Mint coriander chutney | Pudina kothumalli chutney
Mint coriander chutney is a tasty side dish for idli, dosa and curd rice. This chutney goes well with roti and chapatti also. This pudina chutney prepared by grinding the sautéed leaves along with few spices. This chutney is a very quick recipe can be prepared in just 15 mins if everything is ready.
Ingredients
Ingredients:
- 1 Cup Mint/Pudina
- 1 Cup Coriander/kothumalli
- 1 tsp Oil
- 1 Onion
- 1 Tomato
- 2 Green chilli
- small gooseberry size Tamarind
- 1 tbs Gram dal
- 1 tbs Urad dal
- 1/2 Cup or 2 tbs Coconut grated
- 1/2 tsp or required Salt
Instructions
Preparation:
- Rinse and chop mint, coriander leaves.
- Rinse and chop green chillies, tomato.
- Chop onion.
- Grate coconut.
Recipe to prepare Mint coriander chutney | Pudina kothumalli chutney:
- Heat oil in a tawa/ pan.
- Add gram dal and urad dal. Roast them to slight brown color.
- Add onions and green chillies. Fry the onions to light pink color.
- Add tomato. Cook till soft.
- Add required salt for the chutney.
- Add chopped Pudina and kothumalli leaves. Fry for two mins until the leaves become soft.
- No need to cook fully.
- Add grated coconut and tamarind. Just mix and switch off the stove.
- Let it cool down and grind it by adding some water.
- Serve with hot idlis or dosas.
How to temper (optional):
- Heat oil in a tawa/ pan.
- Add mustard and jeera seeds. Let them splutter.
- Add hing.
- Add this seasoning on top of chutney and mix.
Notes
Tips/notes: 1) Don’t overcook the leaves. Vitamins will be lost by overcooking.
2) No need to coconut and tamarind.
3) I did not season the chutney as felt not required.
Nutrition
Calories: 140kcal
Tried this recipe?Let us know how it was!