Mint Leaves have lots of health benefits which includes digestion, breath freshener, blood purifier, natural glow to skin and many more. Generally i make kothamalli thuvayal and pudhina thuvayal separately. After making a rich biryani yesterday, i m in short of both leaves. Hence planned to incorporate both in today's meal. It goes well as a side dish with rasam and curd, also can mix with rice as a variety rice and suits best for lunch box too. So, here comes:
Ingredients:
- Mint Leaves - 1 bunch
- Coriander Leaves - 1/2 bunch
- Red Chilly - 3 or 4
- Urad Dal - 1 tbsp
- Channa Dal - 1/2 tbsp
- Toor Dal - 1/4 tbsp
- Black whole pepper - 1/4 tbsp
- Hing or Asafoetida - a pinch
- Tamarind - 1tsp
- Gingelly oil - 1 tsp
- Salt to taste
Instructions:
- Heat a pan and roast urad dal, channa dal, toor dal, pepper with a tsp of oil.
- Once it turned golden brown add red chillies, tamarind and hing.
- Now Add the washed and drained leaves.
- Cook it for a couple of minutes. Once cooled grind everything with salt.
- To temper add gingelly oil in a pan, add mustard and urad dal and allow it to splutter.
- Add the ground paste and cook for 2 to 3 mins.
- Serve it with hot steamed rice.
- Mix it with rice along with gingelly oil. perfect for lunch box.
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