Monday, April 4, 2011

Pudina Chutney / Mint chutney for Idly/Dosa

         Mint Chutney, Very Fresh and flavorful chutney and is one of my favorite too. This Suits very well with soft idlis, aapam, dosa, pongal, Paniyaram etc. I even love it with Lemon Rice n Curd Rice. This Mint chutney is different from the Green chutney which we use for chaat items, this is sauteed in oil and then blended to a smooth paste n lastly tempered, whereas the chaat chutney is made of fresh mint n cilantro leaves n no cooking involves. The recipe as follows...

  1. Mint leaves    1 bunch (leaves alone - washed )
  2. Onion     1 large (roughly chopped)
  3. Green chillies   3 or 4 no.s(to taste)
  4. Ginger    2" piece
  5. Garlic    1 flake
  6. Tamarind      1" piece
  7. Coriander leaves       4-5 sprigs
  8. Coconut        2-3 tbsp (shredded)
  9. Chana dal      1 tbsp
  10. Urad dal      1 and 1/2 tbsp
  11. Salt       to taste
  12. Oil      2 tsp
To temper
  1. Oil       1/2 tsp
  2. Mustard seeds      few
  3. Urad dal      1/2 tsp 
  4. Curry leaves      few
  • Heat oil in a wok/pan, add chana and urad dal fry till golden brown and add green chilies, ginger, garlic and stir well. 
  • Then add chopped onions stir fry for a minute then tamarind piece and fry till onion turns translucent. 
  • And lastly add mint leaves fry for few seconds n lastly add cilantro leaves n fry for a minute and turn of the stove. 
  • Allow to cool completely and grind it along with coconut, salt and 1/2 cup water to a little coarse paste. 
  • After that transfer to a bowl and keep aside. 
  • Heat oil in a small pan and add the tempering ingredients and fry till urad dal turns light brown and add it to the grounded chutney. 
  • Mix everything well and the Pudina/mint chutney is ready to serve with hot idlis.

Do not fry the mint leaves for long time ,it will give bitterness to the chutney.
If u want u add 1/4 tomato also.
Use Fresh Mint leaves alone.
Instead of green chilies u can also use dried Red chili.
Adding Tamarind is not optional its must, it enhances the taste.


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