Mint Chutney (Pudhina Thugayal)

Mint Chutney - South Indian Style (Pudhina Thugayal).

Step by step photos

Mint or Pudina ( in Tamil) is famous for its refreshing taste and medicinal values. Mint is variedly used in every cuisine and holds a very important place in south indian cuisine. This chutney tastes awesome, spicy, tangy with very few ingredients.
Mint, coriander and curry leave the green lantern super heroes for good health. 
Lets Go Green....

Mint Chutney


Heat some oil in a pan, oil like gingely oil or extra virign olive oil.

Add 1 tbsp urad dahl, wait till they turn golden brown.

Add 1 medium tomatoes.

When tomatoes are half cooked add half a cup of Mint leaves.
Mint leaves, stems removed and rinsed well.
(I have removed tomatoes before adding mint because it will sizzle and photos will not be clear)

Add 1 cup of coriander leaves

Add handful of curry leaves.
Curry leaves will be available in Indian groccery store.
If curry leaves are not available, its totally fine to skip this.
Please dont try to add basil. :)

Add 7-8 round green chilies. To alter the spice, you can reduce the chili.

For tanginess, a inch long tamrind is added.
To reduce spiciness, you can skip this.

1 cup of a raw coconut in room temperature.
Grind coconuts.
Food processor is also fine.

Remove the coconuts from the blender.
The go green masala is also ready.

Blend the greens together. Add salt.

When greens are half blended, add the ground coconut

Mint chutney is all yours.

Serve with hot rice, idly or Dosa.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.