Pudina Chutney Recipe For Idli, Dosa
Pudina chutney is a flavorful accompaniment for idli, dosa and paniyaram. This chutney uses fresh mint and coconut among other things
Servings: 2
Calories: 180kcal
Ingredients
- 1/2 cup Mint leaves
- 2 tbsp Freshly grated coconut
- 2 tbsp Channa dal
- 1 tbsp Urad dal
- 1 Dry red chilies
- 1/2 inch Ginger
- 1 tsp Jaggery
- 5 grams Tamarind a marble size soaked in warm water
- 1/2 tsp Oil
- Salt to taste
- To Temper:
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 10 Curry leaves
- 1/8 tsp Hing
- 2 tsp Oil
Instructions
- Heat a kadai with 1/2 tsp oil.
- Add the dals and chillies and saute till the dals turn a light brown.
- Add the ginger next and saute for a min.
- Now, add the mint leaves and saute till they shrivel up.Let it cool.
- Blend the dals, coconut and mint leaves with the jaggery, tamarind and salt into a paste using little water.
- Temper with mustard seeds, urad dal, curry leaves and hing.
- Serve with dosa or idly.
Notes
Frozen coconut will work in this recipe when fully thawed.
Jaggery is optional but recommended
Jaggery is optional but recommended
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 7mg | Potassium: 121mg | Fiber: 8g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 105mg | Calcium: 91mg | Iron: 2mg
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