Tuesday, 12 May 2015

Mint Coriander Chutney !




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
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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