Mint Leaves Coconut Chutney - Pudhina Chutney

Mint Leaves Coconut Chutney - Pudhina Chutney - Chutney Recipes

Mint leaves coconut chutney - a simple chutney made with mint leaves, coconut, garlic cloves, green chillies, urid dal and tamarind. This mint leaves chutney is a regular dish in hotels for tiffin varieties. Though I make this regularly for rava dosa and dosa, the colour of the chutney will change a little bit. Recently when I spoke to Chef Revathi Shanmugam mam through a phone call, I asked her how to prepare hotel style mint leaves chutney. She clearly explained the recipe and clarified my few doubts. Today I tried this chutney, and it turned out well and tasted similar to the hotel style mint leaves chutney. Now I am confident to post this popular mint leaves coconut chutney.

Let's see some few tips for this chutney

For this chutney you can add 2 to 3 cloves of garlic or a small piece of ginger.
Always use fresh mint leaves. Wash the mint leaves well and drain the water completely. Do not overcook or saute the mint leaves for a long time.It will reduce the colour and taste.
Also do not reduce the mint leaves quantity because you will not get the bright green colour in the chutney.
A handful of coriander leaves can be added while adding the mint leaves.
Always use freshly grated coconut for best results. Do not add more urid dal and coconut than mentioned. A pinch of sugar can be added while grinding to prevent the discoloration.

Check out my other side dishes for idli and dosa

My Instagram reels for Mint leaves coconut chutney recipe link here

Mint leaves coconut chutney

Mint Leaves Coconut Chutney Recipe Details

Prep time : 10 minutes
Cook time : 5 minutes
Serves : 3
Category : chutney

Ingredients

1 bunch mint leaves
1 cup coconut
1 tbsp urid dal
4 green chillies
3 garlic cloves
small piece tamarind
1/2 tsp mustard and urid dal
1/8 tsp asafoetida powder
few curry leaves
2 tsp oil
Salt to taste

Cooking Directions

Wash the mint leaves well and allow them to sit in the colander for a few minutes. Soak the tamarind for 10 minutes.
Heat 1 tsp oil in a kadai and add the urid dal. Add the garlic cloves and green chillies and saute them quickly.
Next add the grated coconut and mix well. Transfer all the ingredients to a plate.Now again add 1/2 tsp oil and add the mint leaves. Saute the leaves on low heat for a minute and turn off the heat. Transfer it to the plate and allow all the ingredients to cool down.
Take a chutney jar and add the soaked tamarind, required salt and sauted coconut urid dal mixture. Grind it with a little water.Finally add the mint leaves and grind it.
Transfer the chutney to the serving bowl. Heat oil in a kadai and add mustard, urid dal, asafoetida powder and curry leaves. Pour the tempering over the chutney and mix well.

Comments

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

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 -...

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu. Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to t...

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. Pulikuz...

Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry

Here is the recipe for delicious curry with black chick peas popularly known as kadala curry in Kerala. One of my favourite side dishes for aapam and puttu. I learnt the base recipe from my friend Reshmi from Kollam but I tweaked it a bit. This kadala curry is prepared with simple ingredients like onions, tomato, freshly ground masala powder and coconut milk. The coconut milk gives this dish a bit of sweetness and the curry powder brings the flavour. If you like curries with lots of flavor without using a long list of ingredients and cooking methods, this is definitely one for you. We add just four spices, fresh ginger, pepper powder, chilly powder, coriander powder plus the coconut milk. The curry powder makes it more interesting for this Kadala curry. Similar recipes Kadala Curry White Vegetable Kurma Kumbakonam Kadappa Mochai and Potato Sagu Green Peas Coconut Milk Curry Here is the video link for Kadalai Curry Kadalai Curry - Kerala Style Kadala Curry Recipe Detail...

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar ...

VIRUNDHOMBAL

Search This Blog