Mudakathan keerai Chutney
Balloon vine leaves are used to make the chutney / thuvaiyal.
Ingredients
- 1 cup Mudakathan keerai loosely packed
- 1 tsp Ghee
- 1 twig Curry leaves
- 2 tsp Coriander seeds
- 1 tsp Cumin
- 1 inch Indian ginger sliced
- 15 cloves Indian garlic
- 15 Shallots Chinna vengayam
- ½ inch Fresh turmeric or ¼ tsp turmeric powder
- ½ tsp Black Pepper
- ½ tsp Salt as per taste
- 1 Tomato finely chopped
- 1 handful Coriander leaves
Instructions
- Add ghee in the kadai and once ghee is hot, add curry leaves.
- Add Coriander seeds, cumin seeds, sliced ginger, garlic cloves and sliced turmeric pieces.
- Now include shallots, pepper and salt.
- Saute all together until onion turns red.
- Then tomato pieces and saute until tomatoes are mashed.
- Turn of the heat.
- Add balloon vine leaves and coriander leaves.
- Saute in the heat of kadai without any flame on.
- Let it cool for 5 minutes
- Grind to coarse paste.
- Serve with idly, dosa or rice with some ghee.
Video
Notes
- Prefer ghee for this recipe, when not available use sesame oil or groundnut oil.
- Secondly, prefer to use indian shallots, ginger and garlic; opt for other options only when these are not available for you.
- I have not used green chilli or red chilli for spice as I find ginger, garlic and pepper spice is sufficient. If you like more spicy, you can add red chilli as per your taste, while sauting.
- Remember to turn off heat before adding green leaves. This will avoid overcooking of leaves and bitter taste.