Wednesday, February 5, 2014

Mint/Pudhina Tomato Chutney

Fresh Mint/Pudhina leaves - 2cup
Chana dal - 2 tsp
Garlic - 1
Tomato - 2
Coconut grated -4tsp
Red chilli -2
Oil -1tsp
Jeera/ cumin seeds - 1/2tsp
Coriander leaves - 2tsp
Salt to taste

Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp


Heat 1tsps oil in a non-stick pan. Add the cumin and let them brown. Add Chana dal and allow it to turn red. Add the red chillis and saute for a 30 secs. Next add the chopped coriander and mint and saute further for 2 mts, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 7-8 mts). Remove and cool.
Grind sauteed ingredients and salt, grind to a coarse paste adding a 3-4 tbsps of water. Remove onto a bowl.
Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the dry red chilli and curry leaves and fry for a few secs. Finally add the asafoetida and immediately add the seasoning to the ground Chutney, Serve with hot idlis or dosas.