November 10, 2010

Mint chutney


What you need: Makes about 2 cups
1/2 coconut (fresh/dry, chopped or grated)
12-14 sticks of fresh mint
2-4 sticks of fresh cilantro
4-6 green chillies
2-4 tsp channa dal (kadale poppu) 
2-4 garlic petals
1tsp fresh tamarind/1/4 tsp tamarind paste
For the tempering:
¼ onion finely chopped
Few curry leaves finely chopped
1/2tsp ural dhal

1/4tsp mustard seeds
Salt to taste.

 
Warm the mint leaves, cilantro, green chilies and garlic on a small pan. When the leaves begin to wither, turn off the heat. Cool. Grind them all together with a little water, to a slightly coarse and thick consistency. You may temper it with a little chopped onion, mustard seeds, curry leaves and uddina bele (ural dhal). Sprinkle some powdered hing.