Pudina Chutney Recipe. Easy and quick recipe for pudina chutney / mint chutney made with coconut and lentils. A popular South Indian style mint chutney recipe served with idli and dosa. Pudina Chutney recipe with step by step pictures and video.
If there is one thing that my mum has been behind me ever since the start of this year 2020 is to have more lemon and mint and a host of other things, thanks to all the WhatsApp uncles and aunties and their “food is medicine” forwards. This chutney is a tribute to all of them. I am sure it does not kill any virus but pretty confident that it tastes good with your idli or dosa for breakfast. This is the green chutney you should be serving for breakfast. While the traditional mint chutney is made with tamarind (one of my favorites), I made the pudina chutney this time by adding lemon and it tastes fantastic. The lemon juice adds a slight tang and the coconut adds a nice richness and body to the mint chutney. I am going to forward this picture and the pudina chutney recipe to my mum. Sadly, she only knows how to read the messages. She is yet to learn to forward messages. So I need to do the spamming myself. So make this chutney and post your “food is medicine” posts 🙂
This Pudina chutney stays good in the refrigerator for a couple of days. You can spread it on a sandwich, add it to rice, serve with any kind of dosa, idli, rava idli etc… This is a very versatile mint chutney.
Click the link below to find more varieties of pudina chutney and dishes made using pudina leaves / mint leaves as the main ingredient. Recipes on Kannamma Cooks using Pudina / Mint leaves recipes
Here are some of the equipment, utensils and gadgets that will be useful for making this pudina chutney recipe. Click on the link to buy them online. Panasonic Mixie Teak-wood Chopping Board Glass Mixing Bowls (500 ml) Measuring Spoons Saute / Stainless Fry Pan Spatula Kadai for Tempering spices Carbon Steel Knife
Here is the video of how to do Pudina Chutney for Idli and Dosa Tamil Style. (Actually South Indian style as this pudina chutney – with some variation is popular in Telugu, Kannadiga and Malayali Keralite homes too! )
Here is a pictorial of how to do Pudina Chutney step by step: Heat little oil in a pan and add in the urad dal and toor dal. Use unpolished lentils for this pudina chutney recipe. Try to use unpolished dal as they are more healthy and minimally processed. Roast the lentils on a low flame till they are nice and golden. Low flame is key. If you cook on a high flame, the lentils might burn and the flavour of the pudina chutney will not be very palatable.
Once the lentils are half done, add in the dried red chillies and the curry leaves. I have used Guntur chillies or the long dried red chillies for the recipe today. The Tamilnadu chillies / Gundu chillies also works well in this pudina chutney recipe. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina chutney, add more chillies and vice versa. Saute for a few seconds.
Add in the fresh shredded coconut and saute for a few seconds. The fresh coconut adds a nice richness and body to the pudina chutney.
Add in the salt and Jaggery. The little jaggery is optional in this pudina chutney. If you do not want to add jaggery, just omit it while making the pudina chutney. Jaggery nicely rounds the flavour of the pudina chutney. I love to add jaggery to my chutneys.
Remove the sauteed ingredients and set aside on a plate to cool.
In the same pan, add in the cleaned and washed pudina leaves / mint leaves. Add only the leaves. The stems are very fibrous. Discard the stems. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. Remove the mint leaves and set aside to cool.
Now we will grind the sauteed ingredients to make pudina chutney. Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina chutney will be a nice green colour with the green specks that are so good to look at and also the awesome taste.
Now add in the mint leaves and grind the pudina chutney briefly. Use the pulse mode / setting in the mixie and grind the pudina chutney for a few seconds only. The green specks should still be visible.
Now, add juice of half a lemon to the pudina chutney. The lemon adds a slight tang that makes the pudina chutney taste so good. Taste the pudina chutney and add more lemon juice if need be.
Tempering for the pudina chutney Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.
