Pudina (Mint) Pacchadi

    15 mins

    This is a South Indian fresh chutney that is best eaten with rice and ghee. It would also serve as a great accompaniment to dosas.

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    Makes: 1 cup

    • 1 ½ cups fresh pudina (mint) leaves
    • For tadka/popu/tempering
    • 3 teaspoons oil
    • 1 tablespoon urad dal (skinned split black lentils)
    • 1 teaspoon chana dal (split Bengal gram)
    • 1 teaspoon mustard (rai) seeds
    • 1 tablespoon coriander (dhania) seeds
    • 6-8 dry red chillies
    • 1 teaspoon tamarind paste
    • Salt to taste
    • Oil for cooking

    Cook:15min  ›  Ready in:15min 

    1. Heat 1 teaspoon oil in a pan. Add the mint leaves and fry for 3 – 5 minutes, they wilt slightly. Do not overcook.
    2. Prepare tadka. Heat 2 teaspoons oil in a kadhai or frying pan. Add the tadka ingredients and fry for a few minutes till the lentils are brown and the seeds start to splutter. Take off heat and set aside.
    3. Grind the tadka mixture into a coarse powder. You may use a mixer or a mortar and pestle. Add the mint leaves, tamarind and salt, and grind till the leaves are crushed.

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