November 13, 2007

Mint Chutney( ಪುದಿನ ಚಟ್ನಿ )

Mint chutney is the preferred chutney with dosa, however usually we don't get this combo in  restaurants . Mint can also be used dry or fresh, but fresh mint is always preferred.  It goes well with Rice, Dosas, Akki Rotti, Idlis and Chapathis.  If you are planning to have this with rice make sure to add more chillies than mentioned below to compensate for the sweetness of rice and add ghee for flavor.

2 cups packed fresh Mint leaves
3/4 cup grated fresh coconut
3-4 green chillis
Salt to taste
1 tbsp tamarind paste
1 tsp split gram dal
1 tsp urad dal

For the tempering:
1/2 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
5-6 curry leaves
pinch of asafoetida (optional)

  • Fry Urad dal and split gram dal in a non-stick pan without adding oil, till it turns golden brown color. 

  • Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds, add mint leaves and 5 mts on medium heat. Remove and keep aside.

  • Grind the fried green chilies, grated coconut,Mint leaves, urad dal, channa dal, tamarind along with salt, to a coarse paste adding a few tbsps of water.

  • Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste. 

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