Add the tempering to the pudina chutney. Serve the pudina chutney / mint chutney with idli or dosa. Click on the link below to find your favorite idli or dosa recipe on the site. Idli and dosa varieties
Main Ingredients for the Pudina Chutney / Mint Chutney
- 1.5 teaspoon peanut oil
- 2 tablespoon urad dal (unpolished white dal)
- 2 tablespoon toor dal
- 4 dried red chillies
- 1 sprig curry leaves
- 1/3 cup fresh shredded coconut
- 1/2 teaspoon salt
- 1 teaspoon jaggery
- 2 cups mint leaves / pudina leaves
- 1/3 cup water
- 1 tablespoon lemon juice
Tempering Ingredients for the Pudina Chutney / Mint Chutney
1 teaspoon Indian sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon split urad dal
1 sprig curry leaves
2 dried red chillies
Heat little oil in a pan and add in the urad dal and toor dal. Roast the lentils on a low flame till they are nice and golden. Once the lentils are half done, add in the dried red chillies and the curry leaves. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina chutney, add more chillies and vice versa. Saute for a few seconds. Add in the fresh shredded coconut and saute for a few seconds. The fresh coconut adds a nice richness and body to the pudina chutney.
Add in the salt and Jaggery. The little jaggery is optional in this pudina chutney. If you do not want to add jaggery, just omit it while making the pudina chutney. Jaggery nicely rounds the flavour of the pudina chutney. I love to add jaggery to my chutneys. Remove the sauteed ingredients and set aside on a plate to cool.
In the same pan, add in the pudina leaves / mint leaves. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. Remove the mint leaves and set aside to cool.
Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina chutney will be a nice green colour with the green specks that are so good to look at and also the awesome taste.
Now add in the mint leaves and grind the pudina chutney briefly. Use the pulse mode / setting in the mixie and grind the pudina chutney for a few seconds only. The green specks should still be visible.
Now, add juice of half a lemon to the pudina chutney. The lemon adds a slight tang that makes the pudina chutney taste so good. Taste the pudina chutney and add more lemon juice if need be.
Tempering the pudina chutney : Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.
Add the tempering to the pudina chutney. Serve the pudina chutney / mint chutney with idli or dosa.
Notes
Along with the mint leaves, you can add a little coriander leaves for a variation. It tastes good too!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 10m
Main Ingredients for the Pudina Chutney / Mint Chutney
- 1.5 teaspoon peanut oil
- 2 tablespoon urad dal (unpolished white dal)
- 2 tablespoon toor dal
- 4 dried red chillies
- 1 sprig curry leaves
- 1/3 cup fresh shredded coconut
- 1/2 teaspoon salt
- 1 teaspoon jaggery
- 2 cups mint leaves / pudina leaves
- 1/3 cup water
- 1 tablespoon lemon juice
Tempering Ingredients for the Pudina Chutney / Mint Chutney
1 teaspoon Indian sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon split urad dal
1 sprig curry leaves
2 dried red chillies
Heat little oil in a pan and add in the urad dal and toor dal. Roast the lentils on a low flame till they are nice and golden. Once the lentils are half done, add in the dried red chillies and the curry leaves. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina chutney, add more chillies and vice versa. Saute for a few seconds. Add in the fresh shredded coconut and saute for a few seconds. The fresh coconut adds a nice richness and body to the pudina chutney.
Add in the salt and Jaggery. The little jaggery is optional in this pudina chutney. If you do not want to add jaggery, just omit it while making the pudina chutney. Jaggery nicely rounds the flavour of the pudina chutney. I love to add jaggery to my chutneys. Remove the sauteed ingredients and set aside on a plate to cool.
In the same pan, add in the pudina leaves / mint leaves. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. Remove the mint leaves and set aside to cool.
Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina chutney will be a nice green colour with the green specks that are so good to look at and also the awesome taste.
Now add in the mint leaves and grind the pudina chutney briefly. Use the pulse mode / setting in the mixie and grind the pudina chutney for a few seconds only. The green specks should still be visible.
Now, add juice of half a lemon to the pudina chutney. The lemon adds a slight tang that makes the pudina chutney taste so good. Taste the pudina chutney and add more lemon juice if need be.
Tempering the pudina chutney : Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.
Add the tempering to the pudina chutney. Serve the pudina chutney / mint chutney with idli or dosa.
Notes
Along with the mint leaves, you can add a little coriander leaves for a variation. It tastes good too!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/pudina-chutney-recipe/
Hyderabadi Chicken Dum Biryani Recipe made from scratch. Home style Hyderabadi Chicken Dum Biryani Recipe with step by step pictures / images and video made with homemade biryani masala.
