Mint is a great appetizer or palate cleanser and it promotes digestion. It soothes stomach in cases of indigestion or inflammation. Also it helps to relieves us from headaches and migraines. It is a natural stimulant and the smell alone can be enough to make us stay normal. People chewing mint gums have higher memory retention and alertness.
Mint chutney is prepared by roasting mint leaves, coconut and dals, finally by grinding to a paste. This goes well with idli, dosa and most commonly used as a dip for snacks. Let us move on to the recipe…
- Mint leaves – 2 cups
- Coconut pieces – 1 tbsp
- Channa dal/kadala paruppu/Bengal gram – 2 tsp
- Urad dal/Ulutham paruppu/Blackgram – 2 tsp
- Ginger(chopped) – 1 tsp
- Tamarind – a green pea size
- Garlic – 3 cloves
- Red chillies – 3 nos
- Oil – 3 tsp
- Mustard seeds – ¼ tsp
- Split blackgram – ¼ tsp
- Curry leaves – a string
- Wash and finely chop the mint leaves.
- Heat a tsp of oil and fry bengal gram, black gram, tamarind, ginger, garlic, red chillies and coconut pieces. Fry them till golden brown.
- Put the coriander leaves, salt and fry them till they shrink and turn dark green in colour.
- Bring to room temperature and grind it to a fine paste by adding little water. Transfer it to a bowl.
- Heat 2 tsp of oil in a tadka, put mustard, split blackgram and curry leaves. Wait till they crackle. Pour them to the chutney.
Serve hot. You can refrigerate this for a day.