Ingredients to make Pudina/Mint leaves Chutney
- Pudina leaves – 1 big cup
- 1/2 cup coconut – grated
- Red chilies – 2-3
- Coconut – 2 tbsp
- Tamarind juice – 1 tbsp
- Oil – 3 tbsp
- Salt to taste
- Kadle bele/Bengal gram – 2 tbsp
- Uddina bele/ Black gram – 2 tbsp
- Asafoetida – 1/2 tsp
- Jaggery – to taste
Seasoning:
- 1 tsp oil
- Few curry leaves finely chopped
- 1 tsp ural dhal
- 1/4 tsp mustard seeds
- Salt to taste.
- Asafoetida a pinch
Directions to make Pudina/Mint leaves Chutney:
- Wash pudina leaves and drain the water.
- In a kadai, add a half teaspoon of oil and fry Kadale bele and Uddina bele till turns golden, add chillies , asafoetida and fry for 2-3mins.
- Add coconut, fry for 3-4 mins till coconut loses its water content. Finally add pudina leaves, fry until it shrinks and well fried.
- Put in a blender, add the above mixture tamarind juice, little jaggery and salt grind them to a medium paste.
- If paste is very thick u can add some water.
- Add seasoning-
- Heat the oil, add asafoetida, cumin seeds and Jeera seeds. Its consider done when cumin seeds starts fluttering.
- Add this to chutney.
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–Serve with hot rice or dosa or idly–
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