Mint Thogayal

Ingredients:

1. Mint - 1 bunch (packed tightly). (Wash the leaves well!)
2. Tamarind - 1 small lemon sized ball
3. Red chilies - 3-4 (adjust according to taste)
4. Mustard seeds - 1tsp
5. Urad dal - 1 1/2 tsp
6. Asafoetida - 1/4 tsp
7. Salt to taste
8. Oil - 1 table spoon

Method:

1. In a pan, heat oil.
2. Add mustard seeds. When they start to crackle, add asafoetida and urad dal.
3. When the dal starts to change color, add the red chilies.
4. Saute for a minute in medium flame. (Do not let the dals to turn black)
5. Switch off the flame and add the mint leaves and saute for 1 minute.
6. Let this mixture cool. 
7. Grind with tamarind and salt to taste.
8. Add little water if required to get a thogayal consistency.
9. Goes well with hot steamed rice!

Karuvepillai Kozhambu

My mom's recipe! :-)

Ingredients:

1. Karuvepillai (Curry leaves) - 8-9 strands
2. Urad dal - 11/2 tsp
3. Red chilies - 4 
4. Peppercorns - 3-4
5. Tamarind - a lemon sized ball
6. Asafoetida
7. Mustard seeds -1/2 tsp
8. Fenugreek seeds - 1/4th tsp
9. Salt to taste
10. Oil

Method:

For the powder:

1. In a small pan, heat about 1 table spoon of oil.
2. Add the urad dal, red chilies, pepper corns and little asafoetida.
3. Add the curry leaves and saute till the dals turn brown.
4. Let this cool and grind without adding water.

For the kozhambu:

1. Soak the tamarind in 2 1/2 cups of hot water for 5 minutes and extract the juice.
2. In a kadai, heat a table spoon of oil and add mustard seeds.
3. When it splutters, add the fenugreek seeds and little asafoetida.
4. Add the tamarind water and salt to taste.
5. When it comes to a boil, add the karuvepillai powder.
6. Allow this mixture to boil till it becomes a little thick.
7. Serve hot! This dish goes really well with rice, paruppu thogayal and aloo fry.