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.

Print Recipe
Pudina kothamalli thuvaiyal - Chutney with mint and coriander Yum
Course side dish
Cuisine south indian
Servings
Ingredients
Course side dish
Cuisine south indian
Servings
Ingredients
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.

Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest1

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.

Leave a Reply

Your email address will not be published. Required fields are marked *