Ingredients:
For Tempering:
Method:
Tips:
- Mint leaves- 1 cup
- Green chilies- 2-4 broken
- Tamarind- 1-2 small pieces, washed
- Salt- to taste
- Oil- 1 1/2 tbsp
For Tempering:
- Oil- 2 tbsp
- Chana dal- 1 1/2 tbsp (Senaga pappu)
- Urad dal- 1 tbsp
- Mustard seeds- 1 tsp
- Cumin seeds- 1/2 tsp (Jeera)
- Dry red chilies- 3-4 broken
- Asafoetida- 1/4 tsp
Method:
- Remove the mint leaves from the stem and add to a dish of water.
- Wash the leaves and change the water to remove any dirt or sand.
- Heat oil in a pan and add the leaves by squeezing out the water and green chilies.
- Mix and cook for 5-7 minutes till the leaves change color and start to come together.
- Meanwhile in a smaller pan heat oil and add chana dal, urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
- Once the mustard splatters turn off the heat.
- Let both the mixes cool down and first grind 70% of the tempering.
- To that add tamarind, cooked leaves and salt.
- Grind again by adding 2-3 tsp of water if required.
- Finally add the remaining tempering and transfer to serving bowl.
- Serve with rice, idli, dosa or roti.
- Or you can prepare two separate tempering, one for grinding and other to add at the last. In that case, omit adding chana dal in the final tempering.
Tips:
- This chutney stays good for 3 days when stored in refrigerator.
- For those who like you can add a small piece of jaggery for mild sweetness.
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