Dry roast the Udad, Red chillies, Fenugreek seeds and grind into a fine powder. Keep aside.
Wash the pudinah leaves well and fry in 2 teaspoons oil till it is reduced, dry and changed its color. Cool and grind it coarse in a mixie.
Heat the remaining oil in a pan, add the mustard seeds and when it begins to crackle, add in the ground powders and fry for half a minute, it shouldn't become black.
Then add the tamarind paste and cook for a minute, after this add the coarsely ground mint leaves, and salt as per taste. Mix it all well.
Keep stirring continuously till the water evaporates and it becomes one uniform mixture.
After a while you will see the oil separates from the mixture and floats on top. This is the indication that it is done.
Put off the gas and let it cool and enjoy it as a dip, spread or a pickle.
