This mint chutney is made in south indian style with few ingredients that need sauting and the mint/coriander is also sauted in oil. I have seen the mint chutneys in north india that is served in restaurants /dhabas are ground raw with or without curd.
Mint by itself has a wonderful aroma and when it is combined with coriander it tastes even better and flavorful. This chutney is one of the very popular condiments in India.
INGREDIENTS
English
|
Tamil
|
Telulgu
|
Hindi
|
Quantity
|
Oil
|
Ennai
|
Nune
|
Thel
|
1 tbsp
|
Green
Chillis
|
Pachai
Milagai
|
Pachi
Mirapakaya
|
Hari
Mirch
|
12 Small
|
Garlic
|
Poondu
|
Vellulli
|
Lehsun
|
2 Big
Cloves
|
Ginger
|
Inji
|
Allam
|
Adrak
|
1 inch
piece
|
Urad Dal
|
Ulutham
Paruppu
|
Mina
Pappu
|
Urad ki
Dal
|
1 tbsp
|
Tamarind
|
Puli
|
Chinthapandu
|
Imli
|
amla size
|
Salt
|
Uppu
|
Uppu
|
Namak
|
As needed
|
Mint /
Pudhina
|
1 handful
|
|||
Cilantro
/ Coriander
|
1 handful
|
STEPS
- Heat oil in a pan and add the urad dal and fry it.
- Once it turns slightly golden add the garlic, ginger and green chillis. (i didn't have ginger)
- Saute them well, transfer them to a plate and keep aside.
- In the same pan, add washed mint and corainder leaves.
- Saute them for a minute or two and when they start shrinking turn off stove. Do not over saute else they will turn black.
- Cool them and grind everything with salt and tamarind adding little water.
- If you are serving it with rice, then do not add more water, let it be thick.
- For idlis/dosas it can be made little running consistency.
- Coconut pieces can be added while sauting the other ingredients and ground together which gives a different texture and taste.
Serve with idlis, dosas or with any snacks like pakodas and samosas.
With Love,
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