Spicy Mint Chutney
This mint chutney is lip-smacking delicious with idli, dosa and adai. It is similar to the ones served in hotels like Murugan Idli Shop and A2B in South India.
Servings 4
Ingredients
- 2 tbsp oil vegetable or neutral oil
- 1 tbsp channa dal/kadala parupu
- 1 tbsp urad dal/ulutham parupu
- 1/2 tsp cumin/jeera
- 2 cloves garlic
- 2 slit green chillies or more to your preference
- ½ cup roughly chopped onions
- ½ cup roughly chopped tomatoes
- ½ tsp turmeric
- 1 cup mint leaves cleaned, without stems
- ½ cup coriander leaves optional, i add based on availability
- ½ tsp tamarind paste or about 1 tbsp thick tamarind water
- 3 tbsp coconut
- salt to taste
For tadka/thalipu
- 1 tsp oil
- 1 tsp mustard
- 1 tsp urad dal
- 2 slit dried red chillies
Instructions
- In a pan, add the oil. Once it heats up, add the dals, onion, garlic and green chillies. Saute until everything browns to a golden colour.
- Now, add the cumin seeds, tomato and stir until it breaks down and cooks well.
- Add the turmeric, followed by the herbs. Saute until the herbs wilt fully.
- Add tamarind paste (or water) and hing. Mix well and cook until the water evaporates, if any.
- Finally, turn the stove off and add coconut. I prefer to add salt after grinding, you may add before or after.
- Make a thalipu with given ingredients and add to the chutney.