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Ingredients:
For Grinding:
1 cup Mint leaves (Pudina leaves)
1 cup Fresh coriander leaves
2-3 green chilies
Ginger- small piece
For Masala Powders:
2 tbsp - PaniPuri Masala Powder(mixture of many Indian spices) available in Indian store
2 tbsp lemon juice
1 tsp sugar
salt to taste
coriander leaves for garnishing
Method:
Step 01) Grind the above mentioned ingredients smoothly
Step 02) Strain the mixture through a sieve and then mix with 2 cups of chilled water
Step 03) Add pani puri masala powder, lemon juice and sugar and stir it thoroughly
Step 04) Refrigerate it. More chilling enhance the tastes of the water. Always try to make the water one day before.
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.
Ingredients:
- Rice 2 Cups
- Pudina / Mint Leaves 3 cups
- Coriander Leaves/Cilantro 1 cup
- Coconut grated 1/2 cup
- Green Chilies - 4 to 5 (as per your taste)
- Urad Dal / White Lentils 1 tbsp (grown in Indian subcontinent- Available in
Indian Store)
- Tamarind tiny ball
- A pinch of asafoetida / Hing
- Salt to taste
- Cashews for garnishing (Optional)
- Oil - 1 tbsp
Time Required: 20 mins
Method:
Step 01) Cook rice in a pressure cooker once the cooker whistle cools down, take out the rice from the cooker and spread it out on a big plate and let cool for 10 mins. this process helps rice grains to separate nicely
Step 02) Heat oil in a pan, add urud dal, fry till golden brown (take care not to burn it) and keep aside.
Step 03) In the same pan add mint leaves, fry for 2 mins then add coriander leaves, green chilies, tamarind, hing/asafoetida and salt.
Step 04) Lastly add the grated coconut and fry for about 2 to 3 mins until it turns little brown and switch off the flame
Step 05) let them cool for 5 mins. and then transfer into mixer jar add the fried urad dal, half cup of water and blend it into a fine paste.
Step 06) Mix the paste in the cooled rice without breaking it too much. Garnish with the roasted cashews and serve.
