薄荷沾酱 ~ Mint Chutney

 

芥菜籽 - biji sawi /mustard seeds ( black colour ) & Urad dal

 

 

第一次尝式做这种沾酱,味道不错哦！

食谱取自 ： Rak's Kitchen

薄荷沾酱

材料 A ：
3/4杯  薄荷叶
1/2 ~ 3/4杯  嫩白椰丝
6条 青辣椒
1汤匙  Fried gram dal / pottukadalai
亚三膏少许
1小块 姜
1/4茶匙 黄姜粉
3/4茶匙 盐

 

材料 B ( 炒香) ：
1茶匙 油
3/4茶匙 芥菜籽  （ biji sawi ）
1茶匙  Urad dal

 

做法 ：
1．薄荷叶洗净。锅里烧热1茶匙油， 加入“炒香”材料，拌炒片刻。盛起，待用。在同一个锅里加入薄荷叶，以中火炒至微软。 （ 图1 )

                 
                        

                            ~ 图1 / picture 1 ~

2．用搅拌机将材料A和少许水打至幼滑，然后加入薄荷叶和黄姜粉 ，再打片刻。

3．最后加入炒香材料即可配上idly 或tosai 享用。

 

Recipe source :  Rak's Kitchen

Mint Chutney

Ingredients  A :

3/4 cup mint leaves     
1/2 cup – 3/4 cup  fresh grated coconut
6 green chilli
1 tbsp Fried gram dal/ pottukadalai
tamarind  a generous pinch
1 small piece ginger (optional)
1/4 tsp turmeric
3/4 tsp salt

 

Ingredients B ( to sauté )   :
1 tsp oil
3/4 tsp mustard
1 tsp Urad dal

 

Method
1.Wash the mint leaves and let it retain some water. Heat a pan with oil , season with the items given under ‘To sauté ’ table. Transfer to a serving bowl and in the same pan,  add the mint leaves and sauté the leaves in medium flame until it just shrinks in volume . ( Picture 1 )

2. Grind ingredients A ( except turmeric and mint leaves ) with little water, lastly add mint leaves , turmeric and grind for a while .Grind until everything blends well .

3. Transfer to the serving bowl and mix well with the tempered items. Serve with idly or tosai .

 

I am submitting this post to Asian Food Fest : Indian Subcontinent ~ May 2014, hosted by Chef and Sommelier.