Mint Chutney | Pudhina Thovayal

mint chutney

Mint chutney or Pudhina Thovayal is a nice side dish for idly and dosa. Mint has a lot of health benefits. It is rich in Vitamins A and C, calcium and iron. It is good for the digestive system, and is also rich in anti-oxidants. So we should try to include it in our food often.

Whenever I get fresh mint leaves, I use the leaves and save the stem for planting. I just put the stems in a glass of water. After a week, it will start to grow roots. Then, it can be transplanted to a planting pot. But I just leave it in the glass of water and replace with fresh water once in a week. It still grows in the water glass indoors.  And I get fresh mint leaves whenever needed 🙂

Here is my recipe for mint chutney

Recipe Cuisine: Indian | Recipe Category: Sidedish
Prep Time: 5 mins | Cook time: 15 mins | Total time: 20 mins | Serves: 3

Ingredients:

  • Fresh Pudhina / Mint leaves – 1 cup tightly packed
  • Channa dal / Kadala parupu – 2 tbsp
  • Urad dal / ulundhu – 2 tbsp
  • Garlic  – 5 small cloves or 2 big cloves
  • Coconut – few small pieces
  • Green chilly or red chilly – 3
  • Tamarind – a small gooseberry size
  • salt – to taste
  • oil – 2 tsp

Method:

1.Wash the mint leaves twice or thrice and keep it aside.
2. In a pan, heat oil and add the dals and roast till they slightly change in colour.
3. Now, add garlic, green or red chillies and coconut and fry for a minute.

roasting-dals-for-mintchutney
4. Switch off the stove and then add the mint leaves and give a stir and remove it to a plate and allow it to cool down.

grinding-mint-chutney
5. Add tamarind and salt to it and grind to a fine paste.

mint-chutney-ready



Mint chutney is ready to be enjoyed with soft and fluffy idlies or super crunchy dosais.

Notes:

  • You can add or reduce the tamarind quantity, as per your liking.
  • You can adjust the green or red chilly quantity as per your need.
  • Make sure the mint leaves dont get roasted much in the heat. It should stay green so that the chutney gets a nice taste and colour.
  • While the mixture is cooling down, before grinding, never keep it closed. The water vapour that forms from the mint will make it bitter. I have made that mistake once and we could not eat it at all.
  • This mint chutney goes well with veg biriyani too.
  • When you make this as a sidedish for rice, you can add more tamarind to make it tangy.

 mint--Chutney

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