Mint coconut chutney

Mint  is filled with nutrients. It's aroma is unique and pleasant. They are used in beverages, desserts, salads and chutneys etc.

I always have addiction to mint. I use to add mint leaves in maximum foods and wherever possible. Chutneys are the main dish for dosa, idli, puri, chapathi, rice. Mint chutney has special flavour and unique taste. Mint with coconut blends well and has a rich flavour which is more nutrient compared to other chutneys. Let's see the method of making Mint coconut chutney.

1 bunch of mint 👌 

Goose-berry sized tamarind

3 to 4 green 🌶 chillies

Pinch of asfoetida 

1 teaspoon Salt

Urid dal - 1 tbsp

Few pieces of coconut

Heat 1 teaspoon oil in a pan. When it is hot, add urid dal, green chillies and few pieces of coconut. Fry for a minute. Add mint also. Fry for a minute. Add salt and tamarind. Blend all the ingredients smoothly in a blender. Add 1/2 cup water and blend once.

Mint coconut chutney is ready to serve



Comments

Post a Comment

Popular posts from this blog

Drumstick sambhar

Image
1 cup Toor dhal Lemon size tamarind 1 tablespoon sambhar powder 1 tsp turmeric powder 1 tsp Fenugreek 1 tsp Mustard 1 big size drumstick 1 tomato 2 chillies A pinch of asfoetida Salt - 2 tsp Add the toor dal in a pressure pan and Pressure cook toor dhal for 4 whistles. In a pan add tamarind extract (4 cups). Add sambar powder, turmeric powder, asfoetida, salt. Stir well. Switch on the stove. When it boils, add sliced drumstick and tomatoes 🍅 along with chillies. After 15 minutes, check whether the veggies are cooked. Add the pressure cooked toor dal and mix well. Let it boil for Furthermore 10 minutes. Switch off the flame. In a small pan, add gingelly oil 2 Teaspoons. Add mustard seeds. Once it splutters, add fenugreek and asfoetida. Add to the sambhar. Drumstick sambhar is ready
Read more

Vegetable sandwich

Image
Place cheese in between the breads. Chop carrots (1tbsp, cabbage(1tbsp), capsicum(1tbsp), tomato(1tbsp) and onion (1tbsp) and place above the cheese in between the breads. Toast in a tawa or oven for 5 minutes. Vegetable sandwich is ready.
Read more

Curd rice

Image
1 cup cooked rice Mustard seeds - 1 tsp  Ginger - Few chopped into pieces Chillies - few Chopped into pieces Thick Curd- 3 tablespoons  Salt - 1 tsp Hot water - 1 cup Chop ginger and chillies. Heat a pan with 1 tsp oil. Add mustard. Once it splutters, add ginger, chillies and curry leaves. Fry for a minute. In a mixing bowl, add the fried items. Add 1 cup hot cooked rice. Mash them well along with fried items  Add 3 tbsp of Thick Curd. Mix them well. Add 1 tsp of salt. Add 1 cup hot water. Mix them well without lumps. Garnish with pomegranate pearls. Yummy curd rice is ready.   
Read more