NO ONION NO GARLIC RECIPE
Though making of Idli | dosa is an easyone for breakfast or dinner , making a side dish for idli / dosa is always a task for me and most of time i end up making Onion tomato chutney and coconut chutney( recipe coming soon) and sometimes will make Tiffin Sambar too. My daughte Varsha loves to try different varieties of chutney for idli | dosa and so i tried pudina chutney last week as i had a big bunch of mint leaves after my visit to the Indian market here.
We had this pudina chutney with dosa and the recipe is quite simple and easy to make too.
INGREDIENTS:
| MINT LEAVES | 1 CUP (TIGHTLY PACKED) |
| CHANNA DAL | 1 TBLSP |
| RED CHILLI | 5-6 |
| TOMATO | 1 |
| ASAFOETIDA | A PINCH |
| COCONUT | 1-2 TBLSP |
| OIL | 1 TSP + 1/2 TSP |
| MUSTARD SEEDS | 1/4 TSP |
| SALT | AS NEEDED |
| CURRY LEAVES | FEW |
METHOD:
- In a pan, add oil and add the channa dal , red chilli and asafoetida. When the dal turns golden brown, add the roughly chopped tomato.
- Wash the mint leaves and keep it aside.
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- Now keep the flame in medium low and saute till the tomatoes turns soft.
- Add the mint leaves and add the salt. Saute for a minute and switch off the flame.
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- Add the coconut and allow it to cool. When it is cool, grind this into a smooth paste in a mixer.
- Temper with mustard seeds and curry leaves.
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- Serve with Idli | dosa. I had some left over chutney which i had with biryani the next day and it tasted quite well.
NOTE:
- Always ensure that the channa dal is roasted very well, as after adding the rest of the ingredients it won’t get roasted.
- Do not over cook or saute the mint leaves. It may give a bitter taste.
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