As Kundan is very fond of
pudina I make pudina thovials frequently but I prepare pudina chutneys only for
chaats. Yesterday, I had prepared a hybrid of thovial and chutney to accompany
dosa. To be honest he didn’t like it as much as his favourite thovial but what
I liked was the bright green colour & taste. It was very fresh and you can
feel the taste of mint while in thokku or thovial though the flavour is
stunning, the taste is dominated by tamarind, dry chilies and salt.
Serves:
2
Preparation
Time 20 minutes (for cleaning mint)
Cooking
Time: 5 minutes
Ingredients:
1. Mint –
1 bunch
2. Coconut
grated – 2 tbsp
3. Ginger –
1” piece
4. Green
Chilies – 3
5. Tamarind
– 1” piece or 1 tbsp pulp (Alternatively you can add juice of half a lemon)
6. Salt as
per taste
7. Oil – 1
tbsp
8. Mustard
seeds – ¼ tsp
9. Urad
dal – ½ tbsp.
10.
Asafoetida – 1 pinch
Method:
Step 1: Clean and wash the mint
leaves thoroughly. Sauté it in a tsp of oil only until it softens and colour
changes. Let it cool down.
Step 2: Prepare tempering by sprinkling
asafoetida & spluttering mustard seeds in oil and then roasting urad dal in
it till brown. Keep this aside.
Step 3: Sauté green chilies in
the same kadai with grease left in it.
Step 4: Now in a mixer jar take
mint, coconut, peeled & sliced ginger, green chilies, tamarind, salt and
grind it well. Add water as required and adjust salt.
Step 5: Take it into a serving
bowl and pour the prepared tempering over it.
Step 6: Serve with idli or
dosa.
No comments:
Post a Comment