Pudina leaves or Mint leaves 1 bunch
Chana dal or Senaga papu 2 teaspoons
Urad dal or Menapa papu 2 teaspoons
Mustard seeds 1 teaspoon
Jeera or Cumin 1/2 teaspoon
Red chillies 2
Tumeric powder 1 pinch
Tamarind 2 inch
Ginger 1/2 inch piece
Green chili 1 (Adjust accordingly)
Hing or inguva 2 pinches
Oil 4 teaspoons
Salt as needed
1. Wash the pudina leaves. Heat a pan and add two teaspoons of oil after oilis heated add the pudina leaves and turn to medium flame. After two to three minutes which the leaves become little soft switch off the stove.
2. Remove the leaves from the pan and in the same pan add the remaining two teaspoons of oil, after oil is heated add chana dal, urad dal, mustard seeds, jeera, hing or inguava and red chillies. When the dals change
color switch off the stove.
3. After the tadka cools. In a mixie and bowl or blender add the pudina leaves, tadka, tamarind, green chillies, ginger , tumeric, salt, little water and blend it into a coarse mixture.
If you want to eat with dosas add little more water and make into soft mixture.