Name: Mint and Curry Leaves Podi/ Chutney... recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 10
Ingredients: Mint leaves fresh 1 cup; Curry leaves 2 cups; Salt 1 tsp; Garlic cloves 2; Red chillies 3; Coriander seeds 1 tbsp; Bengal gram or chana dal 1 tbsp; Black gram or Urad dal 1 tbsp; Lemon juice 3-4 tbsp; Oil 3 tbsp

ABOUT Mint and Curry Leaves Podi/ Chutney... RECIPE

This green podi 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. Happy Blending !!!!!!!!!

Ingredients Serving: 10

Mint leaves fresh 1 cup
Curry leaves 2 cups
Salt 1 tsp
Garlic cloves 2
Red chillies 3
Coriander seeds 1 tbsp
Bengal gram or chana dal 1 tbsp
Black gram or Urad dal 1 tbsp
Lemon juice 3-4 tbsp
Oil 3 tbsp

Instructions

Wash the curry leaves and spread on a kitchen towel to dry.
Wash and rinse the mint leaves too.
In a pan, heat oil and add both the lentils.
Now add the garlic cloves and dry red chillies.
Followed by the coriander seeds.
Saute all that for 2 to 3 minutes until they are little bit browned.
Finally add the curry leaves and mint.
Let them cook until crisp and the raw smell disappears too for 8 to 10 more minutes.
Squeeze a small lemon on it.
Let it cool down a bit.
Grind them all in a dry grinder jar attachment.
Keep this in an airtight container and relish upto 20 days.
Do not add water.

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