Pudina (Mint) Pacchadi

Pudina (Mint) Pacchadi

by Sofia Harris 2 years ago
4.5 (2)
10 minutes
16 kcal
1.4 g carbs
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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. 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. 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