Though many things changed over the period of time…..my love for cricket is still the same. Thanks to technology….now I can watch any of my favourite matches the repeated times at my ease and can even watch the missed matches. I can check score online and can even watch the match in my mobile on go….No one wants to miss cricket world cup….it is a religion to many…..keeping this mind lots and lots of offers are popping up…even a simple ‘galli’ grocery store in my area is giving out world cup offers on normal grocery items like basmati rice, pulses, sugar, oil, etc., such is the craze for the game in my country…..
My inbox is getting over loaded with coupons, discounts and offers related to cricket day by day. This craze has not left the food industry too….A lot more companies have come up with food offers…Recently I have come across one such interesting offer at foodpanda. Get coupon, order food, save money and enjoy cricket. Returning back from the cricket mania…..straight into today’s recipe….
I found this age old fragile paper where I scribbled some recipes in a very shortcut way….I scribbled these chutney’s just moments before leaving my mom’s house to Bangalore for the first time after marriage…..this piece of paper is very special to me…..
In this paper I came across this pudine ki chutney recipe….This chutney is one of my very favourite and I make it more often….but it never occurred to me to make it to my blog…so today just to keep the memory alive…I thought of blogging this simple but yummy chutney.
All you need is steamed hot rice, a dollop of ghee and this tantalizing chutney to treat your taste buds. Fryums will be added glory to a simple food like this….
- 1 cup tightly packed Pudina/Mint leaves
- 2 Garlic pods
- 4 Green chillies
- ¼ cup fresh Coriander leaves
- 2-3 tbsp. Dry Coconut, finely sliced
- 2 tbsp. thick Tamarind paste
- 1 tbsp. Oil
- ½ tbsp. Cumin seeds
- 2 dry Red chillies
- 5-6 fresh Curry leaves
- ½ tbsp. Oil
- In a heavy bottom cooking vessel, finely/thinly sliced dry coconut pieces and set aside.
- In the same vessel add oil and to it add pudina/mint leaves, cut green chillies, garlic pods, salt, coriander leaves and tamarind paste.
- Fry on low for 4-5 minutes or until everything combines together and leaves are soft. Leave the mixture to cool.
- First grind the dry roasted dry coconut and then to it add the above made mixture and grind until smooth paste by adjusting salt.
- For tempering, add oil to kadai and to it add cumin seeds, when they start to splutter add red chillies and curry leaves. Fry till curry leaves turn crisp.
- Add this tempering to the above made pudina/mint chuntey.
- Add love to make this chutney taste more ‘yummy’.
- Serve with rice or paratha or dosa or kichidi.
- Adjust green chilies as per your taste.
- You can even make this chutney with dry red chilies.