Mint Chutney
Easy side-dish out of refreshing mint and coconut for dosas and idlies
Servings: 6 Dosa
Ingredients
- 1/4 cup mint can use the stem as well
- 1/4 cup coconut grated coconut; if frozen thaw at room temperature
- 1 tbsp channa dal
- 3 green chillies
- tamarind pea sized
- 1 inch ginger
- salt
For Tempering
- 1/2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
Instructions
- Take a pan, and fry 1/4 cup of mint.
- Once it shrinks, add 1/4 cup of grated coconut and fry them well.
- Grind 1 tbsp channa dal, 3 green chillies, pea sized tamarind, inch of ginger, fried mint-coconut, salt with 3-4 tsps of water.
- Prepare the tadka with 1 tsp oil, 1/2 tsp mustard seeds and 1/2 tsp urad dal.
- Pour the tadka over and mix well. It is done.
Notes
- Don’t overfry the coconut – make sure to turn off the heat once the raw smell goes away.