Ingredients:

• Mint leaves – 1/2 bunch or 1 cup full
• Oil – 2 tbsp
• Urid dal – 3 tbsp
• Chana dal – 1 tbsp
• Mustard seeds – 1 tsp
• Cumin seeds – 1/2 tsp
• Asafoetida – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Tamarind paste – 1/4 tsp (if using the dry tamarind then use a small piece or about marble sized ball)
• Salt to taste
• Dry red chillies – 4 to 5 (according to the spice level of the  chillies)
• Curry leaves – 4 to 5 leaves
• Jaggery – 4 tbsp
• Water to adjust consistency

Procedure:

• Clean and wash the mint leaves and keep them aside.
• Take a wok or kadai and heat it to medium high, to that add oil.
• To the hot oil add mustard seeds and cumin seeds and let them splatter.
• Now add urid dal, chana dal, fenugreek seeds and dry red chillies and let the brown a little until the leave aroma.
• Now, add asafoetida and let it cook for a few seconds.
• To the above add curry leaves and tamarind dry whole(if you do not prefer tamarind paste) wait till it splutters.
• Now add washed and drained mint leaves and cook them for a few seconds, and remove the wok from flame/heat.
• Let the whole mixture cool down.
• Once , the mixture is cool to grind transfer it into a grinding jar and grind till fine powder
• To the above powder add jaggery, salt, tamarind paste (if you have not added dry whole tamarind in the above step) and a little water to bring the consistency to a paste.
• Serve to Perumal with hot rice or dosa or idli and enjoy His prasadam.

Ingredients:

• Tamarind – small lemon sized ball
• Water – 2 cup
• Fresh dates/ dry dates- about 8 to 10 (1/2 cup)
• Ground dry ginger- 1 tsp
• Salt to taste
• Dry red chilly powder- 1 tsp
• Fennel/saunf seeds- 1 tsp
• Cumin powder- 1 tsp
• Coriander powder- 1 tsp
• Jaggery powder – 4 tbsp

Procedure:

• In a sauce pan, take the tamarind, dates (if dried dates are being used soak them in hot water for 2 hours or until soft) and water.
• Cook the above mixture on a medium low heat for 10 min until they soften.
• Add jaggery powder to the above and simmer for 2 minutes until the jaggery dissolves.
• Add cumin powder, coriander powder, ground dry ginger powder and red chilli powder to the above and mix well
• Add salt and saunf seeds / fennel seeds to the date and tamarind mixture and simmer for 2 minutes.
• Once the mixture thickens remove from heat and keep aside and let it cool.
• With the help of a hand blender blend the chutney till smooth and strain the chutney strainer.
• Serve this chutney with parathas or theplas to Lord Krishna and enjoy His Prasadam.

This tamarind chutney can be stored in a airtight container in the fridge for about two weeks. It can used a topping for many chaats.

Ingredients:

• Coriander – 1 bunch
• chana dal – 1 tsp
• Urad dal – 3 tbsp
• mustard seeds – 1 tsp +1 tsp (for tempering)
• cumin seeds -1 tsp
• dry red chillies – 2
• dry tamarind – small piece (about 2 inches)
  (or 1 1/2 tsp tamarind paste)
• salt to taste
• Asafoetida – a pinch
• oil – 1 tbsp + 1 tsp (for tempering)
• sugar – 1 tbsp (optional)
• curry leaves around 5 -6 leaves(for tempering )

• Procedure:
• Wash and clean the coriander, remove the thick stalks and separate the leaves and keep aside.
• Heat oil in a pan, at medium heat. Add mustard seeds and let them splatter.
• Now to the above add cumin seeds, chana dal, urad dal, and dry red chilly. If using dry tamarind add it now and let them fry until brown.
• To the above add the coriander leaves and cook for 2 minute and remove it from heat and let it cool.
• Grind the fried mixture into a fine paste using a little water and if using the tamarind paste or tamarind pulp add in this stage.
• Transfer the chutney from the blender/ grinder into a bowl.
• In a small pan heat the oil (1 tsp) on medium heat and add mustard seeds and let them splatter. To this add curry leaves and let them fry for a minute. Now add this to the above ground chutney as garnish.
• Serve the chutney with rice, idli, dosas, or vada to Lord Krishna and enjoy His Prasadam