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.
Cilantro - 1 cup
Tamarind - dime size ballUdad dhal- 3 tbsp
Channa Dhal - 2 tbspMustard Seeds- 1 tsp
Dry chillis - 3 ( or more for spice)Asafoedita - a few pieces fired
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.
4. Add all these ingredients to the food processor/mixie and the tamarind.
6. Add salt and make small balls out of them. Store them in an air tight container and serve it with curd rice.