Coriander Mint Chutney South Indian Style

 Coriander leaves are rich in vitamins, dietary fiber, antioxidants and essential minerals. Store the coriander leaves after discarding roots and removing bruised leaves in  refrigerator in a zip lock cover. Mint Leaves helps to eliminate toxins from the body, blood cleanser, acts as coolant to skin irritation and combat bad breath. Always choose fresh green mint leaves.This chutney can be prepared within 15 mins. Coriander Mint chutney can be served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Coriander Mint chutney | Kothamalli Pudhina Chutney.


Preparation Time: 5 mins
Cook Time: 10 mins
Yields: 2 Servings

Ingredients:
Table 1:

Oil	2 tsp
Chana Dal | Kadala paruppu	1.5 tsp
Urad Dal | Ulutham paruppu	1.5 tsp
Ginger chopped	1 tsp
Green chilli	1
Coriander Leaves (tightly packed)	1 Cup
Mint Leaves (tightly packed)	1/2 Cup
Shredded coconut	2 tbsp
Salt	As needed

Table 2: For Tempering

Oil	1 tbsp
Mustard	1/4 tsp
Red chilly	1
Curry Leaves	3-4
Urad dal	1/2 tsp

Instructions:

• Heat Oil in a pan. Add chana dal and urad dal. Fry till chana dal turns golden colour. Add chopped ginger and green chilli. Fry till raw smell goes off.

•  Add coriander leaves and mint leaves. Fry for 30 sec to 1 min  till the leaves shrink in volume.

•   Switch off the stove. Add shredded coconut and salt.

•  Allow the mixture to cool down and grind it into smooth paste using blender or mixie by adding enough water.
• Tempering: Heat oil in the pan and add mustard, red chilly, Curry leaves and urad dal. When Urad dal turns golden colour, add it to the ground mixture.

Tips:
Adjust green chillies to your taste.
Don't fry coriander leaves and mint leaves more than a minute.