Mint-Curry leaves-Cilantro Thuvaiyal (Chutney)

Thuvaiyal/Thogayal is a South Indian condiment. It is more like chutney but a little thick in its form and has lentils and spices along with the main ingredient(s). It is simple and easy to make and a perfect dish for a hurry burry cooking. Mint, curry leaves and cilantro are a great combination for making a spicy thuvaiyal.  It goes well with plain white rice and papad or with rasam/sambar rice or curd rice. It is also good with idli or dosa. Refrigerate it in an air tight container for 4 to 5 days.

Cooking time: 20 minutes

Spice level: 3.5 out of 5

Ingredients:

• Coriander leaves or cilantro – 2 cups (packed)
• Mint leaves – 1 cup
• Curry leaves – 2 to 3 strings
• Oil – 1 and 1/2 tsp
• Dried red chilies – 3
• Ginger – 1″ piece
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Whole tamarind (no seed) – 1/2 tsp
• Shredded coconut – 2 tbsp
• Salt to taste

Method of preparation:

1. Heat oil in a pan and add chana dal, urad dal and dried chilies.
2. Fry till the lentils become golden brown. Transfer it to a plate and let it cool.
3. In the same pan, add 1/2 tsp of oil and add ginger, mint, cilantro and curry leaves.
4. Saute for a couple of minutes over medium heat until the leaves are shrunk (not too much). Allow it to cool.
5. Pulse the roasted lentils and chilies in a blender for 3 to 4 times.
6. Add the leaves, tamarind, coconut and salt, grind it to a coarse paste with a little water.
7. Thuvaiyal is ready.