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Pudina/Mint leaves Chutney

by chukkimane, 11/05/2014

Pudina Mint Leaves Chutney

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.
  • –Serve with hot rice or dosa or idly–

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