Mint coriander chutney for dosa, idli. A spicy and flavourful chutney for idli dosa, made with onion, tomato, garlic, mint, coriander, red chillies and coconut as main ingredients - Kothamalli pudina chutney.
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I always look for different chutney recipes, be is a small variation, I would like to try it out.
As idli is out major breakfast, I want to make something different from the usual chutneys I make.
Aj is quite simple - He always wants sambar or onion tomato chutney if its idli and he can adjust with red chutney if it's dosa.
So when I asked my MIL who is here, for a chutney recipe, she told this. I made it for today breakfast and the recipe was bang on. Perfect tasting chutney with a well balanced flavour.
Instructions
- In a kadai, add 2 teaspoon of oil firstly and roast red chilli, chana dal until dal turns golden.
- After that, add asafoetida lastly and roast.
- Then transfer to a plate. (I temper in this same kadai and pour it in a serving bowl).
- After that, add garlic and cubed onion first then cubed tomato.
5. Furthermore, fry until soft and add washed mint, coriander leaves. Fry just until the leaves shrink. Then transfer to a plate and cool down.
6. In a mixer, powder salt, jaggery, roasted red chilli, asafoetida, coconut and chana dal.
6. Then add the sauteed onion, tomato, garlic and mint coriander leaves. Grind coarsely.
7. Temper with mustard, urad dal and mix to the ground chutney.
Serve with hot idli or dosai, a spicy and flavourful chutney that your family would love!
Recipe card
Mint coriander chutney for dosa
Ingredients
- 1 Onion large
- 1 Tomato
- 4 Garlic flakes
- ¼ cup Mint and coriander leaves together
- 1 tablespoon Chana dal
- 8 Red chilli
- ⅛ teaspoon Asafoetida
- 2 tablespoon Coconut grated
- ¼ teaspoon Jaggery
- 2 teaspoon Oil
- Salt as needed
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 2 teaspoon Urad dal
Instructions
- In a kadai, add 2 teaspoon of oil and roast red chilli, chana dal until dal turns golden.
- Add asafoetida lastly and roast. Transfer to a plate. (I temper in this same kadai and pour it in a bowl).
- After that add garlic, followed by cubed onion then cubed tomato.
- Fry until soft and add washed mint and coriander leaves.
- Furthermore fry just until the leaves shrink. Transfer to a plate and cool down.
- In a mixer, powder salt, jaggery, roasted red chilli, asafoetida, coconut and channa dal.
- Then add the sauteed onion, tomato, garlic and mint coriander leaves. Grind coarsely.
- Temper with mustard, urad dal and mix to the ground chutney.
Notes
- I do tempering in step one to save time, you can also follow the same.
- You can add small onion (shallots) in place of large onion.
- You can add a pinch of tamarind if you feel your tomato is not tangy.
- Adjust water and salt to balance the spice.
Veena Theagarajan
beautiful tempting clicks Raks.. Yummy combo
asha patel
Wow, looking soooo tasty and tangy,,
asha patel
Wow, looking soooo tasty and tangy,,
swetha
You haven't mentioned when to add coconut.. I hope it wud taste lovely w/o coconut too... Coz I make it tat way...
Jayashree GOPI SWAMINATHAN
Raji ..my family loves this chutney. I call it Apollo chutney...as it is very tangy and has an excellent flavour.. Making your taste buds fly like a rocket. I add ginger & curry leaves a little also
Jaya Kumar
Temper some jeera also.
Jaya Kumar
Temper some jeera also.
Nandhini
8 red chillies would it be so spicy. Can we reduce the numbers?
Raks anand
If you follow the recipe, it wont be spicy as the tamarind, tomato and salt will balance the spiciness.
lakshmi
r Raji
Thanks for sharing this recepie. Tried it . It's awesome. Best wishes . Lakshmi
uma
Wow!!! Finger licking chutney!! The bowl is so attractive!! Bookmarked...
lakshmi
I am sorry it is Dear Raji ..
Unknown
is it jaggery or tamarind ?
Gayathri Ramesh
I have tried it, came out well. Thank u. 🙂
Ria Samuel
Just tried it out now!! It has come out great. I avoided the garlic - or better say I forgot to add garlic 😛 yet it was come out yummy. The jaggery just kicks in an extra zing!
Raks anand
Oh Thank you 🙂
Ms Zyed
Hi Raks I tried your mint n coriander chutney. Wonderful taste! But the colour was brown instead of orange as in your illustration. Why?
Raks anand
Reasons could be tomatoes colour were dull, red chillies roasted until deep brown instead of red.
Raks anand
One more main point, do not grind smoothly. Grind coarsely and see the result.
Gomathi
Tried out this chutney for idlies..We did not have the count on number of idlies and amount of the chutney we consumed! I have tasted this chutney only in some restaurants like Murugan idly kadai. This is the first time I am trying at home and is best combination for idlies, rava upma and dosai!
Renu Moholkar
Can't see coconut used
Raks Kitchen
Sorry, missed, It's added in 3rd step. Will update. Thank you.