Puthina (mint) - 1 big bunch
Grated coconut - 1/2 cup
Tamarind extract - 1/2 teaspoon
Green chillies - 5 nos
Ginger - 1 short piece (about 5 gms)
Salt to taste
Destalk and clean the mint leaves. Place all ingredients , except salt in a skillet and simmer for 2 minutes with the lid on. Cool and grind to smooth paste in a mixer bowl. Add salt to taste. Check for tanginess, if less add a teaspoon of lemon juice.
Season with crackled mustard seeds and curry leaves.
Excellant with hot dosas and idlis.
1 hour ago