Mint Chutney | Pudina Chutney (with onions)
Monday, March 23, 2015
Pudina Chuney is a flavorful side dish for idlis and dosas. I always have mint in leaves in my refrigerator, as this recipe is quick and easy to make and goes well with any instant dishes. My mom makes this chutney in a different way which I will be posting pretty soon. I made this chutney with onion and tomatoes and it tastes just yum. As we all know that mint is anti-inflammatory and anti-bacterial its really good for health. The trick to all South Indian recipes that involve spices and lentils is to cook it low and slow. Roasting the spices on low flame brings out all the flavors.
Ingredients:
2 tblsp Channa Dal
10 Dry Red Chiles
1 cup Mint Leaves (Pudina)
1 medium Onion (chopped roughly)
1 medium Tomato (chopped roughly)
2 tblsp Grated Coconut (you can use coconut powder instead)
2 tbsp Oil (for roasting and frying)
1 tsp Mustard Seeds (rye)
1 tsp Urad Dal
4-5 Curry Leaves
2 tsp Oil (for tempering)
Salt to taste
A pinch of Asafetida
A pinch of Tumeric
Method:
- Heat 2 tbsp oil in a kadai (for roasting and frying).
- Add channa dal and dry red chili to roast.
- Roast until the dal turns golden brown and set aside.
- In the same kadai add roughly chopped onions and saute until it sweats. ( don't roast or fry too much, we don't want it to turn brown or either we don't want it to cook completely).
- Add in the tomatoes and mint leaves (pudina) and salute until the mint leaves (pudina) just reduces its volume.
- Transfer to a plate and set aside.
- Cool down and grind the roasted items with this onion mixture and add turmeric, coconut and salt while grinding.
- Grind it into a paste (not too smooth) but with little water, according to your desired consistency.
- Now again heat kadai with 2tsp oil (for tempering).
- Add mustard seeds, urad dal, curry leaves and asafetida.
- Once tempered, transfer it into the grinded paste and mix well.
- Serve it with idly, dosa or vadas.
1 comments
Looks yummy...
ReplyDeleteGonna try n prepare dis dish soon