Comments on: Mint Coconut Chutney

by: N Balaji

Mon, 31 Mar 2008 22:01:39 +0000

hi there,

I have been regularly visiting your website since the time i have been in US.

Since I m married to a tamilian , my MIL has taught me lot of tamilian recipes which includes rasam ,sambhar etc.Though i m not a fan of rasam since they r watery, the only rasam which i love is Pudina rasam.The recipe is as follows for 2 people :

Cook half a cup of Toor dal and keep it separately.

In a pan take some vegetable oil , add some mustard seeds and let it splutter.Add hing.Add cut onions(one) and let it saute it.After that add garlic(2-3 pods) ( u can add as it is removing the cover) or crush it.Then add tomato pieces (one) , mint leaves(half bunch is enough) , coriander leaves(little),green chilli(1-2) and half cook it.

Now in a vessel,make tamarind juice abt 250 ml.Here we get ready made tamarind concentrate.You can add one and half spoons of concentrate in a vessel full of water.Alternately you can make the juice by soaking a small lemon size tamarind in warm water.

In the tamarind juice, add the half cooked tomatoes , onion pulp , salt(as per ur taste) and sambhar powder(abt 1.5 tsp).I use home made sambhar powder but you get sambhar powder also in shops.Let it cook till the raw smell of powder goes away.

Add the cooked toor dal and bring it a boil.

Your pudina rasam is ready.It tastes heavenly with rice.

The recipe may look long but once u get a hang of it , it is very simple.

Hope u like it.

That is an excellent recipe. Thank you for sharing. I am going to try this in a week or so.
-Indira

by: Sujatha

Mon, 31 Mar 2008 15:31:27 +0000

Love your blog!! Coincidence - Mint was the star of our meal last night. We had mint pulao with cucumber raita. It is very simple. I grind the fresh mint with green chillies in my sturdy Sumeet. Tadka with jeera, add onions and fry till cooked, but not brown. Then I add the mint paste. Add salt and mix with warm basmati rice. I garnished with peanuts yesterday, but one may use cashews. it is very simple and delicious.

by: Asha

Sun, 30 Mar 2008 14:13:30 +0000

Indira,
I’m hooked onto your blog! I love the recipes and the photographs. I had to comment on the mint chutney recipe.
I do make it myself but I add ginger and garlic to the chutney(both raw as well). I do add a pinch of sugar and leave out the Dalia. My father in law is a big fan of this chutney. I’ll definitely try your recipe one of these days.

by: Mansi

Sat, 29 Mar 2008 18:53:49 +0000

I was looking for a good coconut chutney recipe, and mint would def be a good addition I think! I’ll make this today itself Indira:)

-Mansi

by: Mamatha

Sat, 29 Mar 2008 02:43:06 +0000

*Drooling at the 3rd picture*

by: sushma

Sat, 29 Mar 2008 01:11:07 +0000

Here is what my mom does. Not quiet sure about the measurements
Grind mint leaves + coriander(optional),salt,green chilles together
Add this to the
Thalimpu il+jeera+karepaku+endu mirapakaya
Mix rice into the above mix

Sushma

by: Indira

Fri, 28 Mar 2008 22:29:21 +0000

Excellent suggestions, I am going to be in mint heaven for few days. Thank you for sharing and for your good words about this post.

by: sreelu

Fri, 28 Mar 2008 21:01:38 +0000

Indira, upma ball too much unnayi

by: Sapna

Fri, 28 Mar 2008 17:58:36 +0000

Hello Indira,

Your pacchadi recipes were the ones which drove me to buy a mortar & pestle. I think its the smartest gadget I bought for my kitchen.

Two recipes which I have made using the mortar & pestle are:

1. Mint-Basil Pesto. I took equal parts of Basil and Mint leaves, one garlic clove, red pepper flakes, salt and toasted walnuts and ground them into a pesto using water and little olive oil. Used the pesto with pasta and shredded zuchini. It was very very good.

2. Cucumber curd pacchadi. I ground 1/2 tsp of mustard seeds, red chillies (Byadgi), 1 tblsp of fresh coconut gratings, salt and 1 ladle of fresh curd. Added this ground mixture to one finely minced cucumber (Pickling or Kirby) along with itsw skin. This is my mom’s recipe called Sasmee(Mangalore speciality).

Hope you try them. Thanks.

by: Pooja

Fri, 28 Mar 2008 15:34:41 +0000

Ahhh…….I am happy to see the comment section open for us today too . those tiny scoop of veg upma looks so attractive .
If possible then I would have grabbed some ).
I think , I have Jaljeera recipe for which mint is a key ingredient. Will try posting it soon. Hope you will like it ,I will let you know when I post it , hopefully soon.