Mint Chutney / Pudina Chutney

Mint leaves are widely used in Indian cuisine. Ranging from beverages to chutneys or even as flavoured rice dish known as Pudina rice. The chutney goes well with idli, dosa, curd rice and plain white rice.
Mint leaves have various medicinal values. It is used as home remedy for stomach ache, common cold. You will find their usage in aromatherapy, essential oils and also in some shampoos for the cooling effect.

Ingredients

• Mint leaves - 2 handful
• Ginger - 1 inch piece
• Garlic - 3 pods (optional) 
• Channa dal / Pottukadalai - 1 teaspoon
• Urad dal / Black gram - 1 teaspoon
• Coconut - a handful or 8 to 10 pieces
• Green chillies - 6 
• Salt - as required
• Oil - 1 teaspoon

Seasoning

• Oil - 1 teaspoon
• Mustard - 1 teaspoon
• Red chilli - 1
• Curry leaves - 5 - 6 leaves
• Cumin / Jeera - 1/2 teaspoon (optional)

Preparation

Take a small frying pan, pour a teaspoon of oil and when hot add urad dal, Pottukadalai, ginger, garlic (optional), and green chillies one after another slowly. Fry for 2 - 3 minutes. If using coconut pieces add it too at this stage. I used shredded coconut.

Now throw in the mint leaves / Pudina in and fry it on medium low flame for a minute and half. The 

leaves will shrink a little. Finally add the shredded coconut and fry it for a minute or two. Allow it to cool, transfer it to a mixer and grind it into a fine paste. 

 

Transfer to a bowl Pudina chutney is ready to serve! 

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Coriander chutney/ Kothamalli chutney/ Green chutney

Coriander chutney is yet another delight for any type of dosa and idli. It can be served with curd rice or just plain rice as well. Coriander leaves has many medicinal values. One of it being cleaning our liver. In India we prepare this chutney when we have digestion related problems or simply to improve appetite at times. The best of it is, it tastes delicious and the green colour is very inviting!

Kothamalli Chutney

Ingredients

• Coriander leaves - A bunch
• Coconut pieces - 8 -10
• Ginger - 1 inch piece
• Garlic - 2 cloves
• Green chilli - 2
• Red chilli - 4-5
• Cooking oil - 2-3 teaspoon
• Urad dal - 1 teaspoon
• Pottukadalai (optional)  - 1 teaspoon
• Tamarind - a small piece (half inch)

To temper Optional

• Cooking oil - 1 teaspoon
• Mustard - 1/2teaspoon 
• Cumin seeds - 1/2 tsp
• Curry leaves - 6 -7 leaves

Preparation
Pour oil in a small frying pan, when it is hot add urad dal, pottukadalai, ginger, garlic, tamarind, red and green chillies and fry for a minute or 2. Add coconut pieces and fry again for 2-3 mins. Now lower the flame and add the coriander leaves. Do not fry for long and don't increase the flame either. The leaves will shrink like it is half cooked. Switch off the flame and allow it to cool. Then grind the same until it turns into chutney consistency i.e smooth paste. Now temper the chutney with items under "to temper". I usually don't temper as it is fried anyway before grinding. But tempering adds a little flavour to the green chutney.

Note :- If you are using shredded coconut, use around 4-5 teaspoons of it. Add the shredded coconut only after you switch off the stove. Let it fry with the same heat. 

Green Chutney