Pudina /Coriander chutney

Ingredients:

Pudina - 1 small bunch

Coriander leaves - 1 small bunch

Green chillies - 2-3

Garlic flakes - 3-4

Onion big - half

Ginger - 1 small piece

Almonds (raw) - 4-5

Raw mango - half

Salt as required

Method:

Remove half the bunch of pudina leaves and half bunch of coriander leaves and wash the leaves nicely.

Take a mixer grinder and put both the leaves,green chillies, garlic flakes, onion, raw almonds,and half raw mango cut into pieces and grind smoothly into a paste without adding water.

Add salt also while grinding.

You don't have to add water since leaves which are washed nicely are wet and that itself is sufficient other wise it will become too liquidy.

Now transfer to a bowl.

The pudina /coriander leaves chutney is ready to be eaten with bread while making sanwiches by applying on the bread slices or even as a side dish for idli or dosa.

I even prefer to have it with curd rice since I like the flavour to go with it.

The chutney is a bit spicy and tangy as well because of the addition of raw mango.

Pudina podi / Mint leaves powder

Wash the pudina leaves and either dry roast in a kadai or keep in the microwave oven

to become crisp

Roast the urad dal,chana dal, dry red chillies,black peppercorns

Grind the dried pudina leaves and the roasted ingredients to powder.

The pudina (mint) podi is ready.

Ingredients :

Pudina (Mint) leaves - 1 bunch

Urad dal - 1 Tblsp

Chana dal - 1/4 Tblsp

Black pepper corns - 1 tsp

Dry red chillies - 7-8

Salt as required

Hing - a pinch

Method:

Wash the bunch of pudina leaves and either dry roast them in kadai till crispy or keep in a microwave bowl and microwave for about 6-7 minutes.

In between open the microwave oven and check the leaves or they may get burnt.

After the leaves become crisp keep them aside

Take a kadai put the dals,pepper corns and dry red chillies and roast them till golden colour

When the roasted items cool down, take a dry grinder and powder the roasted items along with the crispy leaves,hing and salt.

If you want you can grind the powder coarsely or fine powder.

After powdering the podi store it in an airtight bottle.

The pudina (mint) podi (powder) is ready tobe had with hot plain rice with dollops of ghee with roasted papad or it can be even used to add taste to some dry curry while cooking.

This pudina podi will remain for some days and it will not spoil easily. It has quite a long shelf life.

Pudina thogaiyal /Pudina chutney

Ingredients:

Pudina leaves (Mint leaves) - 1 bunch

Urad dal - 1 Tblsp

Dry red chillies - 7-8

Hing - a pinch

Tamarind - a small lemon size

Black pepper corns - 1/4 tsp

Salt as required

Roast in very little oil:

Urad dal, dry red chillies, black peppercorns.

Method:

Wash the bunch of pudina nicely and just pluck out the leaves with very tender stem.

Take a kadai and roast the urad dal and red chillies.

Take a wet grinder and put the roasted items, pudina leaves, tamarind,hing and the peppercorns and grind with very little water to a paste.

Remove the chutney from the wet grinder and transfer to a small cup.

The pudina (Mint) chutney is ready and very green to be had with plain hot rice with a few dollops of ghee accompanied with roasted papad or fried papad or with idli or dosa as a side dish or applied on a bread slice and to be had as a sandwich.

Enjoy the chutney.