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Mint leaves and other ingredients are added to make this chutney
Published On: 12 May 2011
English: Mint Leaves
telugu: Pudhina Koora
kannada: Pudina Sopu / Chetni Maragu
Bengali: Poodina Patha
Gujarati: Fudino / Phodina
Konkani: Pudina / Vodthalaun
Oriya: Podana Patra
Punjabi: Hara Pudina
for more details, click the name of the ingredient
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
English: Split Black Gram
tamil: Ulutham Paruppu
malayalam: Uzhunnu Parippu
telugu: Minapa Pappu
kannada: Uddina Bele
hindi: Urd Dal
Bengali: Mashkolair Dal / Kaalo Dal
Gujarati: Aalad Ni Dal / Urad Ni Dhal
Konkani: Udida Daali / Urdachi Dal
Marathi: Uddachi Dal
Oriya: Biri (Phala) / Muga Dali
Punjabi: Mah-Di-Dal / Urad Dhal
English: Cumin Powder
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
Bengali: Laban / Noone
For preparing mint chutney, heat oil in a pan and sautT onion, ginger and garlic till they are golden brown in color.
Then add green chillies, coconut, split black gram and split bengal gram. Cook till they are done. keep it aside for 5-10 min.
Grind lemon juice, cumin powder, salt and the prepared masala to make a smooth paste.
Mint chutney is ready. Serve with dosa, idly, etc.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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