Kothamalli-Pudhina-Sauce

#KothamalliPudhinaSauce [  #CorianderMintSauce ] : When I was in Raipur I had a bed of #Pudhina [ #Mint ] in my garden. I fell in love with its flavour and started garnishing almost all dishes with fresh mint leaves. But now I have to buy from market and store in refrigerator. It loses its sharp zing flavor and color as days passed. So I tried to prepare a sauce by grinding the mint leaves with coriander leaves adding salt, green chilly, vinegar and lemon and stored in a clean and dry bottle for some days in the fridge. I used to add this sauce in almost all dishes.
Not only the #CorianderLeaf but the stems can also be taken to make this sauce.

Ingredients :
1 cup	Mint [ Pudhina ] leaves
1 cup	Coriander leaves [ cilantro ]
10 - 12	Green chilly [ adjust ]
small piece	Ginger [ optional ]
3/4 Tsp	Salt [ adjust ]
1 - 1 1/2 Tsp	Lemon juice [ adjust ]
1/4 cup	Vinegar

Method :

Wash coriander and mint leaves 2 or 3 times in water.

Keep them on a cutting board  or colander to drain the water.

Now take green chilly, salt and coriander leaves and coriander stem.

Grind without adding water.

Then add pudhina [ mint ] leaves and grind for half a minute.

Now add lemon juice and vinegar and grind into a smooth paste.

Adjust salt and lemon juice.

Transfer into a serving bowl.

Store in a clean and dry bottle and save in a refrigerator for a week to 10 days.

This sauce goes well with Idli, Dosai, Pongal, Upma and Sundal.

It can also be mixed with rice adding a dash of gingelly oil [ till / sesame oil ].

It can be added to Lemon rasam to get the flavors of both pudhina and coriander.

Pani for pani puri can be prepared from this sauce.

One or two teaspoon of this sauce can be added while preparing vegetable pulav or Briyani.

It is an excellent spread to prepare a tasty sandwich.

On the whole its a versatile sauce we should have at home to prepare a tasty and flavorful dishes. 

You might also like to try

Mint yogurt chutney

Amla Mint chutney

Ginger chutney

Raw mango chutney

Vadavath thuvaiyal

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Venthayakeerai-besan-dosai

#VenthayakeeraiBesanDosai : #Venthayakeerai [ #fenugreekleaf ] is good for health just like any other green leafy vegetables. But because of its bitter taste many people hesitate to include #vendhayakeerai in their food. Whenever we think of green leafy vegetable, lentil dishes only come to our mind. Both young and old try to avoid it or take very little only. So we should innovate something new to make it more attractive and tasty too.
Keeping that in my mind I have prepared a tasty #instantdosai using vendhaya keerai and besan.

6 - 8 dosai can be prepared

Ingredients for batter :
1/2 cup	Besan [ kadalai maavu ]
1/4 cup	Whole wheat flour
1/8 cup	Rice flour
1/4 cup	Curd
3/4 Tsp	Salt [ adjust ]
1/2 Tsp	Cumin
1/4 Tsp	Crushed pepper
Ingredients to add :
1 small size	Onion, chop nicely
6 - 8	Curry leaves, tear nicely
1/2 cup	Venthayakeerai chopped nicely [ fenugreek leaves ]
1	Green chilly, chop nicely [ optional ]

Oil to make dosai

Method :
Take all the given flours, salt, crushed pepper and cumin seeds in a vessel.
Beat the curd and add into the vessel containing flours.
Mix well adding 1 to 1 1/4 cup of water.
The dosai batter should be watery but thicker than neer dosai.
Allow to stand for 10 minutes.

After ten minutes add chopped onion, curry leaves and vendhaya keerai.
Heat tawa on a stove over medium flame.
Grease tawa with oil using a clean and dry cloth.
Spread dosai batter from outer to inner just like ragi or rawa dosai.
Add drops of oil over and along the rim of dosai.
Flip the dosai using a dosai ladle once its rim turns slightly golden in color.
Transfer on to a serving plate when its done.

Enjoy tasty and healthy dosai along with coconut chutney or any other spicy chutney of your choice.

you might like to try

spinach dosai

mudakattan dosai

venthaya keerai chappathy

puli sundal

varagu venthaya kanji

Mint Dip

#MintDip #MintChutney : #Mint [ #Pudhina ] is generally included in a dish for its irresistible aroma and flavor. It is good for digestion and an anti oxidant.
This is a simple but tasty #dip [ #chutney ] usually served along with tandoori dishes in restaurants. Mint dip goes well with all types of savory items and also with tiffin items.
I have included fried grams to get the smooth texture and also to add volume to the dip. Curd has been added to make it creamy.
Lemon juice has also been added to make the dip little bit tangy.

Ingredients :
1/2 cup	Mint [ Pudhina ] leaves
1/2 cup	Coriander leaves [ cilantro ]
6 - 8	Green chilly [ adjust ]
2 - 3	Garlic clovess
2 Tsp	Fried gram [ pottukadalai ]
3/4 Tsp	Salt [ adjust ]
1 - 1 1/2 Tsp	Lemon juice [ adjust ]
1/4 cup	thick curd

Method :

• Clean and wash mint and coriander leaves thoroughly 2 or 3 times in water.
• Then take all the ingredients in a blender except curd and make into a smooth paste.
• Beat the curd and then add into the blender.
• Run for half a minute to get a smooth and creamy mixture.
• Transfer into a serving bowl.
• Enjoy zingy n spicy mint dip with your favorite savory!!!!

Note : Adjust number of chilly and lemon juice according to your taste.
Store in a clean and dry bottle in refrigerator for a week.
This dip can also be added while preparing noodles, pasta, and fried rice for its flavor.




You might also like to try

Mint yogurt chutney

Amla Mint chutney

Ginger chutney

Raw mango chutney

Vadavath thuvaiyal

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index