Pudina /Mint leaves are loaded with medicinal values. People do use Pudina leaves in day today cooking. It has its own aroma.I have prepared traditional Chutney using Pudina Leaves.
I have used Pudina leaves, coconut, Urid dal, red chilly, tamarind.
Pudina is good for easy digestion. It is good for treating astama. Good for Respiratory problems. It helps in taking good skin care. It is filled with anti septic properties. It is good for treating nausea and headache. It is good for weight loss.
Pudina Chutney is an easy dish and good for lunch or other main dishes.
No ONION OR NO GARLIC is added in this Pudina Chutney.
Let us see the recipe Now :
Fresh Coconut : 1 Cup
Tamarind : 1/2 Marble size
Salt : As required
and fried ingredients :
To Fry :
Urid dal : 1 Tablespoon
Red chilly : 5 to 6
Ingh/Asafoetida : A pinch
Curry Leaves : 1 Handful
Pudina Leaves : 1 Bundle
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and put 1/2 tsp of oil. Add urid dal and fry on low flame.
4. Let it turn golden brown. Add ingh, curry leaves and pudina leaves. Fry for 1 to 2 minutes. Add grated coconut to fried ingredients.
5.Put off the fire and let the fried ingredients cool.
6. Grind fried ingredients with coconut and tamarind. Add required water to grind.
7. Add required salt and churn for a minute. Remove the chutney from mixi jar to a serving bowl.
8. Add coconut oil seasoning with mustard seeds, ingh, curry leaves.
9. Mix it well and serve Pudina Chutney with the main dish you have prepared.
Do not use much oil to fry. Adding more chilly is optional. Do not add any onion or garlic to chutney.
The taste might change. Use of any cooking oil is optional.
Time : 15 Minutes
Serves : 3 to 4 .
I have used Pudina leaves, coconut, Urid dal, red chilly, tamarind.
Lets see some benefits of having Pudina /Mint leaves in our diet.
Pudina /Mint is one of the popular herb which helps in cooling our body system. It has been used as medicine even in hundreds years ago.Pudina is good for easy digestion. It is good for treating astama. Good for Respiratory problems. It helps in taking good skin care. It is filled with anti septic properties. It is good for treating nausea and headache. It is good for weight loss.
Pudina Chutney is an easy dish and good for lunch or other main dishes.
No ONION OR NO GARLIC is added in this Pudina Chutney.
Let us see the recipe Now :
Ingredients :
To Grind :Fresh Coconut : 1 Cup
Tamarind : 1/2 Marble size
Salt : As required
and fried ingredients :
To Fry :
Urid dal : 1 Tablespoon
Red chilly : 5 to 6
Ingh/Asafoetida : A pinch
Curry Leaves : 1 Handful
Pudina Leaves : 1 Bundle
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6
Method :
1. Wash and clean Pudina /Mint Leaves nicely and keep it aside.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and put 1/2 tsp of oil. Add urid dal and fry on low flame.
4. Let it turn golden brown. Add ingh, curry leaves and pudina leaves. Fry for 1 to 2 minutes. Add grated coconut to fried ingredients.
5.Put off the fire and let the fried ingredients cool.
6. Grind fried ingredients with coconut and tamarind. Add required water to grind.
7. Add required salt and churn for a minute. Remove the chutney from mixi jar to a serving bowl.
8. Add coconut oil seasoning with mustard seeds, ingh, curry leaves.
9. Mix it well and serve Pudina Chutney with the main dish you have prepared.
Note :
Fry urid dal on low flame.Do not use much oil to fry. Adding more chilly is optional. Do not add any onion or garlic to chutney.
The taste might change. Use of any cooking oil is optional.
Time : 15 Minutes
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