Pudina kothamalli thuvaiyal – Chutney with mint and coriander

         I often make this especially when I have a bunch of fresh coriander leaves. This time, I had some mint leaves too which was a special bonus and I decided to go ahead making this chutney which I just love with any rice variety. I sometimes make it less spicy into a fine chutney , the recipe for which I have already posted here .But this time, I made a drier version of this so that I could refrigerate and use it for a couple of days.

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Pudina kothamalli thuvaiyal - Chutney with mint and coriander
Course side dish
Cuisine south indian
Servings
Ingredients
  • A small bunch Mint / Pudina
  • A small bunch Coriander /Kothamalli
  • 2 tsp Sesame / gingelly oil
  • 1 tbsp Channa dal /kadalai parappu
  • 1/2 tbsp Tuvar dal
  • 1/2 tbsp dal Udid
  • 8 to 10 numbers chillies Dried red
  • Tamarind - A small piece
  • A pinch Asafoetida /hing
  • to taste Salt
Course side dish
Cuisine south indian
Servings
Ingredients
  • A small bunch Mint / Pudina
  • A small bunch Coriander /Kothamalli
  • 2 tsp Sesame / gingelly oil
  • 1 tbsp Channa dal /kadalai parappu
  • 1/2 tbsp Tuvar dal
  • 1/2 tbsp dal Udid
  • 8 to 10 numbers chillies Dried red
  • Tamarind - A small piece
  • A pinch Asafoetida /hing
  • to taste Salt
Instructions
  1. Seperate the leaves of mint from the bunch. Wash and keep them aside. Repeat the same procedure with Coriander. Heat oil in a pan. Add channa dal, tuvar dal ,udid dal and dried red chillies with the hing. Saute till it turns brown. Now add the mint and coriander leaves and saute till it just wilts. Remove from flame. Add the tamarind and allow it to cool. Grind it to a coarse mixture. Dont add any water while grinding.
Recipe Notes

      This makes a excellent pickle/side dish along with rasam and rice.

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24 thoughts on “Pudina kothamalli thuvaiyal – Chutney with mint and coriander”

  1. I love this thuvayal, full of flavours. Looks too delicious. And your garlic rolls has come out really perfect, so soft and yummy.

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