooked remove it and add tomatoes saute well once cooked, keep aside.Finally tamarind,saute for a minute adding oil and keep aside.No need to cook the coconut.

Once the fried ingredients gets warm , first add uruddal and chillies grind it and once its done add the remaining ingredients add salt and grind everything together.Now tasty pudhina thuvaiyal is ready...

TIPS
1.Each ingredients should be sauted seperately for good taste.
2.When grinding add urud dal and red chillies first , grind together then add rest of ingredients together with it.If you add it togetherand grind, the dal and chillies wont be grinded well.
3.All the ingredients should be cooked well until raw flavour goes for a good chutney...Otherwise taste wont be good.especially pudhina leaves ,add enough oil and saute it very well so that it cooks very well and becomes very less in quantity after cooking, for good chutney.You can see the difference in the picture , before and after sauting the leaves.
4.dont add too much of coconut, maximum 2 teaspoons is enough otherwise taste will change.