Healthy Food Recipes - Green Chutney (Mint, Coriander, Curry leaves Chutney)!
Posted on: 30/Dec/2014 12:02:20 PM
Ingredients:
- Mint Leaves – 1 cup
- Coriander Leaves – 1 cup
- Curry Leaves – 1/ 4 cup
- Urad dal – 2 Spoons
- Bengal Gram – 1 spoon
- Ginger – 1 cm length
- Tamarind – small ball size
- Coconut – a small piece
- Oil – 5 spoon
- Cumin seeds – ¼ spoon
- Mustard seeds – ¼ spoon
- Asafoetida – a pinch
- Red or Green Chilli – 3 nos
- Salt – to taste
Method:
- Heat a kadai with one spoon of oil. Add urad dal, Bengal gram and red or green chilli and sauté well. Remove it in a separate plate and allow it to cool for some time.
- Again heat the pan and add 3 spoons of oil. Add sliced ginger, thoroughly washed mint leaves, coriander leaves and curry leaves. Sauté it well until the leaves get shrinks. Remove it in a separate plate and allow it to cool.
- Now grind the roasted urad dal mix with a piece of coconut, tamarind and salt. Grind two to three times. Then add the fried leaves into it and grind well.
- Collect it in a separate bowl.
- Now heat the kadai and add oil to it. Add cumin seeds, mustard seeds and a pinch of asafoetida for tempering. Then pour it on top of the chutney.
- This side dish will go fine with dosai or idli.
Note:
- You can very well eat this chutney along with the rice.
- If you want to store it in the fridge, and use it for at least 2 to 3 days, then it is better to avoid coconut.
- For different tang, add 3 to 4 small onion and fry well before roasting the green leaves.
- If you want to prepare more quantity of chutney, in addition to the urad dal and Bengal gram, add 2 spoons of fried gram. It will add on the quantity of chutney and taste too.
- As we are adding three types of green leaves (Mint, Coriander and Curry Leaves), the colour will be too attractive, and the taste will be very appetizing and have many health benefits.
Recipe by : More Recipes»
Mrs. Lavanya Sampath
