Ingredients:

• bunch Mint leaves (no stalk), dried under the fan
• 1 ball Lime sized Tamarind
• 5 to 6 Red Chillies
• 1/2 tsp – Hing powder
• small piece Jaggery (optional)
• 2 tbsp – Urad Dal
• salt to taste
• 1 tsp – oil

Method:

1. Heat oil and roast urad dal to a golden brown.
2. Add chilli and roast for another minute.
3. Toss the mint leaves in a pan, for a minute separately.
4. Dry grind the dal, chillies hing powder, tamarind and salt.
5. Add the mint leaves. Grind Store in an airtight container.
6. Preserve for 10 to 15 days.

Recipe courtesy of Anita Raheja