Facebook google plus Pinterest Instagram Twitter Youtube

Sunday, November 3, 2013

Coriander Mint Chutney South Indian Style

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
Kothamalli Pudina Chutney

Ingredients:
Table 1:
Oil2 tsp
Chana Dal | Kadala paruppu1.5 tsp
Urad Dal | Ulutham paruppu1.5 tsp
Ginger chopped1 tsp
Green chilli1
Coriander Leaves (tightly packed)1 Cup
Mint Leaves (tightly packed)1/2 Cup
Shredded coconut2 tbsp
SaltAs 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.
1 Coriander mint Chutney | Kothamalli pudina Chutney2 Coriander mint Chutney | Kothamalli  pudina Chutney

  •  Add coriander leaves and mint leaves. Fry for 30 sec to 1 min  till the leaves shrink in volume.
3 Coriander mint Chutney | Kothamalli  pudina Chutney4 Coriander mint Chutney | Kothamalli  pudina Chutney

  •   Switch off the stove. Add shredded coconut and salt.
5 Coriander mint Chutney | Kothamalli  pudina Chutney6 Coriander mint Chutney | Kothamalli  pudina Chutney

  •  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.

12 comments:

  1. One of my favorites side dish for idli's and dosa's

    ReplyDelete
  2. Both, coriander and mint leaves are used excessively for my dishes. I love the scent and the flavors. Beautiful bright green chutney and yes, perfect as dip for almost anything.

    ReplyDelete
  3. lovely and pleasant color....flavorful chutney..love to have it with hot idly's..

    ReplyDelete
  4. Very flavorful chutney. Love the color.
    Thanks for sharing.

    ReplyDelete
  5. Colorful and healthy chutney, I love it...

    ReplyDelete
  6. perfect chutney with dosas :) and your version is sure great :) hope u had a wonderful diwali :)

    ReplyDelete
  7. Been wanting to make this but hubby is not so found of mint.. Will have to make it just for me someday! looks lovely

    ReplyDelete
  8. Delicious green chutney, my favourite with dosas.

    ReplyDelete
  9. That's really lovely recipe.Within fraction of seconds anyone can prepare. Superb

    ReplyDelete
  10. Loved it...nice twist to regular chutney..

    ReplyDelete
  11. Hi, I'm new to your blog. I just made this chutney and it was so delicious! Thanks for sharing your recipe :-)

    ReplyDelete

Thanks Friends for your comments / feedback / suggestions. Your comments will motivate and help in improving my website. Happy Visiting !

Related Posts Plugin for WordPress, Blogger...