INGREDIENTS
Mint or Pudhina Leaf - Half bundle
Urud dhall - 1 spoon
Bengal Gram - 1 spoon
Tamarind - 1"
Ginger - Half Inch
Green or Dry chilly - 3 or 4 small sized
Coconut - 5 pieces
Oil and Salt to taste
METHOD:
Keep a pan, pour oil allow to heat for a while. Put Urud and Bengal Gram, fry it until it turns into golden brown. Then put Mint/Pudhina leaves, Green/Red chillies, Ginger and salt to taste. Fry until the raw smell goes off. Put off the flame and allow it cool. Then grind the fried item along with Coconut and salt (if required). This will be yummy combination for Dosa, idly and Steamed hot rice.
Note: Same can be done with Coriander leaf and Curry Leaf instead of Mint/Pudhina.
About Me
Popular Posts
-
Its my long time ambition (crazy me :P) to prepare try dum biryani at home. At the same time, was bit hesitated, since i don't want...
-
"Pasta" - Its was a real "Greek and Latin" word when i entered into this blog world. Even now its like "Greek&...
-
I am a big addicted person for baked dishes. Nowadays, my passion towards Baking becoming like Addiction. Yes, reason behind is, am not...
-
I have seen my lunch mates bringing this for their side dish. Though it is new dish for me, i dont feel like trying this at hoem. Reaso...
-
This was recently tried and t(e)asted recipe which i came across while rushing through a food page in FB. Whenever i feel get bored of ...
-
I am a BIG BIG BIG fan for the aromatic(!) smell of Dry fish when it is cooked. When ever my mom prepares this dish, i will not go for ...
-
INGREDIENTS Oil - To fry To Boil (splashed with water) : Sliced Elephant Yam - 1/4 kg Tomato pulp - 1 Nos. Ginger Garlic Paste - 1/2 spoon ...
Hits
Visitors
January 3, 2011
Subscribe to:
Post Comments (Atom)
January 3, 2011
Pudhina or Mint Chutney
INGREDIENTS
Mint or Pudhina Leaf - Half bundle
Urud dhall - 1 spoon
Bengal Gram - 1 spoon
Tamarind - 1"
Ginger - Half Inch
Green or Dry chilly - 3 or 4 small sized
Coconut - 5 pieces
Oil and Salt to taste
METHOD:
Keep a pan, pour oil allow to heat for a while. Put Urud and Bengal Gram, fry it until it turns into golden brown. Then put Mint/Pudhina leaves, Green/Red chillies, Ginger and salt to taste. Fry until the raw smell goes off. Put off the flame and allow it cool. Then grind the fried item along with Coconut and salt (if required). This will be yummy combination for Dosa, idly and Steamed hot rice.
Note: Same can be done with Coriander leaf and Curry Leaf instead of Mint/Pudhina.
Mint or Pudhina Leaf - Half bundle
Urud dhall - 1 spoon
Bengal Gram - 1 spoon
Tamarind - 1"
Ginger - Half Inch
Green or Dry chilly - 3 or 4 small sized
Coconut - 5 pieces
Oil and Salt to taste
METHOD:
Keep a pan, pour oil allow to heat for a while. Put Urud and Bengal Gram, fry it until it turns into golden brown. Then put Mint/Pudhina leaves, Green/Red chillies, Ginger and salt to taste. Fry until the raw smell goes off. Put off the flame and allow it cool. Then grind the fried item along with Coconut and salt (if required). This will be yummy combination for Dosa, idly and Steamed hot rice.
Note: Same can be done with Coriander leaf and Curry Leaf instead of Mint/Pudhina.
Subscribe to:
Post Comments (Atom)
Categories
Browseeee !!!!
Blog Archive
-
▼
2011
(121)
-
▼
January
(31)
- Aviyal
- Vada Curry
- Field or Mochai bean Kuzhambu
- Yellow Pumpkin Poriyal
- Besan Flour/Kadalai Maavu Sambar
- Brinjal Drumstick Fry
- Toor Dhall Rice
- Egg Poriyal
- Brinjal Dry Fish Gravy
- Simple Sambar I
- Lady's finger Puli Kuzhambu
- Oil Brinjal kuzhambu
- Brinjal Potato Puli kuzhambu
- Sirukeerai Kootu
- Gobi 65
- Rava/Sooji/Semolina Kichadi
- Elephant Yam/Karunai Kizhangu Fry
- Groundnut/Peanut Chutney
- Hotel Sambar
- Aval Upma
- White Vegetable Kurma
- Channa Masala
- Potato Podimass
- Onion Chutney
- Moong Dhall Sambar
- Traditional Tomato Chutney
- Bisibella Bath / Sambar Rice
- Onion Pakoda
- Vathakuzhambu
- Mor / Butter Milk / Curd Kozhumbu
- Pudhina or Mint Chutney
-
▼
January
(31)
0 comments:
Post a Comment