Pudina Chutney for Dosa, Pudina Pachadi

Pudina Chutney for Dosa, Pudina Pachadi

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.

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

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.

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.

Pudina Chutney for dosa-2

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.

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.

Let us see how to make Pudina chutney for dosa

Pudina Chutney for Dosa, Pudina Pachadi
Serves 4
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.
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
332 calories
36 g
0 g
21 g
3 g
16 g
186 g
177 g
31 g
0 g
4 g
Nutrition Facts
Serving Size
186g
Servings
4
Amount Per Serving
Calories 332
Calories from Fat 181
% Daily Value *
Total Fat 21g
33%
Saturated Fat 16g
80%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 177mg
7%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
13%
Sugars 31g
Protein 3g
Vitamin A
14%
Vitamin C
199%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Fresh Pudina (Mint) leaves: 1 bunch
  2. Tamarind: Goose berry sized soaked in warm water
  3. Grated Jaggery: 2 tbsp.
  4. Fresh Coconut: 1/4 cup grated or cut into small pieces
  5. Methi (Fenugreek) seeds: 1 spoon
  6. Split Black Gram (Urad dal): 1 spoon
  7. Red Chillies: 4
  8. Green Chillies: 2
  9. Salt: Taste
  10. Oil: 1 spoon
Instructions
  1. Separate the mint leaves from the stem, wash well and allow it to dry for 10 mins
  2. Now in pan slightly dry roast the mint leaves until they start changing to light grey colour.
  3. 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.
  4. Grind all these along with mint leaves adding tamarind extract, jaggery and salt to a smooth chutney.
  5. 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.
beta
calories
332
fat
21g
protein
3g
carbs
36g
more
Krishrecipes http://www.krishrecipes.com/
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