Mint is one of my favorite herbs. The fragrance and freshness always fascinates me. Just few leaves add to the flavor of the dish. I make the most of mint leaves by making chutney, adding in biryani or for making pani poori or even just adding it lemonade (makes it so refreshing).

Mint consists of various health benefits too. It controls bad breath, helps in better digestion, relieves cold and calms stress and anxiety.

During Spring season, I have abundant supply of mint in my backyard. It lasts until Fall season. It grows like weeds and it is so fresh. I share some with my friends too. Whenever I need to use mint in any of my dishes, I just go to my backyard and pluck some fresh mint and use it right away. That taste and flavor is too good and is no match compared to the store bought ones.

We make this mint thuvayal as a side for biryani. We have it with dosai / idli the next day. This is so tasty and helps in good digestion.

Ingredients

• Mint – 1 bunch (Remove the leaves and clean them)
• Coriander leaves – a handful (Roughly chopped)
• Small onion / Shallots – 6 or Big onion – 1/4 cup
• Green chilli – 2
• Ginger – 1 inch piece
• Garlic – 2
• Curry leaves – 1 sprig
• Grated coconut – 1/4 cup
• Asafoetida – 1/4 tsp
• Mustard – 1/2 tsp
• Urad dal – 1.5 tsp
• Channa dal – 1 tsp
• Oil – 2 tbsp
• Salt – To taste

Procedure

• Pluck the leaves from the mint stems and wash them well before use.
• Soak the coriander leaves in water and 1/2 tsp salt and wash it well.
• Prepare all the other ingredients before starting to cook.

• Add oil to a wide pan.
• Once oil is warm, add in the mustard seeds, urad dal and channa dal. Stir till golden brown.
• Add in the small onion, garlic, ginger and saute for 1 minute.

• Add coconut and saute till golden brown.

• Add in the chopped coriander leaves, mint leaves, curry leaves and green chilli.
• Saute till the leaves shrink. Remove from heat and cool the mixture.

• In a mixie jar, add in the mint-coriander mixture in the pan. Add in some salt.
• Grind without water first, then add 1/4 cup water and grind again till you get the desired consistency.

• I like mine thick and coarse.
• Transfer to a serving bowl.

• Serve as a side with some biryani, steamed rice with a dash of sesame oil / ghee, rasam sadham (rasam rice), idli or dosai.
• I personally like using this thuvayal as a sandwich spread too.

Notes

• Use fresh mint and coriander for a bright green color.
• Do not burn / overcook any of the ingredients. It will change the taste and color of the thuvayal.