Wash and clean a cup each of the mint leaves and coriander leaves. Pick the leaves from the mint and discard the stem. As with coriander leaves, you can use both the stem and the leaves.

Heat Indian sesame oil in a pan and add in the chana dal, urad dal and the tamarind. Saute on a low flame until the lentils are nice and golden.

Add in the dried red chillies. Saute for a few seconds. Remove this mixture from the pan and set aside on a plate to cool.

In the same pan, add in a teaspoon of Indian sesame oil. When the pan is hot, add in the Indian small onions (shallots) and regular onions. Add in the salt. Saute till the onions are soft and slightly brown.

Add in the tomatoes and the jaggery. The jaggery is optional but I really like the faint sweetness of jaggery and how it balances the whole dish. Spicy, sweet and tangy!!!!

Saute till the tomatoes are nice and soft. Add in the cleaned coriander leaves and mint leaves. After adding the leaves, do not cook for long. Just wait for the leaves to wilt. It will take just a minute. Remove the pan from heat and set aside to cool.

Now lets grind the Pudina Kothamalli Thuvaiyal. First grind the lentils with quarter cup of water. Do not add a lot of water as the thuvaiyal should be thick consistency. Grind the lentils to a fine paste. Add in the onion-tomato-mint-coriander mixture to the mixie and grind to a paste. Do not grind for long. Little specks of coriander and mint should be seen.

Final Tempering of Pudina Kothamalli Thuvaiyal /Pudina Kothamalli Thogayal : Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle and the urad dal brown. Add in the curry leaves, dried red chillies and a pinch of asafoetida. Saute for a few seconds. Add it to the chutney.

Pudina Kothamalli Thuvaiyal /Pudina Kothamalli Thogayal is ready.