Thursday, September 2, 2010

Thakkali Puthina Chutney / Tomato and Mint Leaves Chutney

Last Weekend my son had his culturals day. Only on his reharsal's day, (i.e) a day prior to the culturals day, i came to know, the song, for which he is going to perform. that night, we searched for that song in the youtube and played it. My son did few steps and he was dancing good. even the next day, before starting for the function, we gave him another rehersal and took him to the function hall. Do u know, what he did on stage, when he is supposed to dance, he stood simply for the whole performance. but i guessed that it would happen, as i had similar experience with my brother too.

Coming to this Thakkali Puthina Chutney, i love this chutney very much, as it can be prepared quick and it also tastes good with hot steaming idli's. However adding Puthina is optional, Mint Leaves addition gives a nice taste and aroma. and its good for digestion.

Thakkali Puthina Chutney

Ingredients:

1 Onion
2 Tomatoe's
4 Garlic pod's
1/2 cup mint leaves / Puthina
2 Tbsp's of Chana Dal
2 tbsp's of grated Coconut
3 Dry Red Chilli's
1/2 tbsp of oil for frying onion/tomatoes

1/2 tsp oil for Tempering / Thalippu
1/4 tsp Mustard
1/2 tsp split Urad Dal

Method:

Heat a pan, and a tbsp of oil, add chana dal and roast it, till it turns golden colour. add garlic pods and roast it too.

Now add chopped onion and tomatoe's and fry them. add salt to taste and chilli's and mix well.

Add Washed and Drained Puthina Leaves to the pan and saute it along. now add grated coconut and saute it for a minute and remove the pan from flame and cool it down.

Add 1/3 cup of water and grind it along with the cooled ingredients of the pan to a smooth chutney.

Now, heat a Tadka pan, and heat oil, add mustard and let it splutter and add urad dal and roast it and add to the grinded chutney.

Serve the Chutney, with Hot Idli's and Dosa's.

This Chutney is one of our favourite. Do try it!

* I also add Chilli Powder instead of dry red chilli's.
* You can also have a small bit of tamarind while grinding the chutney.
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