Pudina Chutney for Dosa, Pudina Pachadi
Pudina Chutney for Dosa- Chutney made out of Tender, fresh and aromatic mint leaves is a great combination for breakfast and can be used even in sandwiches.
I made this Pudina Chutney for dosa for the first time when I was at abroad. Well here comes the twist. There was no blender readily available. But I had fresh mint leaves and they were just awesome. I somehow found a nice hard stone lying in a flower pot there. I immediately picked it up, washed it well and used it to grind this chutney. My own masala grinding stone you see J
Chutney with leafy vegetables is always a delight. Especially if they are aromatic. Few examples are Curry Leaves Chutney; Coriander Chutney (Will post it soon). This Pudina Chutney for dosa is one such chutney which is so tasty that you can’t settle there out just with one spoon of this chutney.
This Pudina Chutney for dosa, is not only a great combination for dosas, but also goes very well rice, roti or parathas. And there is more. Use it like a spread on your spread. It tastes great. Spread a spoon full of this chutney on left out rotis or chapathi and make rolls out of it. Eating left over Indian breads would never have been this tasty.
Coming to this Pudina chutney for dosa, it can be prepared with or without adding jaggery or sugar. I always prefer adding jaggery. The simple version of this chutney is grinding dry roasted mint leaves along with fresh coconut, green chillies and tamarind with salt. In this recipe I have added one or two more ingredients to make it even better. It doesn’t require addition of onion or garlic and hence it can be prepared any time and ideal for those who do not prefer to eat onion and garlic.
Let us see how to make Pudina chutney for dosa
- Fresh Pudina (Mint) leaves: 1 bunch
- Tamarind: Goose berry sized soaked in warm water
- Grated Jaggery: 2 tbsp.
- Fresh Coconut: 1/4 cup grated or cut into small pieces
- Methi (Fenugreek) seeds: 1 spoon
- Split Black Gram (Urad dal): 1 spoon
- Red Chillies: 4
- Green Chillies: 2
- Salt: Taste
- Oil: 1 spoon
- Separate the mint leaves from the stem, wash well and allow it to dry for 10 mins
- Now in pan slightly dry roast the mint leaves until they start changing to light grey colour.
- In the same pan heat a spoon of oil and roast methi seeds, urad dal, coconut, red chillies and green chillies separately one after the other.
- Grind all these along with mint leaves adding tamarind extract, jaggery and salt to a smooth chutney.
- Prepare tempering by adding a spoon each of mustard and cumin seeds, followed by a pinch of asafoetida in a spoon of hot oil and add it to the chutney and mix well.