Pudina leaves / Mint Leaves - 1 cup, tightly packed (can be a little less too)
Kopra/ Dry coconut, grated - 3 tsp
Salt to taste
Red Chillies - 7- 8 nos
Method to prepare:
Wash and shade dry the mint leaves.
Once dry, fry the leaves in a pan. Keep it aside.
Grate the copra and fry these next. Followed by the red chilies. Each has to be fried separately. Allow the ingredients to cool
Grind to a fine powder once all of them are cool.
Since the leaves tend to get wet after grinding, heat a pan with 1 tsp of oil and fry this ground powder to get a dry powder.
Store this in an airtight container for nearly 10 days.
The best way to serve this would be with Rice and ghee for taste. But as plain podi with Rice too it tastes great.
Increase your spice level by adding more chilies