This recipe is from one of my best friends Ramya @ramy. We have known each other for twenty years now. We met in college and the things we did those days are some of the best days of our lives just like anybody else. We had so much fun in my lovely Coimbatore. Here is a story that everyone who knows us makes fun of. A group of us had gone to Mount Abu in Rajasthan for a two week seminar (We did not attend a single session and that’s a story for another day). After the two week seminar (read as vacation), we arrived at the railway station to head back home. We had our return train from Mount Abu to Ahmedabad at around 10’ish at night. The station was pretty dark and we were the only ones in the station apart from a few locals. The train was late and as soon as the train came to the platform, all of us got into it with our heavily loaded luggage. We found our seats but some of our seats were already occupied. So immediately jumped into action was our ever dependable gang leader Ramya. She became furious instantly (everybody who knows her knows that you do not want to make her go there for the outcome is something you will not forget for a long time). She summoned the 3-4 people seated on the coach to vacate immediately. She took the train tickets and shoved it on their face confirming that they did not have any right to be there. The gentleman who was seated took his train tickets as well for the same seats. After about ten minutes of altercation, our other friend who is also named Ramya found out that we were on the wrong train. By the time this happened, the train was slowly about to move. We said a big sorry and jumped out of the train almost in time. We laughed about it so much the entire trip. Ramya is a fantastic cook and is now settled in Singapore. This is her recipe and her favorite city in India is Hyderabad. This recipe is a reminder of all the wonderful carefree, lovely college days. Hope you all will like it too! Here is a pic of both of us on some train journey. I cannot recollect now as to where and when this was taken. My dear Rem, love you lots, miss you and hope we can meet soon!
Click the link below to find the recipes on the site that uses the main ingredient as Chicken. Chicken Recipes Biryani Recipes Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link below to buy them online. Le Creuset Cast Iron Casserole Polypropylene Chopping Board Teakwood Chopping Board Silicone Spatula High-End Nakiri Knife Glass Mixing Bowls (500 ml) Glass Mixing Bowl Frying Pan with wooden handle Large Strainer / Colander
Here is a step by step video of how to do Hyderabadi Chicken Dum Biryani Recipe at home from scratch
Here is a step by step pictorial with images of how to do Hyderabadi Chicken Dum Biryani Recipe at home from scratch There are a lot of versions of Hyderabadi style chicken dum biryani and this is my friend’s version. There is no right and wrong when it comes to recipes. Just follow your heart and do what your family likes at the table. There is a lot of prep work involved in making this Hyderabadi Chicken Dum Biryani Recipe. Give yourselves a couple of hours from start to finish so you are not hurried while making.
Deep fried onions – Birista The thing about Hyderabadi style chicken dum biryani is the addition of the wonderful crispy deep fried onions called the birista or the bristha . Here is how I do it. Take about 500 grams of onions and slice it thinly. The ratio is 1:1. I have used 500 grams chicken and so I will use 500 grams onions (about 4-5 small Indian red onions)
Add quarter cup of ghee to a heavy pan and add in the onions. Now, fried onions take anywhere between 20-25 minutes to get that deep brown colour. This is the first thing I start in the kitchen when making biryani so I can get all the other prep work done when the onions are cooking and doing its magic. Keep sauteing.
The onions would slowly start to brown and change colour to a deep cocoa. Keep sauteing every couple of minutes as the onions in the corner of the pan tend to brown faster. So keep moving and mixing things. Once the onions are nice and brown, remove the onions and set aside. We will use half of the onions for marinating the chicken and half of it while layering the Hyderabadi style chicken dum biryani. Note: If you plan on marinating your chicken over-nite, then do the fried onions / bristha the day before. Store the fried onions in an air tight container at room temperature. Some people add a little salt to their fried onions but I do not. Its a personal thing. Salt the onions if you like.
Marinating the chicken Here are the things you will need for marinating the chicken for Hyderabadi style chicken dum biryani.
A note on biryani masala for making Hyderabadi style chicken dum biryani. You can use homemade or store-bought biryani masala for this recipe. These days, store bought biryani masala is equally good. Here are my preferred brands. Click to buy Biryani Masala online
Bone-In chicken is preferred for making Hyderabadi style chicken dum biryani as bone has a lot of flavour. Take a big bowl and add in all the ingredients listed under marination for Hyderabadi style chicken dum biryani. Marinate for at-least 3 hours or over nite in the refrigerator.
