3 in 1 green chutney - As the name this recipe has 3 main ingredients which makes it 3 in 1. This is also one of my crazy idea. When i was planning for dinner i decided to do dosa and was thinking about chutney. I wanted something different. When i opened the fridge i had little coriander leaves, and mint leaves. I usually save some for briyani. This time i decided to make chutney.
I washed both coriander and mint leaves that is when i remembered that i had a bunch of curry leaves. Here in US curry leaves are costly and i never eat it from dish. I just keep it aside. In recent days i started doing curry leaves powder or i grind it with coconut when i plan to make masala.
Same way i wanted to add curry leaves along with mint and coriander. Initially i was not very sure of the taste, coz curry leaves usually gives a different smell and taste. Adding a little will not make any difference but i decided to add whole curry leaf packet.
Result was amazing. I liked it very much. Even the the next day morning i used this chutney as a bread spread. That was sooooo good. Here is the recipe for you all.....
Ingredients:
Coriander leaves - 1 cup
Mint leaves - 1 cup
Curry leaves - 1 cup
Ginger 1 inch
Garlic - 3 nos
Green Chili - 3 or 4
Whole urud dhal - 2 tsp
Coconut - 2 tbsp (chopped or grated)
Tamarind -
Salt as required
Oil to temper
Mustard seeds - 1 tsp
Split urud dhal - 1 tsp
Preparation:
1) Wash all the leaves together or separately. Peel garlic, slice ginger, green chilies and chop or grate coconut.
2) Heat a pan with a tsp of oil. Add peeled garlic, sliced ginger and green chilies. Then add Tamarind and coconut. Cook it for 1 min.
3) Now add in the leaves and cook for 2 mins. The leaves shrink well and mix up well. Seperately roast whole urud dhal and add to cooked leaves.
4) Let the mixture cool down to room temperature.
5) Grind up the mixture to a fine paste.
6) Heat a pan with 1 tbsp oil. Add mustard seed and urud dhal, let it splatter.
7) Add in the ground paste with little water. Let it boil for 2 - 3 mins.
8) Remove it from heat when it reaches your desired consistency.
Note:
1) Store it in a air tight container and refridgerate. Use dry spoon for long life. Can store it maximum 1 week.
2) If wanted to store longer avoid using coconut. Use 1 tbsp channa dhal instead.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
I washed both coriander and mint leaves that is when i remembered that i had a bunch of curry leaves. Here in US curry leaves are costly and i never eat it from dish. I just keep it aside. In recent days i started doing curry leaves powder or i grind it with coconut when i plan to make masala.
Same way i wanted to add curry leaves along with mint and coriander. Initially i was not very sure of the taste, coz curry leaves usually gives a different smell and taste. Adding a little will not make any difference but i decided to add whole curry leaf packet.
Result was amazing. I liked it very much. Even the the next day morning i used this chutney as a bread spread. That was sooooo good. Here is the recipe for you all.....
Ingredients:
Coriander leaves - 1 cup
Mint leaves - 1 cup
Curry leaves - 1 cup
Ginger 1 inch
Garlic - 3 nos
Green Chili - 3 or 4
Whole urud dhal - 2 tsp
Coconut - 2 tbsp (chopped or grated)
Tamarind -
Salt as required
Oil to temper
Mustard seeds - 1 tsp
Split urud dhal - 1 tsp
Preparation:
1) Wash all the leaves together or separately. Peel garlic, slice ginger, green chilies and chop or grate coconut.
2) Heat a pan with a tsp of oil. Add peeled garlic, sliced ginger and green chilies. Then add Tamarind and coconut. Cook it for 1 min.
3) Now add in the leaves and cook for 2 mins. The leaves shrink well and mix up well. Seperately roast whole urud dhal and add to cooked leaves.
4) Let the mixture cool down to room temperature.
5) Grind up the mixture to a fine paste.
6) Heat a pan with 1 tbsp oil. Add mustard seed and urud dhal, let it splatter.
7) Add in the ground paste with little water. Let it boil for 2 - 3 mins.
8) Remove it from heat when it reaches your desired consistency.
Note:
1) Store it in a air tight container and refridgerate. Use dry spoon for long life. Can store it maximum 1 week.
2) If wanted to store longer avoid using coconut. Use 1 tbsp channa dhal instead.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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