– Coconut grated (fresh or frozen) – Mint leaves / Pudina tightly packed – Pottu kadalai / roasted gram dal / dalia – 6 Green chilies – Ginger – to taste Salt Seasoning ingredients – Coconut oil – Mustard seeds – Tap to see more ...
– Remove the mint leaves from the stem and clean it well. – Add a few drops of oil in a pan and saute the mint leaves until it wilts a little. Make sure that the pudina does not change color. It takes only 2 to 3 minutes. Remove it on a plate and cool it a little.
– In the meantime, add the grated coconut, green chilies, ginger and dalia (roasted gram) in a blender jar. – Tip - Make sure to thaw the frozen coconut before grinding to make chutney. We can thaw the coconut overnight in the refrigerator or leave it outside for couple of hours.
– Grind them using little water. Adding more water in the beginning will make it hard to grind the chutney smoothly. – Now add the sauteed mint leaves and grind it further. Add salt needed and also a little water to bring the pudina coconut chutney to the desired consistency.
– Pour the ground mint chutney in to a bowl. Add a little water in the mixer jar and clean the sides of the jar. – Heat a small pan and add coconut oil. When the oil heats up, add the mustard seeds, urad dal, asafetida and curry leaves. . – Serve coconut mint chutney with Idli, dosai or Pongal.