Skip to main content

Mint leaves coconut chutney - Pudhina thengai chutney - Chutney for idly, dosa and rava dosa

Mint leaves coconut chutney paired with rava dosa is one my favourite combination. In many restaurants I have tasted this chutney and after a few practices I found, how to retain the beautiful pale green colour in it. Because after grinding the chutney with coriander leaves and mint leaves the colour will change to a dull green colour. The secret is just a teaspoon of chana dal and we have to saute the coriander leaves, mint leaves and green chillies just for a minute. Try to use fresh coriander leaves and mint leaves and do not add a bunch of leaves for grinding. Just 10 to 15 mint leaves and a few coriander leaves is enough for a cup of grated coconut. Now let's see how to prepare this chutney.

Mint leaves coconut chutney - Pudhina thengai chutney - Chutney for idly, dosa and rava dosa - Mint leaves coconut chutney paired with rava dosa is one my favourite combination. In many restaurants I have tasted this chutney and after a few practices I found, how to retain the beautiful pale green colour in it. Because after grinding the chutney with coriander leaves and mint leaves the colour will change to a dull green colour. The secret is just a teaspoon of chana dal and we have to saute the coriander leaves, mint leaves and green chillies just for a minute. Try to use fresh coriander leaves and mint leaves and do not add a bunch of leaves for grinding. Just 10 to 15 mint leaves and a few coriander leaves is enough for a cup of grated coconut.



Similar Recipes



Mint leaves coconut chutney - Pudhina thengai chutney Recipe Details
 

Print Friendly and PDF
Prep time : 5 minutes
Cook time : 5 minutes
Serves : 3
Category : chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1 cup grated coconut
  • 2 tsp chana dal
  • 2 green chilly
  • 10 - 15 mint leaves
  • few coriander leaves
  • 1 tbsp oil
  • salt to taste

Cooking Directions

  1. Heat oil in a pan and add the chana dal and green chillies. Fry the dal for a few minutes, until it turns golden brown.
  2. Next, , mint leaves and coriander. Saute them until the leaves wilt and turn off the heat.
  3. Grate the coconut without any brown parts.
  4. Take a small chutney jar and add the salt and the sauted ingredients. Add some water and grind it.
  5. Now, add the grated coconut and grind it nicely. Transfer the chutney to the serving dish. Enjoy the tasty chutney with your favourite tiffin.

Mint leaves coconut chutney - Pudhina thengai chutney with step by step photos 

Heat oil in a pan and add the chana dal and green chillies. Fry the dal for a few minutes, until it turns golden brown.

Next, , mint leaves and coriander. Saute them until the leaves wilt and turn off the heat.


Grate the coconut without any brown parts.  

Take a small chutney jar and add the salt and the sauted ingredients. Add some water and grind it.

Now, add the grated coconut and grind it nicely. Transfer the chutney to the serving dish. Enjoy the tasty chutney with your favourite tiffin.


In this recipe, I have not used tamarind, if you want, you can saute a small piece tamarind along with the mint leaves. If the chutney appears thick, add some more water and mix it well.

Comments

Popular posts from this blog

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Kara Kuzhambu | Kara Kuzhambu with Sundakkai Vathal

Karakuzhambu - spicy and tangy kuzhambu with a combination of different flavours. This hotel style karakuzhambu is one of my husband's favourite kuzhambu served in restaurants for meals. After a few practices, I found the exact flavour and it was a big hit in our home. Tamil Nadu cooking is famous for its varieties of kuzhambu. This Karakuzhambu is one among them. The kara kuzhambu can be  prepared in two ways -  with vegetables like drumstick or brinjal and the other one is prepared with dried vathals like sundakkai vathal etc. Today we are going to see how to prepare hotel style karakuzhambu with dried sundakkai vathal.

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.  When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big  arai keerai bundle  and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Chana Masala - Homestyle Chana Masala - Chana Masala for poori, chapathi and nann

Today we are going to see our all time favourite Chana Masala. It's a simple yet complete food that's easy to make within 30 minutes. I got this recipe from our friend's mom who is from Bodi. The flavours are just delicious. She gave me one kg of her homemade garamasala powder and it is one of our new favourites! The garamasala powder is free from the addition of preservatives, artificial colours and mono sodium glutamate. Any masalas or kurmas made with a unique blend of spices, tastes good. I have been trying to make my own garamasala powder but just keep putting it off. Now I am confident to prepare homemade garamasala powder as she clearly explained the recipe with exact ingredients and measurements. I will try posting the homemade garamasala recipe in virundhombal soon. During our visit to their house, she prepared so many dishes and all of them were lip smacking and the masalas were perfectly balanced, not overpowering the other.  This Chana masala is not the authenti

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers.  During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable  rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker.  To make this healthy

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -  Kathirikkai Poriyal  Elephant Foot Yam  St

White Pumpkin (Ash gourd) Dosa - Vellai Poosanikai Dosa

White Pumpkin(Ash gourd) Dosa is an easy tiffin for your breakfast or dinner. Another healthy recipe from my Grandmother. It is one of our family favourite dinner dishes. These white pumpkin dosas are delicious and a great way to use the white pumpkins. My husband likes white pumpkins very much and always get a whole white pumpkin from the market. It will be good up to a month before cutting and you have to finish it within a day after cutting them. So whenever he bought this vegetable, definitely this dosa will be in our menu. We always prepare kootu, sambar and thayir pachadi with this white pumpkin, but I wanted to try something different with this vegetable. As usual, I asked my grandmother to tell me ideas to prepare healthier dishes with this white pumpkin. My grandmother told me they prepare this dosas frequently with this white pumpkins during their olden days with their garden fresh pumpkins. Now these dosas are unbelievably easy to prepare. Start by soaking the rice an