Rice I prefer to use Daawat basmati rice or Lal Qila basmati rice. These two brands work really well and the rice cooks nicely as long grains without becoming mushy.
Wash and soak the rice in water before starting to cook for at-least 30 minutes. Soaking the rice helps the rice from becoming mushy while cooked.
We will cook the rice along with some spices for aroma. Here are the spices that I have used today for making Hyderabadi style chicken dum biryani.
Bring a big pot of water to a boil. Once the water comes to a boil, add in the spices, salt and the ghee. Add in the soaked and drained rice. Let the rice cook in the boiling water. It will take roughly about 10-15 minutes to cook the rice depending on the age of the rice. So keep checking. Aged rice takes more time to cook.
The rice should be cooked about 80-90 percent. When you eat a grain of rice, it should be cooked but still firm. It should be a little al-dente when you chew. At this stage, drain the rice. Before draining the rice, remove the spices. You do not want anyone chewing on cardamom or clove when they take a bite of their Hyderabadi style chicken dum biryani. It will ruin the palate. So I always remove the spices if possible and in a recipe like this, its easy to remove it too.
Drain the rice on a colander and set aside.
Cooking the Chicken Masala for making Hyderabadi style chicken dum biryani Heat ghee in a heavy pan. Heavy pan is necessary as we will put the Hyderabadi style chicken dum biryani for “dum” later in the same pan. Add in the marinated chicken to the pan. Keep the flame on medium and cover the pan with a lid. Cook for 15 minutes. Saute once or twice in between to avoid the chicken from scorching at the bottom. During cooking, if the chicken is very dry, feel free to add half a cup of water. Do not add a lot of water as we need a thick gravy for making Hyderabadi style chicken dum biryani. Once the chicken is cooked, remove from heat and set aside.
Layering the biryani. Soak the saffron in quarter cup of really hot milk or water. Other things we will need for layering apart from the rice and chicken masala are the fried onions, chopped mint, coriander leaves and the saffron milk.
Get all the prepped food ready. We will layer the Hyderabadi style chicken dum biryani. We will be doing a two parts layered biryani. So we will split all the prepped food in half and start layering. Remove half of the chicken masala gravy from the pan. To the other remaining half, add in half of the rice. Top the rice with half of the fried onions, mint leaves, coriander leaves and saffrom milk. Repeat the same to get one more layer. Cover the pan with a kitchen towel covered lid (the towel will absorb all the steam and also give a tight fit to the lid ). Place the pan back on the stove and heat it on a low flame for 15 minutes. Low flame is key. Otherwise, the biryani will scorch at the bottom. So a word of caution on that. Oven Method – Place the biryani bowl in a preheated 200C oven for 15 minutes. Remove from the oven. Let it rest for another 10 minutes before you serve.
Let it cook for 15 minutes. Tasty Hyderabadi style chicken dum biryani is ready. Serve hot and count your blessings.
Deep fried onions – Birista
- 1/4 cup ghee
- 500 grams onions, sliced thin
Marinating the chicken for Hyderabadi Chicken Dum Biryani
- 1/4 cup plain yogurt / curd
- half of the fried onions from above
- 2 teaspoon ginger garlic paste
- 1 teaspoon salt
- 1.5 teaspoon coriander powder
- 1 tablespoon biryani masala powder
- 1/4 cup coriander leaves
- 1/4 cup mint leaves
- 1 teaspoon red chilli powder
- 3 green chillies, chopped
- 1 lemon (juiced)
- 500 grams bone-in chicken
Cooking Rice for Hyderabadi Chicken Dum Biryani
- 1 star anise
- 2 cardamom
- 2 bay leaves
- 3 cloves
- 1 inch cinnamon
- 2 cups basmati rice ( 500 ml)
- 1 teaspoon ghee
- 1.5 teaspoon salt
Cooking the Chicken Masala for making Hyderabadi style chicken dum biryani
- 2 teaspoon ghee
- Marinated chicken from above
Layering the biryani
- 2 tablepsoon mint leaves
- 2 tablespoon coriander leaves
- a pinch of saffron
- 1/4 cup hot milk
- remaining fried onions from above
Deep fried onions – Birista
- Add quarter cup of ghee to a heavy pan and add in the onions. Now, fried onions take anywhere between 20-25 minutes to get that deep brown colour. This is the first thing I start in the kitchen when making biryani so I can get all the other prep work done when the onions are cooking and doing its magic. Keep sauteing. The onions would slowly start to brown and change colour to a deep cocoa. Keep sauteing every couple of minutes as the onions in the corner of the pan tend to brown faster. So keep moving and mixing things. Once the onions are nice and brown, remove the onions and set aside. We will use half of the onions for marinating the chicken and half of it while layering the Hyderabadi style chicken dum biryani.
