Though the recipe is very simple I wanted to share in my blog… this chutney has an exotic flavor of mint which I loved the most. If ur a mint lover, you would definitely nod ur head… am I right? This can be served with idlis and even with dosa. I like the same version of chutney with no coconut… it is the best combo with sambar and rice, like a thogayal/thuvayal. Try the same recipe without the coconut and serve for rice too. Since I like the flavor of green chillies more than the red ones I have used that in the recipe. It is optional and you can choose ur own variety of chillies. Serve with hotIdli. Yummm 🙂
Prep & cooking time: 5-7 mins
1 bunch of pudhina/mint
3-4 tsp grated coconut
2-3 red chillies
1-2 green chillies (optional)
1-2 tsp urad dal
¼ tsp thick tamarind paste
¼ inch of ginger
Salt (to taste)
½ tsp mustard seeds
¼ tsp urad dal
Pinch of asafoetida
Curry leaves (optional)
How to make it
- Take out just the leaves from the mint bunch. Wash and keep aside.
- In a pan heat little of oil and add urad dal. Roast it till light brown and set aside.
- In the same pan heat 1tsp of oil and add red chillies, green chillies, ginger, mint leaves and sauté them. Switch off the stove and then add the tamarind. If u doesn’t have tamarind paste, add tamarind as a small ball (marble size).
- Let it cool down completely. Then grind this mixture along with coconut in a mixer to smooth chutney.
- Finally add the roasted urad dal and run the pulse button once or twice to a thick chutney consistency. You can grind the urad dal smooth too, but I like it to be coarse to get a crunch feel in between the chutney.
- Temper with the items given and serve with idli, dosa.