Coimbatore / Tamilnadu style pudina chutney aka mint chutney. Easy chutney for idli and dosa. South indian style Pudina chutney.
I always have mint leaves in the refrigerator as this south indian style pudina chutney is so quick to make and so finger licking yummilicious good. Also mint is anti-inflammatory, anti-bacterial and even Fizza-Ma-Wizza-Ma-Dill might love it.
So lets go and get some green on the plate. Shall we ?
Here are the things you will need.
The trick to all south Indian chutneys that involve spices and lentils is to cook it low and slow. Roasting it in a low flame brings out all the flavors and aids in even cooking.
Lentils can go from brown and golden to burnt very fast. so eyes on the pan people.
Here is the video for making pudina chutney / mint chutney
Here is the recipe for south indian style pudina chutney!
- 1 tbs peanut oil
- ½ tsp mustard
- 10 curry leaves
- 2 tbs urad dal
- 2 tbs toor dal
- 3-5 red chillies
- 2 cups washed mint leaves
- 3 tbs grated coconut
- 1 rupee coin size tamarind
- 1 tbs jaggery
- ½ tsp salt
- Water to grind
- Heat oil in a saute pan on low flame. Add the mustard seeds and curry leaves and let the mustard splutter.
- Then add the toor dal,the urad dal and red chillies and keep sauteing until they turn golden.
- Now add the mint leaves and the salt. Adding salt with the mint leaves will help the leaves wilt faster and retain the colour.
- Take the pan off heat after 3-4 minutes. By this time the mint would have wilted and let out its juices.
- Now add the tamarind, grated coconut and jaggery to the pan.
- Once the mixture cools down, grind to a smooth paste.
- Serve with idly or dosa.