A spicy and flavourful chutney for idli dosa, made with onion, tomato, garlic, mint, coriander, red chillies and coconut as main ingredients - Kothamalli pudina chutney. I always look for different chutney recipes, be is a small variation, I would like to try it out. As idli is out major breakfast, I want to make something different from the usual chutneys I make. Aj is quite simple - He always wants sambaror onion tomato chutney if its idli and he can adjust with red chutney if it's dosa.
So when I asked my MIL who is here, for a chutney recipe, she told this. I made it for today breakfast and the recipe was bang on. Perfect tasting chutney with a well balanced flavour.
Mint coriander chutney recipe
Recipe Cuisine:Indian | Recipe Category:Breakfast
Prep Time: 10 Mins | Cook time: 10 mins | Serves: 4
Prep Time: 10 Mins | Cook time: 10 mins | Serves: 4
Ingredients
Onion - 1, large
Tomato - 1
Garlic - 4 flakes
Mint and coriander leaves - 1/4 cup
Channa dal - 1 tbsp
Red chilli - 8
Asafoetida - 1/8 tsp
Coconut, grated - 2 tbsp
Jaggery - 1/4 tsp
Oil - 2 tsp
Salt - As needed
Tomato - 1
Garlic - 4 flakes
Mint and coriander leaves - 1/4 cup
Channa dal - 1 tbsp
Red chilli - 8
Asafoetida - 1/8 tsp
Coconut, grated - 2 tbsp
Jaggery - 1/4 tsp
Oil - 2 tsp
Salt - As needed
To temper
Oil - 2 tsp
Mustard -1/2 tsp
Urad dal - 2 tsp
Mustard -1/2 tsp
Urad dal - 2 tsp
Method
- In a kadai, add 2 tsp of oil and roast red chilli, channa dal until channa dal turns golden. Add asafoetida lastly and roast. Transfer to a plate. (I temper in this same kadai and pour it in a bowl). Add garlic and cubed onion first then cubed tomato.
- Fry until soft and add washed mint and coriander leaves. Fry just until the leaves shrink. Transfer to a plate and cool down.
- In a mixer, powder salt, jaggery, roasted red chilli, asafoetida and channa dal.
- Then add the sauteed onion, tomato, garlic and mint coriander leaves. Grind coarsely.
- Temper with mustard, urad dal and mix to the ground chutney.
Notes
- I do tempering in step one to save time, you can also follow the same.
- You can add small onion (shallots) in place of large onion.
- You can add a pinch of tamarind if you feel your tomato is not tangy.
- Adjust water and salt to balance the spice.
Serve with hot idli or dosai, a spicy and flavourful chutney that your family would love!
