/ 3 comments

Mint has very unique strong smell, adding it to food gives the kick it needs. Mint Chutney goes very well with Idili and Dosas.  Refrigerate this up to a week by grinding it very thick without adding water.

Mint Chutney / Pudina Chutney / Pudina Thogayal

Mint Chutney / Pudina Chutney / Pudina Thogayal
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Mint - 1 bunch
  • Oil - 1 tsp
  • Cumin - ¾ tsp
  • Urad dhal - 1 tsp
  • Channa dhal - 2 tsp
  • Pepper - ¼ tsp
  • Coriander Seeds - 1 tsp
  • Red Chili - 1 no
  • Green Chili - 2 no
  • Curry leaves - 1 strand
  • Tamarind - 1 inch
  • Coconut - 2 tbsp
  • Salt - as required
Instructions
PREP:
  1. Clean the Mint by taking only the leaves, wash them and keep it aside.
COOKING:
  1. In a pan add Oil to curry leaves in the " Ingredients " section and fry for 1 min. Add the Mint leaves and fry till the leaves shrink and leaves the moisture. It takes about 3-5 minutes. Allow it to cool down.
  2. Add coconut, Tamarind and required and grind to fine paste. Add little water while grinding if necessary.
  3. If you want you can add seasoning with mustard,urad dhal and curryleaves fried in oil.
Notes
This goes good with dosa, idili and white rice.

(*) Recipe from my Mom.