Pudina (Mint) Pacchadi
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Description
This is a south-Indian style fresh chutney that is best eaten with rice and ghee. It would also serve as a great accompaniment to dosas.
Ingredients
- 1 teaspoon cooking oil
- 1 ½ cups fresh mint leaves
- 2 teaspoons cooking oil
- 6 dried red chile peppers
- 1 tablespoon skinned split black lentils (urad dal)
- 1 tablespoon coriander seed
- 1 teaspoon chana dal beans
- 1 teaspoon mustard seed
- 1 teaspoon tamarind paste
- salt to taste
Directions
- 1. Heat 1 teaspoon oil in a pan over medium heat. Add the mint leaves and fry until slightly wilted, 3 to 5 minutes. Remove from heat and set aside.
- 2. Heat 2 teaspoons oil in a skillet (or a kadhai, if you have one). Add the red chile peppers, black lentils, coriander seed, chana dal, and mustard seed; cook in the hot oil until the lentils brown and the seeds start to splatter; remove from heat and allow to cool slightly. Grind the mixture into a coarse powder using a mortar and pestle; add the mint leaves, tamarind paste, and salt; continue crushing until the mint is completely integrated.
Nutrition Facts
serving: 16 servings
calories: 16 kcal
carbohydrates: 1.4 g
protein: 0.5 g
saturated fat: 0.1 g
sodium: 0.8 mg
fiber: 0.4 g