Pudina Mint Pacchadi Recipes
PUDINA (MINT) PACCHADI
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.
Provided by SUSMITA
Categories Chutney
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- 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.
- 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 : Calories 16 calories, Carbohydrate 1.4 g, Fat 1 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 0.8 mg
PUDINA (MINT) CHUTNEY
This is a very versatile chutney and can be used in many ways. I love mixing this chutney with butter and spreading it on bread for sandwiches. I also add some to my omelets.
Provided by SUSMITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Combine the mint leaves, green chile peppers, lime juice, sugar, and salt in a food processor and grind into a fine paste. You might need to add some water to help grind all the leaves. Taste test and adjust amounts of salt and sugar to your liking.
Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 2.2 g
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