Monday, October 31, 2011

Puthina Thogayal (Mint Chutney)

This is very easy to make and tastes great with rice or with bread and butter. Great for those sandwiches you want to take on trips. Goes with cucumber,butter or mayonnaise and some pepper. With rice this can be paired with any kootu ( lentil soup) on the side. 

Difficulty level : Easy

Time: 30 min

  • Mint leaves ( 1 bunch)
  • Cilantro ( 1 bunch)
  • 1 medium size onion
  • Urad dhal ( 3-4 tbsp)
  • garlic ( 1-2 pods) - optional
  • red chilly ( 4-6 nos)
  • asafoetida (hing)
  • salt to taste
  • tamarind paste ( 1- 1 1/2 tsp)
  • oil

Method de Preparation
  1. Take a little bit of oil in a pan and roast the urad dhal and the red chillies along with the asafoetida and keep aside.
  2. In the same pan, add a bit more oil and saute the chopped garlic and then the onions. When almost done add the mint to saute just for a minute.
  3. Once both are cooled, blend the first mix first coarsely and then add on the second mix and the tamarind, along with washed cilantro and blend till desired texture is reached ( 30 secs or so). Like a coarse paste.Some people like it a bit crunchy and not too mushy.
  4. Add salt to taste.
  5. Enjoy with rice, chappatis , plain or pita bread.

Sandwiches: Take two slices of bread. One one side spread mayonnaise or butter. The other side spread this. layer with thinly sliced cucumber and sprinkle a bit of pepper. A yummy cold cucumber mint sandwich is ready too! These work great for treks/ drives and stays good for a day without a cooler.


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