Mint Beere Pottu Chutney (pudina)

Ingredients	Quantity
Mint	2 bunches
Beerakaya( ridge guard skin)	3
Green chilly	5
Red chilly	3
Urad dal(minapappu)	1 table spoon
Mustard seeds	1 table spoon
Hinge	Pinch
Salt	To taste
Oil	3 table spoons
Tomato	1
Chana dal(sanaga pappu)	1 table spoon`
Turmeric	Pinch
Garlic cloves	3

Preparation method

1. Wash the mint leaves, beera kaya(ridge guard skin) , keep it aside.
2. Heat the pan add oil, after the oil is heated add mint leaves, beera kaya skin, chopped tomato fry it for 5 minutes. Then switch off the flame keep it aside.
3. In the same pan add oil, after the oil is heated add urad dal until fry, add Channa dal, mustard seeds, red chills,green chills and hinge fry it for 2 minutes.
4. Then grind all the seasonings into a coarse powder. 
5. Add the paste,seasoning powder and salt, turmeric, gralic cloves and make a smooth paste
6. Then you can serve with hot plain rice or dosa bondas