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Monday, January 21, 2019

Mint (Pudina) Chutney for Idlis / Dosas

I love to try a variety of chutneys especially to serve with dosas and idlis. And each chutney is unique in its flavor and tastes. We each one of us like different chutneys too so invariably I keep making some or the oter listed below with idlis /dosas. I have earlier posted a peanut mint chutney which is equally good. This is another simple chutney using coconut and mint leaves with tamarind. Check it out !!

Preparation time ~ 5 minutes
Cooking time ~ 2 minutes
Serves ~ a small bowl
Author ~ Julie
grated coconut 1 cup
mint leaves / pudina a handful
ginger/ inji a small piece
green chillies 2
pottukadala / raosted gram 1 tbsp(optional)
shallots/ kunjulli 2
tamarind / puli a small marble size
salt to taste

to temper
mustard seeds/ kadukku 1/2 tsp
red dry chillies 2 broken
curry leaves a sprig
oil(preferably coconut) 2 tsp


  • Add the grated coconut, ginger, shallots, green chillies, pottukadala, salt and tamarind along with mint leaves to a blender jar. Add a little water to grind to a smooth paste.Transfer to a bowl, adjust salt if required.

  • Heat oil in a pan and add mustard seeds when hot, add in dry red chillies followed by curry leaves. Switch off flame and pour over the chutney. Mix and serve.
 * You can leave out the pottukadala(roasted gram) if you don't like the flavor, it just adds consistency to the chutney.
* You can use 3-4 small slices of raw mango instead of tamarind too. I have tried using raw mango too, tastes good.

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