Mint – this warm, aromatic leaves can be used in both fresh and dried form. Fresh mint has sweet flavor with cool after taste. All of us know fresh mint is used for garnishing cool drinks, fruit juices, lemonade, iced tea, tea, beverages and in some deserts too. Everyone likes the flavor of mint in our chewing gums, candies and mint chocolate. In India mint chutney is made in different versions and serves as a great accompaniment for idli, dosa and rice. With different combinations it is also served as a dipping sauce for samosas, bajjis and various savory snacks and spread for sandwiches.
Mint is not only used for its taste but it has got lots of medicinal qualities like treating, stomach pain, and acts as a mild decongestant for common cold.
Ingredients
- Fresh mint leaves – 1 cup (trim mint leaves from the stem, wash it and set aside)
- Coconut – ½ cup
- Split roasted gram / pottukadalai/ – 2 tablespoons
- Split urad dhal – 2 tablespoons
- Red chili / green chili – 3
- Tamarind – size of a small marble (if using paste use ½ teaspoon)
- Asafetida/hing powder- ¼ teaspoon
- Oil – 1 teaspoon
- Salt to taste
Directions
1. Heat oil in a skillet add asafetida. Fry green chilies /red chilies and remove from pan. Do not brown them. To the same pan add split urad dhal and fry till it turns golden brown. Stir in split roasted gram and fry for a minute. Remove both the dhals from pan.
2. Add a teaspoon of oil and fry mint leaves till they wilt. Stir in grated coconut and switch off the stove. let cool
3. Transfer ingredients (coconut, mint leaves, fried dhal, chilies) to blender and grind finely adding ¼ cup of water.
4. Add tamarind and salt while grinding and continue grinding until ingredients reach a fine consistency.
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