Pudina (Mint leaves) chutney

This chutney is sure to linger in your taste buds even hours after you’ve had them. Try them and I am sure you’ll crave for more idli/ dosa along with this chutney.

This chutney goes perfect with idli/ dosa with a little dash of ghee. Goes well with curd rice also. The left over chutney can be used as a spread for breads and in making sandwich. 

Ingredients

To grind

4 ts grated coconut

4 red chilli

¼ ts hing
3 ts roasted gram/ porikadalai
1 inch tamarind piece
1 cup coriander leaves (amount can vary based on preference)
½ cup mint leaves (amount can vary based on
preference)
½ cup curry leaves (optional)

To temper

Enough oil (preferably sesame oil)

½ ts mustard seed

½ ts urad dal

2 red chilli

Preparation

First combine the dry ingredients (roasted gram, grated cococut, red chilli, hing) and grind them together without adding any water. Next add the tamarind piece to the above and grind with very little water. Now add finely chopped coriander leaves, mint leaves and curry leaves with enough water and salt. Grind everything into a smooth or a coarse paste as you wish.

(Substituent for roasted gram can be chana dal. But make sure you dry roast them before grinding along).

Heat oil in a kadai. Once hot add the mustard seed, urad dal and red chillies. Add the grounded mix and combine. Let the chutney simmer in low flame for a minute.

This chutney is usually had in a thicker consistency.