புதினா தேங்காய் சட்னி

              I really love the fresh aroma of mint. Research study has said that the aroma itself stimulates the salivary glands, there by increasing digestive enzymes and facilitates the digestion. 
              I bought 2 large bunches of mint leaves from near by Indian grocery store. Two days back I made mint pulao for lunch, I already posted that recipe in my blog. For today breakfast, I made this pudhina coconut chutney for idly. It just tastes yummy with dosa and paniyaram too. Do try this mint chutney with coconut and let me know how it turned out.

   Ingredients

            1 Cup of Mint Leaves(loosely Packed)
            1/2 Cup of Grated Coconut, I used Dry dessicated Coconut
            2 Tbsp of Roasted Bengal Gram (Pottukadalai)
            3 Green Chilies
            1/2 Inch Ginger
            1 Big Garlic Clove or 2 Small Garlic Cloves
            Pinch of Tamarind
            3/4 Tsp of Salt or to taste
            1/4 cup of Water
            1/2 Tsp of Oil to saute Mint leaves

    To Temper

             1 Tsp of Oil
             3/4 Tsp of Mustard
             1/2 Tsp of Urad Dal
             1 Sprig of Curry Leaves
             Pinch of Asafoetida (Hing)

    Method

• Wash the mint leaves and drain the water.
• Heat a pan with oil, add mint leaves, saute this for a 1-2 mins in a medium flame until it shrinks in volume.
• In a blender(mixie), add coconut, roasted bengal gram, green chilies, ginger, garlic, tamarind, salt, water and finally add mint leaves. Grind it to a smooth paste. Transfer this to a bowl.
• Heat a same pan with little oil, add mustard, urad dal, curry leaves and asafoetida, after it splutters, transfer this tempering to ground chutney. Mix well with spoon.
• Yummy mint coconut chutney is ready to serve with idly or dosa or paniyaram.

    Tips     

• You can also add 1/2 cup of mint leaves and 1/2 cup of coriander leaves to make this chutney.
• Addition of ginger and garlic gives a nice flavor to this chutney.
• Addition of tamarind gives a nice tangy taste.
• You can also add curry leaves while grinding instead of adding them to tempering.
• Adjust the no of green chilies according to your taste. Here I used thai green chilli, it was spicy so I added 3.

    Health Benefits of Mint Leaves

• Aroma of mint, activates the salivary glands, there by increasing digestive enzymes and facilitates the digestion.
• Soothing the digestive tract, if you are having any stomach ache.
• Cooling sensation to skin.
• Eliminates the toxins from the body.
• Helps in whitening teeth and combats bad breath.
• Good cleanser for the body.

           Black eyed peas also known as Lobhiya in Hindi or Karamani in Tamil. This is very easy to make side dish for roti. I really love the combination of black eyed peas and mushroom, as both are rich in protein and fiber and makes a satisfying meal with rice. You can cook the black eyed peas either in pressure cooker or crock pot.  Addition of spice powder to the black eyed peas makes it more flavorful and tasty. Try this Karamani Kalan Masala with rice or chapathi and let me know how it turned out. Also check my other recipe of black eyed peas curry in south Indian style




     Ingredients

           3/4 Cup of Black Eyed Peas / Karamani
           3/4 Cup of  White Mushroom, Sliced
           3 Cups of Water plus 1/2 tsp of Salt for cooking dried peas
           2 Tbsp of Vegetable Oil
           1 Tsp of Cumin Seeds
           2 Red Chilly
           1 Inch of Cinnamon Stick
           1 Big Red/White Onion, Finely Chopped
           2 Big Garlic Cloves, Finely Chopped
           2 Big Tomatoes, Finely Chopped
           2 Tsp of Coriander Powder
           1 Tsp of Cumin Powder
           1/2 Tsp of Turmeric Powder
           1/2 Tsp of Red Chilly Powder
           Salt to taste
           2 Tbsp of Chopped Fresh Coriander (Cilantro) Leaves

    Method

• Soak the black eyed peas in water for 8 hrs. Drain the water,wash it in tap water for 2 times. 
• In a pressure cooker, add black eyed peas, salt and water, cover and pressure cook for 2 whistles and simmer it for 25 mins. Once it done, turn off the flame.
• Heat the oil in a pan over medium heat, add cumin seeds, red chilly and cinnamon stick and let them sizzle for 10 secs. Add the onion, salt, garlic and cook, by stirring frequently until it turns soft and golden brown, for 2-3 mins. Add mushroom and fry for 2 mins. Add coriander powder, red chilly powder, cumin powder and turmeric powder, fry for a min. Add little water and chopped tomato, fry for a min. Cover and cook for 8-10 mins until it turns soft and mushy.
• Add the cooked black eyed peas to the tomato – mushroom mixture and simmer, cook it uncovered for 10 mins. Stir in the fresh coriander leaves. Serve hot with roti. 

   Tips

• You can use dried beans or frozen or canned beans to make this curry.
• If you don’t have red chilly powder, replace it with cayenne pepper.      
• Add salt while frying onion, so it helps to cook onion faster.
• If you don’t want mushroom in your curry, try with some other vegetables like brinjal or potato.

    Health Benefits of Black Eyed Peas

• They are a source of good protein (23-32%) and dietary fiber.
• They have low glycemic index
• Rich source of lysine and tryptophan
• It has minerals like K, Mg, Ca, P and Fe
• The protein isolates are known to lower plasma cholesterol
• Light brown, red and black – eyed varieties are rich in antioxidants.
• The flavonoids in beans may help reduce heart disease and cancer risk.
• Phytosterols present in the beans help reduce blood cholesterol levels.