As Kundan is very fond of pudina I make pudina thovials frequently but I prepare pudina chutneys only for chaats. Yesterday, I had prepared a hybrid of thovial and chutney to accompany dosa. To be honest he didn’t like it as much as his favourite thovial but what I liked was the bright green colour & taste. It was very fresh and you can feel the taste of mint while in thokku or thovial though the flavour is stunning, the taste is dominated by tamarind, dry chilies and salt.
Preparation Time 20 minutes (for cleaning mint)
Cooking Time: 5 minutes
1. Mint – 1 bunch
2. Coconut grated – 2 tbsp
3. Ginger – 1” piece
4. Green Chilies – 3
5. Tamarind – 1” piece or 1 tbsp pulp (Alternatively you can add juice of half a lemon)
6. Salt as per taste
7. Oil – 1 tbsp
8. Mustard seeds – ¼ tsp
9. Urad dal – ½ tbsp.
10. Asafoetida – 1 pinch
Step 1: Clean and wash the mint leaves thoroughly. Sauté it in a tsp of oil only until it softens and colour changes. Let it cool down.
Step 2: Prepare tempering by sprinkling asafoetida & spluttering mustard seeds in oil and then roasting urad dal in it till brown. Keep this aside.
Step 3: Sauté green chilies in the same kadai with grease left in it.
Step 4: Now in a mixer jar take mint, coconut, peeled & sliced ginger, green chilies, tamarind, salt and grind it well. Add water as required and adjust salt.
Step 5: Take it into a serving bowl and pour the prepared tempering over it.
Step 6: Serve with idli or dosa.