Green Thovayal,Or Kadhamba Thovayal:
Main Ingredients are with healthy green leaves,
Mint has one of the highest antioxidant capacities of any food. Learning how to use fresh herbs and spices like mint when cooking can also help to cut down on sodium intake.Allergies, Common cold, indigestion,Irritable bowel syndrome, Skin When applied topically in oil, ointment or lotion, mint has the effect of calming and cooling skin affected by insect bites, rash or other reactions.
Coriander Leaves: Natural preservative: Because of its high antioxidant content, Many studies have suggested that increasing consumption of plant foods like cilantro decreases the risk of obesity, overall mortality, diabetes and heart disease while promoting a healthy skin and hair, increased energy and overall lower weight.cilantro is also being studied as a natural water purifier.
Curry leaves: Curry leaves are natural flavouring agents with a number of important health benefits, which makes your food both healthy and tasty along with pleasing aroma. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer-fighting properties and are known to help protect the liver.
children hesitates to have Curry leaves or Coriander, they remove those greens first then eat the rest,However, These type of Chutney’s help you feed them to get full nutritional value from greens and tasty with Idly and any type of Dosa’s and Curd rice.
Curry leaves -1 cup
Coriander leaves-1 cup
Mint leaves-1 cup (Pudhina)
Green chillies-5 nos
Onion -1(cut in to pieces)
Tomato 1 small optional
Tamarind-small gooseberry size
Urad dal-1 tsp
Clean and wash Greens,Cut onion and tomatoes.
Heat pan with 2 teaspoon of oil,add Urad dal,and Mustard seeds,Let it splutter,now add Assafoetida to it .
Add cut Onion green chillies and Tomato saute well until it gets cooked.
Add tamarind,Grated Coconut and Salt to it mix well .
Add Curry leaves and Coriander saute for a While,Now add coriander leaves mix it and switch off the stove,no need to saute Coriander leaves.
Allow it to cool grind in to smooth paste,stone grind chutney gives you better result,and also stays for more time comparatively.
Serve with Hot Idlies,dosa or Appam,this will be nice combination with curd rice too.