Pudina kobbari pacchadi/ mint coconut chutney

This is my family's favorite chutney. I love having this is rainy season. generally I love all kinds of chutney's in rainy season in hot hot rice. This mint chutney can be made of several different kinds. I am presenting you the coconut version. You can make this with out coconut as well and that is called "Mint Chutney". Coming to recipe

Ingredients:
Mint leaves-2 cups
Coriander/Cilantro leaves-1 cup
Garlic- 4 cloves
Ginger-1 inch piece
Green chili-3 or 4 in number
Salt to taste
Tamarind- 1/2 lemon size(washed in water)
Coriander seeds-1/2tbsp
Cumin seeds-1/2tbsp
Curry leaves-1 spring
Red chili-2
Cumin seeds-1/2tbsp
Mustard seeds-1/2tbsp
Chana dal/senaga pappu-1/2tbsp
Urad dal/minapa pappu-1/2tbsp
Coconut shreaded-1cup
Oil 2-3tbsp

Procedure:
Dry roast coriander seeds & cumin seeds and keep them aside. Fry mint leaves, green chili, coriander leaves, ginger, garlic,in 1tbsp of oil and add them to the mixie jar. To this mixture also add roasted coriander and cumin seeds, salt to taste, tamarind and grind the mixture to paste. In last stage add grated coconut and give a small stir. Now it's time for thadka/tempering/talimpu. For tempering heat 2tbsp of oil and add red chili, cumin, mustard, chana dal, urad dal and curry leaf and saute they till raw flavor goes away. Then add this tempering to chutney and mix well. Now the chutney is ready to serve.
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