Mint Coriander Curry Leaves Chutney | Pudina Kothamalli Karuveppilai Chutney | 3 Leaves Chutney


 Mint Coriander Curry leaves chutney is a traditional healthy chutney recipe made using three easily available leaves in our kitchen, i.e., Pudina, Kothamalli and Karuveppilai. This chutney tastes good and goes well eith any South Indian Tiffin variety. This tangy, thick and coarsely ground healthy is a amazingly good combination for Vegetable biryani. All these 3 leaves aids in digestion and so when served with biryani helps in easy digestion. 


Pudina Kothamalli Karuveppilai Chutney

Ingredients needed to make Mint Coriander Curry Leaves Chutney

Fresh mint leaves – 1 cups
Coriander leaves - 1 cup
Curry leaves - 1 cup
Onion - 1 no
Tomato - 1/2 no
Grated coconut – ½ cup
Oil as required
Mustard seeds - 1 tsp.
Urad dal – 2 tbsp.
Chana dal - 1 tbsp.
A pinch of asafoetida
Red chillies - 3
Green chilly - 1 
A small piece of tamarind
Garlic – 6 cloves
Ginger – ½ inch 

Method for making Pudina Thogayal


1. Wash the mint coriander and curry leaves thoroughly with water and drain.

2. Heat oil in a pan, splutter the mustard seeds and add the chana and urad dal.

3. When the dal turns brown, add the hing, red chillies, garlic, ginger, and green chillies.

4. Saute the ingredients for 3 minutes and then chopped onions saute till golden brown and then add the tomatoes.

5. When the tomato turns mushy add the pudina and curry leaves leaves and saute well till the leaves become wilt, this may take 5 to 10 minutes

6. Next add coconut, coriander leaves, tamarind, and the required salt, mix well and switch off the flame.

7. Allow this to cool. Take care to cool the ingredients never grind it hot as it may alter the taste.

8. Now take this in a mixie and grind to a coarse paste by adding little water.

Serve the Pudina Kothamalli Karuveppilai Chutney with idli, dosa or any lunch recipe.

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