Preparation time: 10 minutes
Cooking time: 15 min
Serves: 1 cup

Ingredients: (measuring cup used = 240ml)

1. 1 bunch pudina or mint leaves
2. 6 - 10 red chilies (adjust as per your spice level)
3. 1/2 cup gram dal or chana dal
4. 1/2 cup urad dal
5. 1/2 cup dry coconut or desiccated coconut
6. 1/4 tsp asafoetida
7. 1 small lemon sized tamarind (I used vate huli powder)
8. Salt as per your taste
9. Sugar as per your taste (optional)
10. 1 tsp cooking oil

Instructions for making pudina chutney powder:

1. To beginwith, pick, rinse and spread the pudina leaves on a cotton cloth. Leave them aside until most of the water content is dried.
2. Next heat a frying pan and add in gram dal or chana dal. Dry roast them until slightly brown under medium flame. Once they are done take them out and set it aside.
3. Followed by add in urad dal. Dry roast until slightly brown under medium flame. Once they are done take them out and set it aside.
4. After that add in 1 tsp cooking oil and fry the red chilies. Fry them until they are crisp and puffed up. Once done, take them out and keep them aside.
5. Next to the same pan, add in pudina leaves. Make sure the leaves are dry or not having excess water.
6. Roast the pudina leaves until dry and wilted.
7. Add in dry or dessicated coconut. Fry for few minutes.
8. Add in all other previously fried ingredients. Give a quick mix and switch off the stove.
9. Add in asafoetida and tamarind pieces (Please note, I have used vate huli powder), salt and sugar (optional). Give a quick mix.
10. Once they are cool, transfer them into a mixie jar.
11. Grind until fine powder. Store it in an air tight container.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.