Ingredients:

Pudina Leaves – 1 heaped cup

Grated Coconut – 1/2 cup

Red Chilli – 1

Garlic Clove – 1

Asafoetida – 3 pinches

Tamarind – size of a marble

Salt as required

For Seasoning,

oil – little

mustard, uradh dhal – 1 tsp

curry leaves – little

Method:

1. Dry roast pudina leaves for about 1-2 mins. Cool it.

2. To the pudina leaves, add other ingredients and grind well.

3. In a kadai heat oil, then add curry leaves and mustard, urad dhal mixture. After you see mustard split, add it to the chutney.