Hotel saravana bhavan pudina chutney recipe

This is Hotel saravana bhavan pudina chutney recipe, popularly called green chutney.  Pudina or Mint is a wonderful herb loaded with lots of medicinal properties. The cooling effect of pudina can cure many health ailments. Adding pudina leaves in daily meals is not only beneficial for stomach but also it works as natural appetizer. The mint chutney or pudina chutney is famous in Indian cuisine and served with vegetarian as well as non vegetarian recipes.  The mouthwatering aroma and taste and aroma makes it a perfect combination with many snacks items like kebabs, samosa, pattice, burger, hot dog, French fries, paneer tikka and many more. Here are two easy and yummy pudina chutney recipes that can be a perfect side dish for your snacks party.

Ingredients for Saravana bhavan mint chutney recipe

 2-3 tbsp fresh curd (you can also use cashew yogurt if it is available with you)

1 cup fresh pudina or mint leaves

¾ cup fresh coriander leaves

1 small onion finely chopped.

A small piece of ginger – finely chopped.

2 garlic cloves. (If you don’t like the aroma or taste of garlic then you can avoid the

use of it)

Green chili - 1

¾ tsp jeera powder (Cumin seeds powder)

¾ tsp chaat masala

¾ tsp dry mango powder or dry pomegranate powder for tangy taste

Salt

Saravana bhavan pudina chutney preparation 

Clean mint leaves and coriander leaves and grind them in blender along with chopped ginger, garlic, chopped onion and green chilies. Make a fine paste of the ingredients. Use water to make a paste. Take a bowl and add curd in it. Whip the curd with the help of spoon or hand blender. Remove all lumps in curd and make it smooth. Now add cumin seeds powder, chaat masala, dry mango powder or dry pomegranante powder in the curd. Add salt as per your requirement. Now add pudina chutney in this curd and mix well. Serve this hotel style yummy chutney with snacks and kebabs.

If you wish prepare South Indian style Pudina chutney then you need to some different ingredients for that.  In south Indian style of pudina chutney, all the ingredients are initially fried and then grinded into chutney. Try out this tasty south India style pudina chutney to serve with idli and dosa:

Saravana bhavan pudina chutney hotel style

Ingredients:

1 cups mint leaves

5-6 curry leaves.

2 tsp grated coconut

3 red chilies

Small ball of tamarind

½ tbsp jaggery

1 tsp peanut oil

½ tsp mustard seeds

1 tsp urad dal

1 tsp toor dal

Salt

Preparations:

Take a pan and heat peanut oil in it on low flame. Add mustard seeds and allow it to splutter. Now it’s time to add curry leaves in the oil. When the curry leaves are thoroughly fried, add toor dal, urad dal and red chilies in the oil and fry all the ingredients properly till they change their color.

Now add clean mint leaves in the pan along with salt. Salt will help the mint leaves to preserve its color. When mint leaves become soft and juicy, remove the pan from the heat after 3 to 4 minutes.

When the mixture is bit cool, add tamarind ball, grated coconut and jaggery in the pan. Keep all the ingredients aside to cool down completely. Now grind all the ingredients together in the blender to make a fine paste. Your tasty chutney is ready to serve with idly or dosa.

It is necessary to add jaggery in the chutney as it can balance the tangy taste of tamarind. For more spicy taste you can add more chilies in the chutney. Those who like taste and aroma of garlic can add one or two cloves of garlic in the chutney.

Poondu kuzhambu Tamil style / Poondu puli kulambu

Poondu kuzhambu tamil style the Garlic Kuzhambu or poondu puli kulambu very popular. It is another famous dish that goes well with hot rice. The recipe is bit spicy and loved by everyone in the south India especially in Tamil nadu.

Tamil nadu poondu kulambu masala ingredients:

1 tbsp sesame oil

2 methi seeds

½ tsp jeera

1 tbsp black pepper

5 garlic cloves

Few curry leaves

1 small chopped onion

1 tomato – chopped

1 tbsp sambar powder

3 tsp grated coconut.

