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.
