Early mornings are always busy for me.Daughter leaves early for college and hubby leaves for work soon following suit.In that hurry burry sometimes i break my head for what to serve along with good old idly or dosa.I do make this mint chutney a bit thick in case i pack lunch for them or if serving at home it will be a little watery.Mint has innumerable health benefits,but hubby dear doesn't like it.Thankfully Dhivya likes it. So to avoid the overpowering flavour of mint i add coriander leaves as well.Mint helps as a cure for gas troubles,migraine headaches and also in asthama.I make this once a week.
INGREDIENTS
| Mint Leaves | a small bunch |
| Coriander Leaves | 1/2 bunch |
| Green Chillies | 2 |
| Salt | to taste |
| Mustard | 1 tsp |
| Urad dal | 1 tsp |
| Channa Dal | 1 tsp |
| Oil | 1 tsp |
| Asafoetida | a pinch |
HOW TO MAKE
- In a small pan add oil and when it gets heated allow 1/2tsp mustard seeds to splutter.Subsequently add urad dal,channa dal,green chillies,asafoetida and switch off the stove.Now add mint leaves and coriander leaves.Point is the leaves should not get burnt.That heat should be enough for them to stay green.
- Once cooled transfer into a blender and add salt.Grind into a fine paste.
- Temper with mustard and enjoy.
Notes
1.You can squeeze half of lemon juice for retaining greeness and for extra tanginess.
2.You can use it as a spread for chapatis or bread.
3.If you want it bit thicker you can add roasted gram/pottukadalai while grinding.
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