My 148th recipe, “South Indian Green Chutney”, a wonderful side for South Indian Dosa and Idli. Dosa is probably one breakfast dish I frequently have for breakfast. However when I get a chance to visit Hotel Saravana Bhavan for breakfast or dinner I would never hesitate to order a dosa again. It is not that I love dosa so much or that their dosa is better than the one I make. It is for the reason that I get a whole spread of chutney to have along with my dosa.
There would be a coconut chutney, onion chutney and a lovely green chutney (pudhina chutney) on the plate. I love the green chutney very much compared to the others and I would always end up asking for extras. This chutney I have made is my version of a green chutney which is even better and combines the wonderful flavors from three fresh South Indian herbs: Coriander leaves (Kothamalli), Curry leaves (Karuveppilai) and Mint Leaves(Pudhina).
Beyond the amazing taste, this chutney brings to the table a huge number of health benefits. While the mint soothes your stomach and helps with indigestion, curry leaves are great for your skin, hair and the fresh coriander leaves gives you an overdose of much needed minerals and vitamins. Paired along with idli / dosa, there cannot be a better breakfast dish to start your day right 😉
South Indian Green Chutney is a side made from fresh herbs like coriander, mint and curry leaves and is the perfect side for Idli and Dosa.
- Oil - 1/4 tsp
- Urad dal - 1 Tbsp
- Chana dal - 1 Tbsp
- Asafoetidaa small pinch
- Fresh grated coconut - 1/4 Cup
- Garlic - 1 clove
- Green chilli - 1 medium
- Coriander leaves - 1/2 Cup
- Curry leaves - 1/3 Cup
- Mint leaves - 10
- Tamarinda large pinch
- Salt - 1/8 tsp (adjust as per taste)
- Pottu Kadalai | Roasted Gram - 1/4 Cup
- Water - as needed
- Oil - 1 tsp
- Mustard - 1/4 tsp
- Broken urad dal - 1/2 tsp
- Jeera - 1/2 tsp
- Dry red chilli - 1
- First clean the coriander, curry and mint leaves in running water. Keep them aside until use. Now heat a pan with 1/4 tsp oil, add the urad dal, chana dal and saute until they turn golden brown.
- Turn off the flame. Then add the asafoetida, fresh grated coconut, garlic, green chilli, coriander, curry, mint leaves and saute for 1 minute until the leaves are wilted. The warmth of the pan should be more than enough to wilt them.
- Now let this mixture cool down and come to room temperature. Once cooled, add them to the mixie/blender along with tamarind, salt and roasted gram. Grind them into a coarse paste by adding sufficient water. Transfer to the serving bowl.
- Now to temper the chutney, heat a pan with oil. Add the mustard and once it splutters, add the other ingredients listed under "To temper" and saute until the dal turns golden brown. Turn off the flame and add the tempering to the prepared chutney and mix well.
- Enjoy as a side for dosa/idli.
- Adjust the water quantity according to your desired consistency for chutney. I like mine thick.
- Do adjust the spiciness according to your desire.
- Freshly grated coconut gives the best taste to the chutney. However you can also replace it with frozen shredded coconut after thawing it.
Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.