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Recipes
Mint Chutney
Satish Ramachandran
Puthina is mint (in Tamil, I think). Thogayal is a paste
whose closest approximation is a dip (though it is coarser and more
solid than a dip) - it is traditionally had with plain rice with
some kuzhambu (often spinach-based).
It goes great with crackers, tortillas, toasted bread and
just about anything...
Mint - a handful
Tamarind - a ball about 2" in diameter
Dried red chillie - 4
Asafoetida - 1/4 tsp
Black urad dal - 1 1/2 tsp
Mustard seeds - 1 tsp
Pick the mint leaves and discard the stem, and clean.
In a saucepan, heat 2 tsp of oil and scald the leaves.
Remove the leaves and toss into a blender.
Back in the saucepan, heat some oil. When hot, fry 2 red chillies.
Add the asafoetida.
Empty the contents of the saucepan into a blender and grind
with a little salt and water.
Back in the saucepan, heat some oil, when hot, add the remaining
red chillies, the black urad dal and the mustard seeds.
When the mustard seeds start to pop, empty the contents of the
saucepan into the blender.
Grind., adding water every now and then. Don't add too much
water - the end result should be solid and not watery.
Eat-n-enjoy!
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