Jul 15, 2009

Pudina Coriander Chutney

This is a good variation for Coconut chutney. My mom makes an amazing Pudina chutney - I don't think I can ever get there - its just her experience of making chutneys everyday. My dad has dosas for breakfast every single day and mom always has a great chutney to accompany that. Here in the US, I drink a can of Slim fast for breakfast - even a bowl of cereal is too heavy for me in the morning - but as soon as I land in India, there you go - this last time I went, I ate Onion Rava Masala Dosa for breakfast - LOL!! Its just the taste of India!

For my version of the Pudina coriander chutney, here are the things needed.

Channa Daal - 1 tbsp

Jeera - 1tsp

Green Chilli - 2-3

Urad Daal - 1/2 tbsp

Ginger - about 1 inch piece - chopped up fine.

Coriander seeds - 1/2 tbsp

Fenugreek seeds - 1/2tsp

Fresh Mint leaves - 1 big bunch

Fresh Coriander leaves/Cilantro - 1 big bunch

Coconut grated - about 1/2 - 1 cup

In a pan, heat up about 1/2 tbsp oil, add all the above ingredients and fry for a couple of mins. Then, add the fresh mint leaves and fry for a min. The switch off the stove and add the cilantro in here. Move everything to a mixie or a blender.

Add the grated coconut along with the other ingredients. Add salt. Add a little bit water and grind well to a fine paste.

In a small tadka pan, do a tadka of mustard seeds and 1/2 tsp of urad daal. Add it to the chutney. Serve with Dosas or upmas. You can actually make a nice bombay sandwich with this chutney. Or mix with rice and you have pudina rice! How versatile!

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