Wednesday, December 31, 2008
Ingredients
1 cup mint leaves
2 green chillies
2 Tablespoon fried chana dal
Salt to taste
1/2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 tsp urud dal
Pinch of asafoetida
curry leaves (optional)
1 Tablespoon lemon juice
Method
Fry mint leaves with 1/4 teaspoon of oil until the quantity reduces and Grind with chillies, chana dal and salt to a paste by adding some water
Heat oil, splutter mustard seeds,fry urud dal and then add curry leaves, pinch of asafoetida and add this to ground chutney. Add lemon juice at the end to retain green color.
You can use this as a sidedish for Dosa/Idly or as a spread to sandwich
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