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Pudina chutney for idli dosa recipe

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Pudina chutney for idli dosa recipe

Pudina is really a plant and it’s noted for its medicinal benefits for indigestion, acidity, headache, dental and skin illnesses and it’s a fundamental element of Indian cuisine. This pudina chutney recipe prepares very flavorsome and tempting chutney from fresh mint leaves and coriander leaves. However, its primary taste originates from tamarind paste which provides nice tang to the spiciness while texture originates from fresh coconut.

Preparation Time: ten minutes

Serves: 1 cup chutney

1/4 cup fresh pudina leaves (mint leaves)

1 cup chopped coriander leaves

1/2 cup grated fresh coconut

2 eco-friendly chillies, chopped

1/2 inch piece ginger root, chopped

2 teaspoons tamarind pulp or fresh lemon juice

1 teaspoon sugar (optional)

1/3 teaspoon (in order to taste) salt

This recipe requires tamarind paste being an component. It is simple to find ready-made tamarind paste in shops. If it's not available, you'll be able to get it ready in your own home by using directions given below.

Soak tamarind in serious trouble for one hour. Remove seeds from it and strain mixture to organize tamarind pulp.

  1. Clean mint leaves and coriander leaves using water.
  2. Grind fresh coconut, eco-friendly chilli, ginger root, salt and sugar together inside a mixer or mixer until smooth paste.
  3. Add mint leaves, coriander leaves, tamarind pulp and 1/2 cup water grind again until smooth consistency of chutney.
  4. Pudina ki chutney is able to serve.
Tips and Variations:
  • Replace tamarind pulp with lime juice for more scrumptious tang of pudina chutney.
  • Store it within an airtight container in refrigerator for approximately 3-4 days and employ it whenever needed.
  • Increase the water and modifying the spices accordingly to really make it diluted and thin.

Taste: Spicy and refreshing taste of coriander, pudina, coconut and tamarind.

Serving Ideas: Serve it with vegetable samosa or aloo tikki as condiment. You can use it in almost any chaat for excellent flavor. Serve it with any south Indian dish like dosa, idli and medu vada or utilize it like a bread spread to make vegetable sandwich.

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