Poondu kuzhambu recipe ingredients

Small ball of tamarind

2 tbsp sesame oil

½ tsp urad dal

Few mustard seeds

1 full pod of peeled garlic

1 small onion –finely chopped.

Handful of curry leaves

Salt - as per taste.

Hing a pinch

½ tsp turmeric

½ tsp coriander powder

1 tbsp jaggery

How to prepare Poondu kuzhambu

• Take a heavy bottom pan and heat sesame oil in it. Add fenugreek seeds in oil and fry well. Add jeera and black pepper and allow it to splutter.
• Now add garlic cloves in oil and fry well. Add curry leaves and finely chopped onions in it. When the onions will become softer add chopped tomatoes and fry again for couple of minutes.
• When the tomatoes are pulpy add sambar powder and grated coconut oil. Remove the pan from heat.  Now grind this masala in fine paste by using sufficient amount of water.
• Soak tamarind in water for ten minutes. Squeeze and get the tamarind juice. Heat oil in pan and add mustard seeds and urad dal in it. 
• Now add who full pods of garlic in it. Fry well for few minutes. Add curry leaves in pan for fantastic taste and aroma. Add onions and fry well.
• Now it is time to add tamarind juice and salt along with coriander powder. Now add ground masala and mix well.
• Reduce the flame and cook the gravy for half an hour. Stir the gravy after every 10-12 minutes. Add jaggery power and boil it for 5 minutes.
• Remove from heat and garnish with chopped coriander leaves. Poondu kuzhambu is ready to taste. Serve hot with rice.

Poondu chutney

Poondu Rice

Sundakkai vathal kuzhambu with coconut Tamil recipe

Sundakkai vathal kuzhambu recipe in tamil food is very famous and tasty side dish gravy with rice. This can be prepared with or without coconut. The sudakkai plant is loaded with high medicinal properties and used in many ayurvedic medicines. The consumption of this is  beneficial for digestive system and can remove all types of stomach infections. Sundakkai health benefits are more. Here is the tasty recipe of sundakkai vathal kuzhambu

Ingredients needed for Sundakkai vathal kuzhambu

Fresh or dry Sundakkai – ½ cup

Tamarind 1 small ball

Small onions – 15 to 20

Garlic - 4-5

Sambar powder or kulambu milagai thool – 4 tbsp

Water – 5 cups

Coconut paste – 4tsp

Jaggery powder – 2 tsp (optional)

Salt – as required

For tempering:

Oil – 5 tbsp

Mustard seeds – 1 tsp

Cumin seeds or jeera – 1 tsp

Chana dal – 1 ½ tsp

Fenugreek seeds – ½ tsp

Dry red chili – 3-4

10-12 curry leaves

Hing powder – ½ tsp

Sundakkai vathal kuzhambu Preparation:

• Soak tamarind in hot water for half an hour. Then add some more water and
• squeeze tamarind pulp and keep it aside.
• Remove garlic covering and keep aside. Chop small onions and your basic preparation is done.
• Take a thick bottom pan and add 5 tbsp of sesame oil in it. When the oil is hot add sudakkai in it and fry well.
• When the sundakkai will become brown, remove it from heat.
• In a pan heat oil and add mustard seeds to tamper.  Add fenugreek seeds and fry on medium flame.
• When the fenugreek seeds will turn brown, add jeera, chana dal, dry red chili, hing and curry leaves. Fry all the ingredients well.
• Now it is time to add onion and peeled garlic in the pan. Fry for few more minutes and add sambar powder or kulumbu podi in it.
• Mix all ingredients well. Add tamarind pulp in the pan and take a boil for few minutes.
• When the oil will start separating and the gravy will become little thicker, add ground coconut and sundakkai vathal in it.
• Boil the gravy for 5 minutes more on low flame. In the end add jaggery powder in the gravy and remove from the heat.
• Garnish with chopped coriander leaves and serve hot with rice.