Summer has made its way into our part of the world and am trying to make optimum use of fresh coriander before it makes an exit from the local farmer’s market. Bought 4 large bunches and prepared green chutney yesterday. I used the left over coriander along with home grown pudina and coconut to make this easy breezy chutney to go with our morning breakfast, Idli. Makes a delightful side with idlis, ponganalu and vadas.
Pudina Kobbari Pachadi Recipe
Prep & Cooking: 15 mts
1/4 cup pudina/mint leaves
1/4 cup chopped fresh coriander leaves/kothimira/dhania
1 cup fresh grated coconut
2 green chillis (slit lengthwise)
1 tbsp dalia/roasted chana dal/putnala pappu
Â¼ tsp cumin seeds/jeera/jeelakara (optional)
salt to taste
2 tsps oil
1/2 tsp mustard seeds
1 tsp split gram dal/minapa pappu
pinch of hing/asafoetida/inguva
few curry leaves
1/2 tsp oil
1 Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter. Add the coriander leaves, pudina and green chillis and fry for 3 mts. Remove from heat and cool.
2 Grind the sauteed pudina mixture, grated coconut, roasted chana dal and salt to a paste. Add few tbsps water while grinding.
3 Heat oil in a pan, add the mustard and let them splutter. Add the split gram dal and allow them to turn red. Add curry leaves and hing and turn off heat. Pour this seasoning over the chutney and serve with any tiffin like idli or dosa.