Pudina Chutney - Mint Chutney

This is almost similar to coriander chutney with slight change in the measurements.


Ingredients:

• Mint leaves -1/2 cup
• Coriander leaves-2 tablespoon
• Urad dal-2 teaspoon
• Coriander seeds-1 tablespoon
• Red chilli-2 (or) 3
• Asafoetida- a pinch
• Tamarind- a pinch
• Coconut- 2 tablespoon
• Oil- 1 tablespoon
• Salt
• For seasoning: Mustard, Urad dal, Cumin seeds, Curry leaves

Method:

• Heat very little oil in pan.
• AddUrad dal and coriander seeds.
• When they get roasted, add a pinch of asafoetida and tamarind.
• Add the red chilli and fry till it changes colour.
• Add the mint leaves and allow it cook well for 3 minutes in closed lid.
• After it has been cooked, add the coriander leaves and fry it for few seconds.
• The coriander leaves need not be cooked for longer time like the mint leaves.It may change the taste.
• Switch off the flame and finally add the grated coconut and mix it in that heat.
• After allowing to cool add required amount of salt and grind it into paste adding little water.
• Heat oil in pan and add the seasoning items (as said in previous posts)
• Mix it with the chutney.
• Serve it with idlis, dosas, lemon rice, jeera rice or any other variety rices.

Thakali - Puthina Chutney / Tomato - Mint leaves chutney

Many people do not like the flavour of mint chutney, when mint is used alone. So for those people, to supress the flavour and to add up a new recipe, they can try in this way.

Ingredients:

• Tomato-2
• Onion-2
• Mint leaves-3 tablespoons
• Red chilli-2 or 3
• Urad dal-1/2 tablespoon
• Coriander seeds-1 tablespoon
• Asafoetida- a pinch
  
• Oil-1 tablespoon
• Salt
• For seasoning:Mustard, Urad dal, Curry leaves.

Method:

• Cut onions and tomatoes into large pieces.
• Heat little oil in pan and add the urad dal, cumin seeds, red chillies, and the asafoetida.
• When it starts spluttering, add cut onions.
• When the onion is half cooked add the tomatoes.
• After 3 -4 mins, add the mint leaves and allow it to cook well.
• After allowing sufficient time to cool, grind it into a coarse paste.
• Heat little oil in a pan seperately and add the seasoning as usual (see previous posts for details) and add the paste.
• Cook it for few more minutes and serve it with hot idlis and dosas.