Maadhulai kozhundhu thuvayal – Pomegranate leaves chutney
In the house we live now, we have a small backyard and we have a pomegranate tree. Once in a while my sis used to pluck the young tender leaves and I used to make a wonderful chutney out of it. Not only it tastes great but it is good for stomach ulcers and calms down the “Pitha” in the body.
Since it tastes great with both Idlis and dosa but when mixed with hot rice with little ghee that’s absolutely tongue tickling. Jumping to the recipe…
Madhulai kozhundhu thuvayal
Young and tender Pomegranate leaves – 1 Handful (packed)
Grated fresh coconut – 2 handfuls (packed)
Dry Red chillies – 3
Tamarind – 1 inch piece
Peanut oil – 1 teaspoon
Asafoetida – 1 pinch
Urad dal – 1 Table spoon
Mustard seeds – 1 pinch
Salt to taste
How to make ?
In a thick bottomed kadai heat the peanut oil and once it is hot, add the mustard seeds. Once it splutters add the urad dal and red chillies along with asafoetida. Once the dal turns pink add the pomegranate leaves and immediately simmer the stove. Now saute for a minute till the leaves turn pale. Switch off the stove and let it cool.
Take all the above ingredients, tamarind, coconut and salt and grind it in a Sumeet style mixie with little water to make a chutney consistency. Taste and adjust salt accordingly.
Serve with Idli or dosa or rice and ghee. Enjoy natures goodness!