April 11, 2017

Mint Chana dal Chutney / Pudhina Kadalai Parupu Chutney

Though mint chutney is common everywhere in India, there are lots of variations in preparing this flavourful chutney. The combination of ingredients varies according to the main dish like sandwich, rice, idly, dosa, dhokla etc. In my today's recipe, I have used two varieties of dal along with mint leaves which makes the chutney a perfect accompaniment for Idly and dosa. This chutney also can be served with hot rice along with a dash of ghee or gingerly oil. The addition of finely chopped raw onions to the chutney enhances the taste and also gives a nice crunchy texture.

Ingredients :

2 Cups Mint leaves 
1/2 Cup Coriander leaves 
4 - 5 Dry red chillies 
5 Garlic pods, Peeled 
1 Tsp Cumin seeds / Jeera 
Small piece of Ginger 
3 Tbsp Chana dal / Kadalai parupu  
1 Tbsp Urad dal 
Small piece of Tamarind 
Salt to taste 
3 Tbsp Gingelly Oil 
1 Tsp Mustard seeds
1 Tsp Urad dal 
2 Dry red chillies 
A pinch of Hing powder 
1 Medium sized Onion, Finely chopped 

Method :

Heat 1 tbsp oil in a pan and add dry red chillies followed by garlic pods and ginger piece.

Fry them and remove from the flame. Keep aside.

To the same pan, add one more tbsp of oil followed by chana da, urad dal, cumin seeds and tamarind piece.

Fry till the color of dal changes and add mint - coriander leaves to the same pan.

Saute till the color of mint and coriander leaves changes.

Once done, remove from the flame and cool the mixture.

Grind into fine paste by adding the required amount of salt and water.

The consistency of chutney should not be watery.

Transfer the ground chutney to a bowl and add the finely chopped onion.

Meanwhile, heat the remaining oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chillies and hing powder.

Now add the tadka / Seasoning to the ground chutney.

Mix well and serve.

Serving Options :

Serve with plain steamed rice, Idly, Dosa or Curd rice.