Podina Payaji Chutney
Podina pyaji chutney were used to make in coarse texture with kundi sota in our childhood. I tried it to make it in the same texture in vegetable chopper. It goes well with dal in main course. Here below is how we can make it:
handful of fresh mint leaves/podina
two tsp of grated jaggery
1 tsp of tamarind paste
1 medium sized onion
salt to taste
1 tsp of coriander powder
1/4 sp of garam masala
1 tsp of grated ginger
1 green chili
Method
1. Wash the mint leaves, peel and roughly chop the onion, ginger, and chop green chili.
2, Take mint leaves, onion, ginger, green chili and jaggery, tamarind paste in the container of vegetable chopper and blend or chop in it till coarse texture.
4. Podina payaji chutney is ready and transfer it into a serving bowl.
Tip
Instead of jaggery and tamarind, imli chutney can be used.
Enjoy Healthy cooking!!!
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