Ingredients:
v Mint - 1 bunch
v Onion - 1 medium sized
v Tomato - 1 medium sized
v Urad dhal - ¼ teaspoon
v Channa dhal - ¼ teaspoon
v Red chilli - 2
v Coconut - ½ cup
v Oil - 2 teaspoon
v Onion - 1 medium sized
v Tomato - 1 medium sized
v Urad dhal - ¼ teaspoon
v Channa dhal - ¼ teaspoon
v Red chilli - 2
v Coconut - ½ cup
v Oil - 2 teaspoon
To temper:
v Oilv Mustard - ¼ teaspoon
v Urad dhal - ¼ teaspoon
v Cummin seed - ¼ teaspoon
v Curry leaf - 5
Procedure:
1. Clean the mint leaves and keep aside
2. Heat oil in a pan, add urad dhal and channa dhal
3. Fry until it turns golden brown, then add red chilli
4. Then add coconut flakes and fry for 1 min
5. Now add the cleaned mint leaves and cook until the leaves shrink
6. Place the mixture in a plate and allow it to cool down for sometime
7. Meanwhile heat a pan and pour little oil
8. When the oil becomes hot, add chopped onion
9. Saute until it turns soft, then add tomato and saute until it becomes mushy
10. In a mixie, put onion tomato paste and mint mixture
11. Grind and then transfer it to a bowl
12. To temper, heat little oil in a pan and add mustard, urad dhal, cummin seeds and curry leaf
13. Then add it in to the mint chutney
2. Heat oil in a pan, add urad dhal and channa dhal
3. Fry until it turns golden brown, then add red chilli
4. Then add coconut flakes and fry for 1 min
5. Now add the cleaned mint leaves and cook until the leaves shrink
6. Place the mixture in a plate and allow it to cool down for sometime
7. Meanwhile heat a pan and pour little oil
8. When the oil becomes hot, add chopped onion
9. Saute until it turns soft, then add tomato and saute until it becomes mushy
10. In a mixie, put onion tomato paste and mint mixture
11. Grind and then transfer it to a bowl
12. To temper, heat little oil in a pan and add mustard, urad dhal, cummin seeds and curry leaf
13. Then add it in to the mint chutney