Mint and Curry Leaves Dry Chutney or Podi

Name: How to cook Mint and Curry Leaves Dry Chutney or Podi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15-20 servings
Cuisine: Us

Introduce

Chef :

ZMA

Mint and Curry Leaves Dry Chutney or Podi

#cookpadindia This Green Podi or Chutney made with Curry Leaves and Mint is a delectable condiment that can be used with steaming hot plain Rice with a dash of Ghee. It is a total bliss. You need nothing else with this combo. This is an amazing Chutney with both the Leaves. Much similar to Curry Leaves Podi or Chutney, this is also a dry one. Hence it stays fresh for a longer time. The only thing is to keep it refrigerated. And it goes very well with a little Ghee. Not only steamed Rice, it is perfect with Dosas, Idlis, Upma, Puris, Uttappams, Sandwiches etc. The list is endless.

Ingredient

Food ration :

15-20 servings

Cooking time :

20 minutes

4-5 cups

Curry Leaves

2 cups

Mint Leaves

2 tbsp

Tamarind

1 tsp

Salt

2-3

Garlic cloves

1 tbsp

Coriander Seeds

3-4

Dry Red Chillies

2 tbsp

Oil

1 tsp

Bengal Gram or Chana Daal

1 tsp

Black Gram or Urad Daal

Cooking instructions

* Step 1

Wash the Curry Leaves and spread on a kitchen towel to dry. Also wash the Mint Leaves

* Step 2

In a pan, heat oil and add both the Lentils. Now add the garlic cloves and dry red chillies. Followed by the coriander seeds. Also add tamarind.

* Step 3

Saute all that for 2 to 3 minutes until they are little bit browned. Finally add the both the leaves. Saute them until crisp and till the raw smell disappears for about 8 to 10 more minutes. It should be completely dry.

* Step 4

Grind into a dry powder. Do not add water. Store in airtight containers once cooled. Relish for more than two Months or even more. It stays fresh if refrigerated.