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.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
cup
|
- 1 Small Bunch Mint Leaves
- 1/2 Bunch Coriander Leaves
- 2 Green Chillies
- 1 tsp Oil
- 1 tsp Mustard
- 1 tsp Urad Dal
- 1 tsp Channa Dal
- 1 pinch Asafoetida
- To Taste Salt
Ingredients
|
|
- In a small pan add oil and when it gets heated allow mustard seeds to splutter.Subsequently add urad dal, channa dal, green chillies and asafoetida.
- Now add mint and coriander leaves.Switch off the flame.That heat is enough.Don't blacken the green leaves.
- Once cooled transfer into a blender and add salt.
- Grind to a smooth mixture.
- Temper with mustard and enjoy.
Notes
You can squeeze half of lemon juice for extra tanginess and retaining greenness.
You can use it as a spread for chapathis and bread.
If you want a little thicker you can add roasted gram while grinding.
