>> Wednesday, October 12, 2011
Mint Coconut Chutney | Pudina Kobbari Pachadi
Onions - 1 medium
Tomatoes - 1 medium
Tamarind pulp - 1/2 tsp (opt)
Green Chilies - 4 medium
Fresh Coconut, finely chopped - 1/2 cup
Salt to taste
Garlic, raw - 2 big cloves
Oil - 1 - 2 tsp
How to make Coconut Mint Chutney | Pudina Kobbari Pachadi
Wash the mint leaves couple of times to make sure it's clean.
Chop the onions, tomatoes roughly. Keep it aside.
Heat a pan, when hot add few drops of oil, saute the chilies and onions to brown. Remove and saute the mint leaves. Remove add few more drops of oil and saute the tomatoes well.
If you want you can roast the coconut also, but here it was added raw. Allow to cool. Just before grinding add the garlic cloves.
Pulse everything together, add little water for everything to blend well. You can make this little loose or thick chutney depending again on your choice.
Temper with mustard, urad dal and curry leaves if you want. It can be served even out that.