South Indian style PUDINA/MINT CHUTNEY

Pudina/Mint chutney can be prepared quickly in many ways. It pairs good with South Indian breakfasts like idli and dosa. It also goes well with sandwiches and rolls. Pudina/Mint leaves has nice aroma and is used in chutneys, raita and to garnish our biryani.Mint leaves could help freshen your breathe instantly due to the presence of germicidal properties. Mint has very powerful antioxidant properties. Mint is excellent to manage blood sugar levels and treat skin conditions. In summer, one should particularly add mint to their diet. Mint is very cooling and aids in digestion and breathing disorders too.

 PREPARATION TIME: 5 minutes

 COOKING TIME       : 10 minutes

 INGREDIENTS: (serves 4 persons)

• Pudina/Mint leaves           - 2 hands full
• Onion (large size)               - 1
• Tomato (medium size)      - 1
• Curry leaves                        - 6-8
• Mustard seeds                    - 1/2 spoon
• Urad dal                               - 1 spoon
• Channa dal                          - 1 spoon
• Red chillies                          - 4
• Green chillies                      - 2
• Tamarind                             - 1 small piece
• Coconut                               - 2 finger-sized pieces
• Ginger                                  - 1 inch
• Oil                                         - 2 spoons
• Salt
• Water

 DIRECTIONS:

 1. Wash the pudina/mint leaves 2-3 times with water. Get ready with all the ingredients.

2. Heat oil in a kadai. Add mustard seeds let them crack, then add urad dal, channa dal and red chillies. Let the dals turn pale brown colour.

3. Add roughly chopped onion, ginger, curry leaves and salt. Saute till the onion cook.

4.  Add pudina/mint leaves and saute well.

5. Add small piece of tamarind and roughly chopped tomato. Cook for 5-7 minutes in a low flame.

6. Switch of the flame and add the coconut pieces and stir well.

7. Cool the mixture and grind to a fine paste by adding water. Pudina/Mint chutney can be served with/without tempering. (For tempering: Heat Oil in a pan, add mustard seeds, urad dal and curry leaves. Let them crack. Add the tempering to the pudina/mint chutney.)

 ADDITIONAL TIPS:

=> If you use country tomato, you can skip tamarind.

=> You can also make raw pudina chutney in a mixer without using onion and tomato. (Raw mint chutney recipe: Add pudina/mint leaves-1 hand full, 1 inch-ginger, 1 spoon-channa dal, 1/2 spoon-lemon juice/tamarind paste, 1-green chilly, 3 spoons-grated coconut (optional) and salt to a mixer, grind to a fine paste by adding water.)