Happy's Cook

Thursday, August 27, 2015

Coriander Mint Chutney Recipe | Kothamalli Pudhina Thogayal | Chutney Recipes for Idli Dosa

We are busy packing and doing last round of shopping this week. Yes, we will be back to India this weekend. Happy and I enjoyed the trip very well since we both bunked school and office respectively :P Again our busy schedule will start from next week. So before starting from here, I don't want to waste any day without posting recipes here. Today's post is about coriander mint chutney, I got this recipe from my mom in-laws cook in Saidapet. She is a great and super fast cook. To give variation from our regular side dish for Idli Dosa, we can try this chutney. To check other chutney recipes in this space, visit here.
Coriander Leaves - 3/4 Cup(tightly packed)  
Mint Leaves - 1/2 Cup(tightly packed) 
Shredded Coconut - 1/4 cup(can add around 1/2 Cup) Ginger - 1 inch piece 
Garlic - 4 cloves 
Gingelly Oil - 1 tbsp 
Channa dhal - 1.5 tbsp 
Urad dal - 1 tbsp 
Dry Red Chilli - 3 or 4 
Salt - as required 
To Temper: 
Oil - 1 tsp 
Mustard seeds - 1 tsp 
Urad dal - 1/2 tsp 
Curry leaves - 1 Spring
1. Clean and chop the coriander, mint leaves. In a pan add the gingelly oil and roast the channa dal, urad dal, dry red chilli, ginger, garlic in low flame. Once it starts to brown add the chopped coriander leaves and mint leaves. Saute it for 2 to 3 minutes. Finally add the coconut and required salt. Mix everything once and switch off the flame. Allow it to cool completely. (I missed to capture adding coconut in the below pics) 
2. Once it is cooled, transfer it to a mixture and grind it to a semi coarse mixture by adding little water. In a pan, temper the items under 'To temper'. 
3. Transfer the tempered items to the chutney and stir it once. I have made it like a thogayal, so have not added more water.
Serve the yummy and healthy chutney with dosa or soft idlis.

Points to remember:
  • Adding coconut is optional, since I have seen people making green chutney without coconut. For our taste buds adding coconut is very important. So I have added little more.
  • To reduce the strong flavour from mint, always have it little less when compared to coriander leaves.
  • Instead of red chilli, you can opt for green chilli. This gives mild flavour change to the chutney.
  • In the same recipe, I sometimes add a small pinch of tamarind. 
  • You can also add onion and tomato if you really prefer it.
  • As per your preferred chutney consistency, add water.
Warm Regards,
Happy's Cook - Divya

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