A majority of my ancestors were farmers, my maternal grandfather became the last agriculturist of our family due to several reasons. They mostly grew rice & lentil crops in their farmland. There were large amounts of nutrient-rich broken rice and broken lentils kept inside kudhil (a gigantic earthenware used to store foodgrains) in my grandfather’s house. Since those small uneven particles of rice & lentil (kurunai) could not be sold in the market, they were used by our grandmother for making upma, payasam, kanji, kurunai dosai, etc.
We can prepare restaurant-style Green Chutney easily at home using mint leaves or coriander leaves. A pleasant green chutney with a burst of flavors will surely make anyone salivate. Hence we can also serve this as an appetizer for kids or sick people who refuse to take food. It is heavenly to take soft idli or crispy dosa along with green chutney, red chutney (tomato chutney), hkjhkhd white chutney (coconut chutney) & sambar for breakfast.