Unmatched are the joys of using herbs from the backyard.After reading the Herb Bible,I 'cultivated 'a huge bunch of fenugreek leaves and coriander.The next batch was mint and coriander.I took no special efforts to grow the mint.After using up the mint leaves,I simply planted the stalks which had some roots and with in a few days,tiny leaves appeared and now it has started flourishing :).
So,the other day when I wanted to make some chutney to go with breakfast,I went across the backyard and got a handful of coriander and mint leaves and used it with tangy tomato.The taste was absolutely stunning,after all,it was prepared using homegrown herbs.
I used:
Tomatoes-3 ,roughly chopped
Urad dhal-2 tablespoons
Coriander leaves-a handful
Mint leaves- a handful
Red chillies-2
Tamarind paste-1/2 a teaspoon
Oil-1 teaspoon
Salt to taste
- Heat 1/2 teaspoon oil in a pan and roast the urad dhal ad red chillies till the dhal turns brown.Keep aside.
- Heat the remaining oil and saute onions till soft.Put in the mint and coriander leaves and switch off the flame.Mix well.Cool.
- Powder the dhal red chillies.
- Next add the tomato-herbs mixture,salt,tamarind paste and grind to a paste.Add little water if necessary.
Serve as a side dish.
Note:
- If the tomato is tart skip the tamarind paste.
- Increase or decrease the herbs ratio to suit your taste
This is for Siri's Healing foods,this month hosted here with the theme Tomato.
A small reminder about the $100 giveaway.Take a look at this post and comment to be a part of the giveaway.
Bon Appetit...
Labels: Cooking with herbs / flowers, Herbs, tiffinsides, Vegan varieties, Whoz on my side