Marinating the chicken for Hyderabadi Chicken Dum Biryani
- Take a big bowl and add in all the ingredients listed under marination for Hyderabadi style chicken dum biryani. Marinate for at-least 3 hours or over nite in the refrigerator.
Cooking Rice for Hyderabadi Chicken Dum Biryani
- Wash and soak the rice in water before starting to cook for at-least 30 minutes. Soaking the rice helps the rice from becoming mushy while cooked. Bring a big pot of water to a boil. Once the water comes to a boil, add in the spices, salt and the ghee. Add in the soaked and drained rice. Let the rice cook in the boiling water. It will take roughly about 10-15 minutes to cook the rice depending on the age of the rice. So keep checking. Aged rice takes more time to cook.
- Bring a big pot of water to a boil. Once the water comes to a boil, add in the spices, salt and the ghee. Add in the soaked and drained rice. Let the rice cook in the boiling water. It will take roughly about 10-15 minutes to cook the rice depending on the age of the rice. So keep checking. Aged rice takes more time to cook.
- The rice should be cooked about 80-90 percent. When you eat a grain of rice, it should be cooked but still firm. It should be a little al-dente when you chew. At this stage, drain the rice. Before draining the rice, remove the spices. You do not want anyone chewing on cardamom or clove when they take a bite of their Hyderabadi style chicken dum biryani. It will ruin the palate. So I always remove the spices if possible and in a recipe like this, its easy to remove it too. Drain the rice on a colander and set aside.
Cooking the Chicken Masala for making Hyderabadi style chicken dum biryani
- Heat ghee in a heavy pan. Heavy pan is necessary as we will put the Hyderabadi style chicken dum biryani for “dum” later in the same pan. Add in the marinated chicken to the pan. Keep the flame on medium and cover the pan with a lid. Cook for 15 minutes. Saute once or twice in between to avoid the chicken from scorching at the bottom. During cooking, if the chicken is very dry, feel free to add half a cup of water. Do not add a lot of water as we need a thick gravy for making Hyderabadi style chicken dum biryani. Once the chicken is cooked, remove from heat and set aside.
Layering the biryani
- Soak the saffron in quarter cup of really hot milk or water. Other things we will need for layering apart from the rice and chicken masala are the fried onions, chopped mint, coriander leaves and the saffron milk.
- Get all the prepped food ready. We will layer the Hyderabadi style chicken dum biryani. We will be doing a two parts layered biryani. So we will split all the prepped food in half and start layering. Remove half of the chicken masala gravy from the pan. To the other remaining half, add in half of the rice. Top the rice with half of the fried onions, mint leaves, coriander leaves and saffrom milk. Repeat the same to get one more layer. Cover the pan with a kitchen towel covered lid (the towel will absorb all the steam and also give a tight fit to the lid ). Place the pan back on the stove and heat it on a low flame for 15 minutes. Low flame is key. Otherwise, the biryani will scorch at the bottom. So a word of caution on that. Oven Method – Place the biryani bowl in a preheated 200C oven for 15 minutes. Remove from the oven. Let it rest for another 10 minutes before you serve.
- Let it cook for 15 minutes. Tasty Hyderabadi style chicken dum biryani is ready.
Notes
If you plan on marinating your chicken over-nite, then do the fried onions / bristha the day before. Store the fried onions in an air tight container at room temperature. Some people add a little salt to their fried onions but I do not. Its a personal thing. Salt the onions if you like.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 60m
