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Monday, July 31, 2017

Mint Coriander Chutney recipe for dosa, idli

Peanut flavored mint coriander chutney, goes well with idli and dosa. Last week while making puliyodarai for lunch box, the peanut box was kept on the kitchen counter. I was busy preparing chutney for dosa on the other side and instead of adding urad dal or channa dal for making the chutney, i added peanuts and turned out so well. Varsha, my daughter is a huge fan of green chutney, loved this peanut flavored mint chutney. Today i made this again to post the recipe of Kothamalli pudina chuntey. I have made a quick video for this chutney recipe too. Check out my collection of Chutney recipes.  
Mint coriander chutney




Mint coconut chutney

  Preparation Time : 10 mins | Cooking Time : 10 Mins |Serves: 2-3

     Mint leaves  1 cup
     Coriander leaves  1 cup
     Oil  2 tsp + 1 tsp
     Peanuts   1 tblsp
     Red chili  2
     Garlic  4-5 pods
     Onion   1
     Mustard seeds   1/4 tsp
     Urad dal   1/2 tsp
     Coconut  1 tblsp(optional)

Method:
  • In a pan add 2 tsp oil and add the red chili and peanuts.
  • Saute till the peanuts gets roasted. Roast in a low flame. 
  • If you are allergic to peanuts, you can replace it with urad dal or channa dal.
  • Keep this aside. 
  • Add onions and garlic to the pan. You can roughly chop them and add it. 
  • Cook till the onions become translucent.
  • Add the coriander and mint leaves.
  • Cook for a minute and switch off the flame.
  • Add salt and coconut(if adding). 
  • Allow this to cool completely. 
  • Grind this into a fine paste. Add adequate water to adjust the chutney consistency, while grinding itself.
  • Transfer it to a bowl.
  • Temper with mustard seeds and urad dal.
  • Chutney is ready to serve with idli | dosa or upma too.
                                        
Notes:
  1. You can replace peanuts with urad dal or channa dal. 
  2. Green chili can be added instead of red chili.
  3. A handful of curry leaves can be added while adding mint and coriander leaves.
                                        Video on how to make Mint coriander chutney
                                  
     
     
     


Kothamalli -pudina chutney
Method: (with step wise pictures)
  • In a pan add 2 tsp oil and add the red chili and peanuts.
  • Saute till the peanuts gets roasted. Roast in a low flame. 
mint coriander chutney 1
  • If you are allergic to peanuts, you can replace it with urad dal or channa dal.
  • Keep this aside. 
  • Add onions and garlic to the pan. You can roughly chop them and add it. 
  • Cook till the onions become translucent.
mint coriander chutney 2
  • Add the coriander and mint leaves.
mint coriander chutney 3
  • Cook for a minute and switch off the flame.
  • Add salt and coconut(if adding). 
mint coriander chutney 4
  • Allow this to cool completely. 
  • Grind this into a fine paste. Add adequate water to adjust the chutney consistency, while grinding itself.
mint coriander chutney 5
  • Transfer it to a bowl.
  • Temper with mustard seeds and urad dal.
mint coriander chutney 6
  • Chutney is ready to serve with idli | dosa or upma too.
Mint coriander chutney
Notes:
  1. You can replace peanuts with urad dal or channa dal. 
  2. Green chili can be added instead of red chili.
  3. A handful of curry leaves can be added while adding mint and coriander leaves.

     
     
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