>> Sunday, March 11, 2012
Pudina Kothamalli Chutney
Mint Leaves / Pudina - 1 cup
Coriander leaves - 1 cup
Curry leaves - 1/2 cup
Coconut, finely chopped - 2 tbsp
Garlic - 2 cloves
Onion - 1/2 medium
Coriander Seeds - 1 tbsp
Cumin Seeds / Jeera - 1 tsp
Green chillies - 4 - 5
Tamarind - 1 marble size
Salt to taste
Oil - 2 tsp
How to make the Pudina Kothamalli Chutney
Wash and drain all the leaves on a colander.
Heat a non stick pan and add oil. Roast each ingredient, except tamarind in hot oil, remove when they turn colour.
When all the ingredients are roasted, switch off and add the tamarind. Allow to cool.
Grind to a smooth chutney, adding just enough water to get a smooth texture.
Serve with Dosa/ Chapati / Hot Rice.