Our spiritual and culinary adventure is coming to a conclusion and today we had our last cooking class. It was on two Chettinad style dishes. The first was “Mint Chutney” and the second “Kola Urundai Kolambu”.
Here’s the recipe for the “Mint Chutney” that we learned today.
Ingredients required Mint leaves - few sprigs Shallots - 100gms Garlic - 1 pod Ginger - 1 inch Coconut (grated) - half cup Tamarind - Small quantity Red chillies - 2 chillies Salt - to taste Oil - 1 table spoon
Preparation Method
- Place a frying pan on the stove
- Pour oil and heat
- Add red chillies, finely chopped small onions, ginger, garlic and the remaining ingredients and mix well.
- Then add the mint leaves and grated coconut
- Remove the mixture after the coconut flavour disappears
- Then grind the mixture in a grinder to make it a paste
- Transfer the mixture to a bowl
- Serve as a side dish…
We were very keen to eat this at the end that we forgot to take a photo of the final product…sorry!
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