Mint coriander chammandi

My aunt, Seetha Ananthakrishnan , believes that every week the fridge should get empty before the next stock of vegetables are bought. And thus all the left over greens (mint, curry leaf and coriander) are made into a beautiful chammandi. This chammandi lasts for 2 days even when left outside. It tastes best with both dosa and rice.

Small onion / scallion - 3, cut
Ginger - 1 inch piece
Garlic - 2 cloves
Red Chilli - 6 or more
Mint leaves - 1 bunch or less
Coriander leaf - 2 thick stalks
Curry leaf - 2 stalks
Oil - 1 tbsp
Urad dal - 1 tbsp
Tamarind - 1 small ball (size of ' Cadbury's gems')
Salt

Heat a thick vessel and fry the urad dal and red chilli till dal turns red. Keep aside.
In the same vessel, heat the oil and fry the onion, ginger and garlic on low flame.
Once translucent, add the leaves and keep frying till they wilt.
Grind first the dal and red chilli with the tamarind and salt.
Then add the fried onions and leaf.
Grind WITHOUT water into a thick paste.

Opt:
 Fry coconut with the red chilli. This increases the quantity of chammandi. if doing this do not forget to increase the quantity of tamarind and red chillies.