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Podina-Kobbari Chutney (Mint-coconut Chutney)


By Veggie Haven (Visit website)





Mint is one of my favorites. I often make this spicy, flavorful chutney with mint and fresh coconut, to go with dosa or rice.  Try this refreshing and yummy chutney and I assure you will love it.







Peppermint Leaves on Foodista

Ingredients:

One podina bunch -leaves separated

1 fresh coconut cubed

lemon size ball of tamarind deseeded

1 cup water

for Tempering:

2 tbsp oil

2 tbs chana daal

1 tbsp urad daal

1 tsp mustard seeds

1 tsp cumin

3 whole dry red chillies

1 tsp turmeric



Method:

Dry roast the washed and dried Podina leaves in a pan  and keep aside. Heat oil in  another pan and add the chana, daal urad daal, cumin, mustard seeds. As the seeds start to splutter add turmeric and red chillies. Let them slightly brown and turn off the flame.

Grind together the roasted podina leaves and coconut and tamarind and tempering together with enough water to a paste consistency in a blender. Chutney is now ready to seve with.







Serve as an accompaniment with dosa, vada or rice



This is my entry to Srivalli's event on Spicy Fiery Chutneys 





I am so happy to receive these awards again from lovely blogger Sanjana @ Ko Rasoi,  Do checkout her wonderful posts if you havent already. Thank you so much Sanjana!













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