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.

Puthina thuvaiyal (Mint leaf chutney)

Here comes a very refreshing chutney made with the aromatic fresh mint leaves.
My mom used to say , " A few mint leaves in our daily cooking will drive away the body odor and bad breathe ".
There are so many versions in this thuvaiyal. But I am narrating a very basic method.



Mint leaf chutney / Pudina chutney:

Ingredients:
Mint leaf - a small bunch
urid dhal (black gram) - 1 tbsp
tamarind - a gooseberry size
Dry red chili - 4
salt - 1/4 tsp (check taste)
shredded coconut - 2 tbsp

Method:
Soak the tamarind in little water.
Heat 1 tbsp oil in a wok.
Fry the red chili to get nice flavor. Take it out and keep aside.
Fry the urid dhal to red.
Then add the mint leaf and sautee till the mint leaf becomes little tender.
Do not fry it more than that. Let it cool completely.
Grind it along with fried chili, tamarind, salt and shredded coconut to a fine paste with almost very very little water in a mixer / blender.
Garnish with fried mustard seeds.

Mint leaf chutney is ready!

Serving suggestions:
Goes well with chapathi, Idly , dosa, any rice.
I love it with curd rice.

Events:
Mint leaf chutney goes to JFI : Mint event hosted by Ashwini of Spicy cuisine. originally created by Indira of Mahanadi.

It took just 15 minutes to get the entire dish done. So I am eager to end this chutney to the 15 minutes cooking event hosted by Mahima of Mahimaa's kitchen's.

Also the mint leaf chutney goes to the SWC - cooking with greens event hosted by Sowmya of creative saga.