Mint chutney without coconut is a very popular Indian chutney recipe which can be served along with idli or dosa. In South India, breakfast items like idli or dosa is often served with chutney as a side dish and there are numerous varieties of chutney’s made in South India.
|tamarind||1 small piece|
|urud dal||1 teaspoon|
|oil||1 – 2 teaspoon|
|mustard seeds||1 teaspoon|
|hing / asafoetida powder / kayam||one pinch|
1. Remove the leaves from the stem and wash it nicely under clear running water.
2. In a kadai / pan heat oil, add urud dal. When it starts changing colour, add green chillies. Saute it again for some more time.
3. Now add chopped onion and saute till it becomes slightly brownish in colour.
4. Now add tomato and turmeric powder. Saute it till tomatoes turn mushy.
5. Finally add the mint leaves and saute till it shrinks. Turn off the stove, add tamarind and salt. Mix everything well.
6. Allow it to cool.
7. Add the sauteed ingredients to the mixer jar, add little water and grind it nicely. Transfer it to a bowl.
8. In another pan, heat oil, splutter mustard seeds. Once they splutter, add a pinch of hing followed by curry leaves, saute for a second and turn off the stove. Pour it over the ground chutney.
9. Serve it with idly / dosa.
Other sidedish for breakfast:
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Enjoy cooking and serving