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.

Pudina kothamalli thuvaiyal - Chutney with mint and coriander
Pudina kothamalli thuvaiyal - Chutney with mint and corianderI 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...

Summary

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  • Courseside dish
  • Cuisinesouth indian

Ingredients

Mint/Pudina
A small bunch
Coriander/Kothamalli
A small bunch
Sesame/gingelly oil
2tsp
Channa dal/kadalai parappu
1tbsp
Tuvar dal
1/2tbsp
Udid dal
1/2tbsp
Dried red chillies
8 to 10 numbers
Tamarind- A small piece
Asafoetida/hing
A pinch
Salt
to taste

Steps

  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.

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