|Mint Chutney with Upma Kuzhakattai|
A mint chutney is always a yes at my home.Be it for idli or dosa or Pidi kuzhakattai or rice ,it goes really well and gives a refreshing taste.When the mixture is grinded coarsely it is called thogaiyal and when it is ground to a fine paste it is called chutney.Generally thogaiyal is had with plain rice and chutney is used with tiffen items.Whenever I recover from any illness and my tongue tastes bitter due to antibiotics ,my mom used to make this mint thogaiyal or chutney for me as it tastes good for that bitter tongue and you will be able to relish it.
Preparation time:20 mins
Mint leaves-1 small bunch
Tamarind - 1 small gooseberry size(I soak it before grinding so that it is made in to a fine paste in the mixer)
Urad dhal-1 1/2 tsp
Toor dhal-1 1/2 tsp
Red chillies -3(adjust according to your spice level)
Hing- 1 tsp
Grated coconut-4 tbsp
Salt- to taste
Oil- 2 tsp
1.In a pan,heat a tsp of oil and roast urad dhal,toor dhal,red chillies and curry leaves till the dhals turn golden brown.keep it separately on a plate for it to cool down.
2.In the same pan add another tsp of oil and sauté the mint leaves(wash the mint leaves well and strain before sautéing).after it is sautéed add the grated coconut and hing and mix well and switch off the flame.
3.After all the roasted ingredients cool down add salt and soaked tamarind and grind them in a mixer to a fine paste for mint chutney .