Pudina (mint) chutney is a flavourful dip that has a bit of a kick from the fresh mint leaves and spices such as chilli and mustard seeds.
Mint is a versatile ingredient that can help improve digestion and immunity.
Without the need for onion or garlic, this chutney can be prepared in a jiffy and goes well with idli and thosai.
Preparation time: 15 minutes Cooking time: 20 minutes Serves: 3
Ingredients
3 tsp oil 1 tbsp chana dal 5 dried red chilli 1 tomato, sliced 1 cup mint leaves 2 tbsp grated coconut Salt ½ tsp mustard seeds (temper in 1 tsp oil)
Method:
1) Heat a pan and add oil, chana dal and dried red chilli. 2) Saute till the dal turns golden brown. 3) Add tomato and mix well. 4) Add salt to taste and cook till the tomato turns mushy. 6) Add mint leaves and cook for a minute. 7) Remove from heat and add grated coconut. 8) Cool completely before grinding into a paste. 9) Add tempered mustard seeds and mix well.
Notes:
a) Mint leaves can be substituted with coriander leaves. b) Always ensure that the channa dal is roasted well. c) Do not over-cook the mint leaves to prevent them from turning bitter. d) Mint chutney can be stored in the fridge for a day.
Jeyashri Suresh runs the vegetarian food website jeyashriskitchen.com
