Verkadalai Pudina (Peanut Mint) Chutney Written by Kamala Updated on April 20, 2024 in Chutney Jump to Recipe Print Recipe This flavorful chutney is crafted from a blend of peanuts, fresh mint, coriander leaves, and fragrant curry leaves. It pairs perfectly with traditional South Indian dishes such as Idli and Dosa. Pin Print Verkadalai Pudina (Peanut Mint) Chutney Recipe by S Kamala 0.0 from 0 votes Course: Chutney, SidesCuisine: Indian, TamilDifficulty: Easy Servings4servingsPrep time10minutesCooking time5minutes Learn how to make a delicious and flavorful peanut chutney with mint, coriander, and curry leaves that pairs perfectly with Idli and Dosa. Ingredients Roasted Peanut – 1 cup Mint Leaves – 1 cup Coriander Leaves – few Curry Leaves – 2 strings Green Chillies – 3 to 4 Tamarind – a small piece Hard Asafoetida – a small piece Oil – 2 teaspoons Mustard – 1/2 teaspoon Urad Dal – 1 teaspoon Salt – 1/2 teaspoon or as per taste Directions In a small kadai put a teaspoon of oil and add asafoetida, green chillies, tamarind, peanuts and fry for few seconds.Then add mint, coriander and curry leaves and mix well and remove.Allow to cool and grind it along with salt to a paste.Season it with mustard and urad dal. Recipe Video