Then remove the pan from the heat and transfer them to a bowl immediately and allow it to cool completely. Or until the coconut becomes light golden brown. Heat a tsp of oil, add mustard seeds, when mustard splutters, add urad dal, when dal turns golden brown, pour. Add tamarind, needed salt and grind everything together with little water. Saute the coconut for 2-3 minutes in the heat of the pan. Turn off the heat and add grated coconut. Then add green chillies and fry for few seconds.Īnd sauté until they just shrink in volume as shown in the picture.įurther, add grated coconut and sauté for 2 to 3 minutes Add mint leaves and saute until it wilts. When the oil heats, add ginger pieces, garlic pod and tamarind and sauté for 30 seconds or until a nice aroma comes from the ginger. Heat a pan with 2 tsp sesame oil over low heat. Serve it with lemon rice, sambar rice, idli or dosa.
Now your mint chutney is ready to serve.Then add salt and water and grind until smooth.Once it is cooled, place them in a mixie jar and grind until coarsely.Remove the pan from the heat and transfer them to a bowl and allow it to cool completely.It makes an ideal pair with idli, dosa, vada, masala vada. Further, add grated coconut and sauté for 2 to 3 minutes or until the coconut becomes light golden brown. It tastes heavenly delicious with spicy condiment flavor from fresh mint, coriander, curry leaves.Then add washed mint leaves, coriander leaves and curry leaves one by one and sauté until they just shrink in volume.Then add green chillies and fry for few seconds.When the oil heats, add ginger pieces, garlic pod and tamarind and sauté for 30 seconds or until a nice aroma comes from the ginger.Heat a pan with 2 tsp sesame oil over low heat.Serve the chutney with idli, dosa and even ragi mudde. Do not add a lot of water while grinding. Once the mixture is cool, grind to a smooth paste in a mixie with quarter cup of water. Peel and cut the ginger and garlic pod. Saute the mint leaves for a minute and remove from heat.Wash the coriander leaves with stem and keep it aside.Pluck only the mint leaves and curry leaves from the stem and rinse very well in water and keep them aside.1 cup of leaves tightly packed Mint Leaves.So what are you waiting for? Go ahead and try it right now! So try to add mint, coriander and curry leaves in your diet especially during the summer season. Mint is very cooling and aids in digestion and breathing disorders too. All the leaves (mint, coriander and curry leaves) have very powerful antioxidant properties which is very important these days. This spicy mint chutney has a nice sour taste that comes from the tamarind, goes very well with sambar, Millet Bisi bele bath, lemon rice, idli or dosa. Saute for a minute, or until the pudina shrinks slightly. Further, add 1 cup pudina and cup coriander. Add onion, 1 inch ginger, 4 chilli and saute until onion shrinks slightly. I learnt this mint chutney recipe from my Mom. add 1 tsp urad dal, 5 cloves garlic and saute well.
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