This chutney is a combination of mint and coriander leaves flavorful with spicy and tangy finger licking tasty chutney. Interesting part of this chutney is, it goes very well with most of the south Indian breakfast dishes like Idli, Dosa, Kulipaniyaram, Ven Pongal, Moong Khichadi, spread it on bread sandwich, aloo chat, and even you can prepare mint rice from this chutney.
Ingredients:
- Pudina/ Mint leaves 2 cups
- Fresh Coriander leaves 1 cup
- Coconut grated 1/2 cup
- Green Chilies - 4 to 5 (as per your taste)
- Urad Dal / White Lenti - 1 tbsp l (grown in Indian subcontinent- Available in Indian Store)
- Ginger small piece
- Tamarind tiny ball
- A pinch of asafoetida / Hing
- Salt to taste
- Oil
Time Required: 20 mins
Method:
1) Heat 1 tsp oil in a pan, add urad dal, fry till golden brown (take care not to burn it) and keep aside.
2) In the same pan add mint leaves, fry for 2 mins then add fresh coriander leaves, green chilies, tamarind, hing/asafoetida and salt
3) Lastly add the grated coconut and fry for about 2 mins or until it turns fragrant.
4) Once it cools down add the fried urad dal and blend it into a fine paste.
Serving: Serve with Idli, dosa, kulipaniyaram, bread sandwich, and even you can mix this chutney in rice and prepare as mint rice.
1) Heat 1 tsp oil in a pan, add urad dal, fry till golden brown (take care not to burn it) and keep aside.
2) In the same pan add mint leaves, fry for 2 mins then add fresh coriander leaves, green chilies, tamarind, hing/asafoetida and salt
3) Lastly add the grated coconut and fry for about 2 mins or until it turns fragrant.
4) Once it cools down add the fried urad dal and blend it into a fine paste.
Serving: Serve with Idli, dosa, kulipaniyaram, bread sandwich, and even you can mix this chutney in rice and prepare as mint rice.
