vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Mint Coriander And Curry Leaves Thuvaiyal

Mint coriander and curry leaves thuvaiyal
Paneer Tawa Kofta Curry 1

Paneer Tawa Kofta Curry 1

Koftas made with paneer steamed koftas dropped in a smooth rich gravy....

RASAM PEPPER

Rasam Pepper

Rasam or Chaaru or Saaru is a South Indian soup, traditionally prepared using tamarind ju...

Egg Nuggets

Egg Nuggets

A protein-rich egg made in the form of nuggets served as evening snack is a perfect delig...

AMBAT BATATA

Ambat Batata

A popular dish from Malwan is Ambat batata, a potato curry that is sour yet delicious to ...

Raw Banana Daddojanam

Raw Banana Daddojanam

Raw banana Daddojanam is one new version of the classic daddojanam with the added goodnes...

ALOO STUFFED SPINACH PAKODA

Aloo Stuffed Spinach Pakoda

Aloo stuffed spinach pakoda is a delicious and crispy snack prepared with spinach leaves....

Mint Coriander And Curry Leaves Thuvaiyal Recipe, How To Make Mint Coriander And Curry Leaves Thuvaiyal Recipe

This thuvaiyal is good for pregnant ladies.This is good for morning sickness and iron in curry leaves is good for health

About Recipe

How to make Mint coriander and curry leaves thuvaiyal

(59 ratings)
0 reviews so far
Prep time
25 mins
Cook time
15 mins
Total time
40 mins
Mint coriander and curry leaves thuvaiyal
Author : Vahchef
Main Ingredient : Coriander leaves
Servings : 6 persons
Published date : November 05, 2016


Ingredients used in Mint coriander and curry leaves thuvaiyal
• Ginger garlic paste - 1 tablespoons.
• Red chillies - 7 piece.
• Tamarind paste - to taste.
• Coriander leaves - 1 bunch.
• Mint leaves - 1 bunch.
• Curry leaves - 1 bunch.
• Jeera - to fry.
• Onion - 2 big.
• Salt - to taste.
• Oil - 8 tablespoons.
Method:
  • First, pour some oil into the pan and leave it to heat, then add red chilli to it.
  • Once the red chilli starts to crackle, put the chopped onion and saute till it turns golden brown.
  • Add ginger garlic paste and saute again. Then add the mint, coriander and curry leaves to it and saut till it turns from green to light greenish brown.
  • Add tamarind paste to the mix. Saute it and add salt to the taste.
  • Grind the mix with little bit of water (already coriander and mint have water)and take it.
  • Fry the mustard seeds, urad dal, channa dal in little oil and put the mix and serve it.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter