mint leaves chutney/pudhina chutney for idli and dosa

mint leaves chutney/pudhina chutney for idli and dosa

mint leaves chutneyIt is a simple type of mint leaves chutney as you may all know!! is easy to make,but explained in my own way that goes best with idly’s and dosas!!Of course,I don’t saute the leaves much as it is not necessary and more over to retain its green color.I use small onions in large amounts in my day today cooking!as I believe that there is always a difference in taste between large and small onions.mint leaves chutneyBut I agree that in some dishes only the big onions suits very well.Some amount of coriander leaves to this chutney gives the chutney a nice balance.My kids love the taste of this mint leaves chutney so, I do it regularly atleast once in a week.In this chutney sweetness make all the difference and there is no need for sauteing the coconut it can be added at last during grinding.

mint leaves chutney/pudhina chutney for idli and dosa

INGREDIENTS:

Fresh mint leaves – 1 cup
Fresh coriander leaves – 1/2 cup
Scrapped coconut -1/2 cup
Tamarind – 11/2 inch piece
Jaggery – small lemon sized piece
Salt to taste
Small onions -1/4 cup
Cumin seeds – 1 tbsp
Green chillies – 1
Oil – 1 tsp
Asafoetida -1/4 tsp
Mustard seeds – 1/2 tsp

METHOD:

1.Add a teaspoon of oil and add cumin.
2.when nice aroma comes add small onions.
3.Saute it for some time add jaggery,salt and tamarind to it and combine well.
4.After that add both coriander,green chillies and mint leaves to it.
5.Saute for a minute and switch off and let it cool.
6.Add coconut while grinding.
7.Make a fine paste.
8.Now do tadka with mustard and asafoetida and you are ready.

mint leaves chutney/pudhina chutney for idli and dosa

Total Time: 10 minutes

mint leaves chutney/pudhina chutney for idli and dosa

Ingredients

  • Fresh mint leaves - 1 cup
  • Fresh coriander leaves - 1/2 cup
  • Scrapped coconut -1/2 cup
  • Tamarind - 11/2 inch piece
  • Jaggery - small lemon sized piece
  • Salt to taste
  • Small onions -1/4 cup
  • Cumin seeds - 1 tbsp
  • Green chillies - 1
  • Oil - 1 tsp
  • Asafoetida -1/4 tsp
  • Mustard seeds - 1/2 tsp

Instructions

  1. Add a teaspoon of oil and add cumin.
  2. when nice aroma comes add small onions.
  3. Saute it for some time add jaggery,salt and tamarind to it and combine well.
  4. After that add both coriander,green chillies and mint leaves to it.
  5. Saute for a minute and switch off and let it cool.
  6. Add coconut while grinding.
  7. Make a fine paste.
  8. Now do tadka with mustard and asafoetida and you are ready.

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