Thursday, April 19, 2007

Pudina Chutney

Mint is a species in the kingdom of greens which enhances its flavor and taste, when mixed with any vegetable or lentil or even rice. Pudina is like, life of a party in any dish, it can’t go unnoticed. Mint is called pudina in telugu. More information on mint leaves can be found here. Mint is very expensive here in Chicago. So, I grow it in my garden in summers. All it needs is soil and water and doesn’t need any extra care.

Pudina chutney is a common dish in my kitchen. Pudina chutney with jonna rotte is my husband’s favorite dish and he can eat it three times a day. This is one of many recipes passed on to me from my mom. Here goes pudina chutney:

Required Ingredients:
Mint leaves – 1 bunch
Red Onions (big) - 1 nos
Green Chilies – 6 nos
Garlic – 1 clove
Pappulu or dhalia - 2 tbsp
Salt – according to taste
Coconut ( fresh or dry) – 2 tbsp
Oil - 2-3 tbsp

Method:
• Cut onions and green chilles, peel and wash mint leaves.
• Heat 2-3 tbsp of oil in thick bottomed vessel. Then add onions and chilies.
• After the onions turn golden brown, chop and add garlic. After a min, add mint leaves.
• Close the lid and cook for 5-7 mins till the mint leaves turn dark green and are cooked. Add coconut and turn off the stove and let it cool down.
• Grind pappulu and add the cooled mint leaves mixture to it and grind again and add salt.
• Don’t grind it to paste, just grind for few seconds. You should be able to feel tiny pieces of onions and mint leaves.

Enjoy the fresh pudina chutney with rice or chapatis. Pudina Chutney my entry to JFI: Greens.

1 comment:

Sree said...

good one... could be a great cookblog if you post pics to go with it as well.. will try and let you know the outcome..