Though it is a very simple chutney, little variations in the ingredients make the dishes taste better. So far I had a strong mind set that thogayal(where we fry urad dal, red chilly, followed by the actual thogayal ingredient) does not require tempering(rather should not be done) with mustard. But now, I got the mind set to accept and follow good tips, irrespective of the person giving that tip(young/old/known/unknown). Here is one such:
Pudina leaves 1 big cup
Coconut ¼ cup
Ginger 1 inch piece
Urad dal 2 spoons
Channa dal 2 spoons
Red chilly 1
Green chilly 1
Salt as required
Tamarind tamarind seed size
Cooking oil 1 tbsp
Cooking oil 1 spoon
Split urad dal ½ spoon
Curry leaf 2 or 3(optional-I have not put)
Plug out pudina leaves, wash and drain.
Wash and chop the ginger and green chilly roughly.
Heat half out of 1 tbsp oil, fry to golden, urad dal, channa dal and red chilly, take out and keep aside.
Pour remaining half of 1 tbsp oil, add green chilly and ginger.
Sauté for a minute and add pudina leaves and coconut.
Sauté for couple of minutes and switch off.
Add tamarind and salt, mix well and allow to warm up.
Grind all items to a paste of your required consistency.
Enjoy with any tiffin. Trust me, it tasted too good.