Wash and pat dry the mint leaves and keep aside. Gather all the ingredients on a plate.
Heat a heavy bottom Kadhai or pan, add 1 tbsp Coconut Oil.
Once the oil has heated, add the Urad Dal, Chana Dal and whole red chillies.
Saute on low flame until the dal roasts golden brown in colour. Add the mint leaves and saute
You will see that the mint leaves would wilt and reduce in volume.
Now add the grated coconut, mix once and switch off the flame.
Add the jaggery, marble size tamarind and keep this mixture aside for cooling completely.
Once the ingredients have cooled, add them to a mixer grinder jar along with salt to taste and asafoetida or hing.
Grind the thogayal with little water.
Remove the contents and store in an air tight jar.
Lasts for a week under refrigeration. Serve with Adai, Idli, Dosa. Tastes best with Steamed Rice, Ghee or Sesame Oil .