Simple Pudina / MInt Chutney

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.

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

Serves : 3 to 4 .

Raw Jack - Coconut Curry

Raw Jack Curry is one more traditional and seasonal curry prepared normally during Jack fruit season. Now the season of Jack fruits are still there and you get lots of Jack fruits every where.

I have prepared Hasi Huli/spices without roasting or frying and it has no dal in it.

We the Udupi people, rarely use any dals in our curries. Dakshina Kannada is full of coconut trees and people do use more coconut in their daily food. Here is one such recipe which has no dal, and has coconut in it. 

The memory goes back to my childhood. My aunt used to prepare this curry to serve the people who comes to work in our paddy field. I used to see my doddamma cooking for the people. It is one of the difficult work to take away the outer layer of raw jack, then separate the seeds from the jack fruit. Then cook in large quantity because the people who do work were definitely used to eat more than us. It is their pallet strength, they consume more and put energy in sowing the field with paddy seeds, then, after the rain get ready the field with proper ploughing etc.

Coming back to our life now, these raw jack is got from my brother in law's second daughter
Shyla Uday Udupa. and her home is surrounded by beautiful big trees of Jack fruits, Mango fruits etc. When we visited recently she had some jack fruits and she gave it to me to cook.

It is very nice to cook and have raw jack, you all you need to remove the inner seeds and its cover, clean it well and cook it.

Let us see the recipe now. I have used some jack seeds as well with the raw jack pieces.

As usual I have not used any garlic or onion in this curry.

It fits into all age group and goes well with all the main dishes.

Things Needed :

Raw Jack : 1 Bowl 

Methi Seeds/Fenugrik seeds : 4 to 5 

Coconut : 1 Cup 

Coriander Seeds : 2 Tablespoons

Jeera : 1/2 Teaspoon

Byadagi chilly : 5 to 6 

Tamarind : 1 Small marble size

Salt : As required 

Turmeric Powder : A pinch

Seasoning with :

Coconut Oil : 1 Teaspoon

Mustard seeds : 1/2 Teaspoon

Ingh/Asafoetida : a pinch

Curry Leaves : 5 to 6 

Method :

1. Clean and wash raw jack and cut into small pieces.

2. Cook with required water. Keep it aside.

3. Grate coconut, add coriander seeds, jeera, tamarind and grind it with required water.

4. Keep the raw jack pan on the fire and put salt, turmeric powder and let it boil.

5. Add 5 to 6 methi seeds to boiling raw jack.

6. Now add ground coriander seeds and coconut mixture and mix it well.

7. Let it boil for 3 to 4 minutes. Shift the curry to a serving dish.

8. Add seasoning done in coconut oil, mustard seeds, ingh and curry leaves.

9. Serve with the main dish you have prepared.

10. We had this curry with plain rice during our lunch.

Note : 

It is better to cook strait. Keep a pan add some water and put raw jack and cook till it turns soft. 

If using pressure cooker to cook only one whistle is enough. Do not over cook the vegetable.

Use of more chilly is optional. Use of little jaggery is optional.

Time : 25 Minutes.

Serves : 3 to 4.