Malli Puthina thuvaiyal

(Malli - cilantro / coriander leaf; puthina - mint leaf; thovaiyal - chutney)

Malli Puthina thuvaiyal is a thick chutney, normally prepared using a hand mortar (ammi in Tamil). It is a very common chutney in Indian household. The mint leaf and cilantro (coriander leaf) are known for their medicinal values. This chutney combines both in a more delicious way.
There are so many variations in making this simple chutney. I am noting down my mom's version.

Malli Puthina thuvaiyal.

Ingredients:

Mint leaf - 20 branches (small bunch)
cilantro - 1/2 the quantity of mint leaf
green chillies - 5
tamarind - a blueberry size
garlic - 1 clove
cumin - 1/4 tsp
salt - to taste

To temper:

mustard seed - 1/2 tsp
black gram - 1/2 tsp
sesame oil - 2 tbsp + 1 tbsp
curry leaf - 1 sprig

Method:

Pick leaves and young stem from the cilantro bunch. Take the leaves alone from the mint bunch.
(Refrigerate and Store the mint stem for tea).
Wash and clean the leaves. Care should be taken to remove all the sand particles in the leaves.

Heat 1 tbsp oil in a wok. Add the black gram and let it get mild red color. Then add the cleaned leaves, green chilly, garlic, cumin and fry till the leaves wilt.
Switch off and let it cool. Add salt, tamarind and grind it to a fine paste with minimal water.

Now heat 2 tbsp oil in the same wok. Slide in the mustard and let it crackle. Put the curry leaves and the fry it. Then carefully slide in the chutney. Stir well till oil oozes out and reaches an almost thick stage (as shown in figure).

Malli puthina chutney is ready!

Serving suggestions:

Serve as side dish with chapathi, idly or dosai.
I prefer this chutney with most of the variety rices (chithrannam) like tamarind rice, lemon rice, curd rice etc.
If prepared with more oil and tamarind, this can be stored in room temperature for a week. Good for a packed food during long travels as this chutney won't get spoiled if handled with care.

Mutton dhalsa

Today we are celebrating Mother Mary's Birthday and I am busy baking a cake, at the same time I am so eager to post this dhalsa dish during Ramzan.

Dhalsa or dhal salna is a unique and tasty side dish served along with the fabulous biryani during Muslim festivals (in my home town). Dhalsa is a thick curry made of toor dhal and mutton. I have seen people using brinjal instead of meat too. That will also taste great.
I got introduced to this dhalsa recipe through my mom's friends. After that we too started making it at home:)

Happy Ramadan!

Mutton dhalsa served with chicken biryani and carrot raita.

Ingredients:

To pressure cook:

Toor dhal (red gram / thuvaram paruppu) - 3/4 cup
goat meat (with bones) - 100 gms
turmeric - 1/4 tsp
green chilly - 6
water - enough to cover
Vegetables:
unripe mango (chopped)- 1 small size
tomato - 2
brinjal - 6 (small)
other items:
shallot - 4
ginger garlic paste - 1 tbsp
mint leaf + cilantro - a handful
sesame oil - 1 tbsp
sambar powder - 1 tsp
shredded coconut - 1 tbsp
mustard seeds- 1/2 tsp
curry leaves - 1 brig
salt - to taste

Method:

Soak the toor dhal for 1/2 an hour.
Cook dhal and meat along with the items given to pressure cook in a pressure cooker with weight for 5 whistles. After the pressure gets released, mash the dhal and chillies gently without disturbing the meat. Add the sambar powder and keep aside.

In the mean time, wash and clean the vegetables. Cut them into big size pieces. In a separate vessel put the brinjal, mango, tomato, 1 cup water, salt and cook completely.

Now heat a wok with the oil. Let the mustard seeds splutter. Then goes the curry leaves, finely chopped shallot and fry till the onion gets a golden brown color.
Add the ginger garlic paste and fry till the raw smell vanishes.
Pour the cooked vegetables and mashed dhal + meat. Bring it to a boil. Add the shredded coconut, minced cilantro + mint leaf and switch off.

Mutton dhalsa is ready!

Serving suggestion:

Serve as side dish with biryani or pulao.
This curry should be thick.
Makes 6 to 8 servings.