Very often spice powders come handy for flavoring or for a quick mix and bite when in a hurry. Mint by itself is a herb with an overpowering flavor that can be felt for miles!
A small addition of this spice powder has a way of enhancing the veggies taste and flavor immensely. It can be divine when mixed with steaming rice along with a dollop of ghee or oil.
Mint leaves 2 cups
Red chillies 10
Tamarind 3 or 4 scales
Chana dal ½ cup
Urad dal ½ cup
Salt 1 tsp (heaped )
- Wash the mint leaves well, drain out all water, and spread them on a cloth, paper towel, or newspaper to remove all moisture. Place the leaves on a plate and leave them in bright sunlight for the leaves to dry. It may take about a few hours or two days depending on the heat intensity.
- When the leaves feel dry and crisp powder them finely using a blender.
- Roast the chillies (if need be use a few drops of oil) till the color changes and you get an aroma.
- Roast the tamarind scales, add salt and roast till dry. Add them to roasted chillies and blend to get coarse powder,
- Roast the dals till it turns golden in color. Cool them and transfer to the powder in the blending jar and blend to get a fine powder.
- Transfer the powdered ingredients to a dry bowl and add the powdered mint also and mix well. Store in an airtight container. If all ingredients are dry and moisture free stays good even up to a month at room temperature.