Mint Balls/Podhina Urandai

Traditionally these are made with cilantro/kothamalli. I decided to experiment with mint to see if it tastes as good as cilantro. This belongs to the pickle family and goes well with curd/yogurt rice. One note on this herb is that it is very good for your blood.It purifies it and makes it healthy. I know this from my friends mother who used to ask me to have lots of mint chutney every time I used to donate blood. So those of you who are anemic please have some mint in some form and you would get your health back. My entry to Herb Mania for the month of July hosted by Ammalu's Kitchen.

Gadgets:

Mixie/Food processor
Bowl

Colander

Wok

Mixing Spoon

Ingredients:

Mint leaves - 2 cups
Cilantro - 1 cup

Tamarind - dime size ball

Udad dhal- 3 tbsp

Channa Dhal - 2 tbsp

Mustard Seeds- 1 tsp

Dry chillis - 3 ( or more for spice)

Asafoedita - a few pieces fired

Oil

Preparation:

1. Wash the mint and cilantro leaves and dry them to let the water disappear with a dry towel. Very important step to make the urandai/balls last longer.

2. In a wok add some oil.When that heats up add asafeodita,mustard seeds, udad dhal, channa dhal, dry chillis and roast until the udad dhal turns golden brown.

3. Turn off the flame and add the mint and cilantro leaves.

4. Add all these ingredients to the food processor/mixie and the tamarind.

5. Keep buzzing until the ingredients come together. This must not resemble a powder but a very coarse mix.

6. Add salt and make small balls out of them. Store them in an air tight container and serve it with curd rice.