Pudina (mint) is
known for its wonderful aroma and also its many health benefits with one
of its primary benefits being helping with digestion. This Pudina
Pachadi (Mint Chutney) recipe is one of my very favorites since
childhood. Since my mom is a working woman and very busy all the time,
she always made these amazing quick fix pachadis with various
vegetables. These were not just yummy, but also saved a lot of time
especially during the daily morning rush hour and even those who are
fussy about eating vegetables (like my mum) will
definitely enjoy them. This dish can be refrigerated for up to a week
and it just tastes great with hot rice, chapati, puri, dosa, etc. This
is a wonderful accompaniment as a side dish to most main dishes and also
since it can be prepared so quickly and stored/refrigerated for up to a
week, it will be of immense benefit to working women, bachelors, and
others who want to cook up some great food in as short a time as
possible.
Ingredients:
- 2-3 large bunches of pudina/mint leaves
- 1 large bunch of coriander leaves
- Small lemon sized tamarind
- Dry red chilies 6-8
- Cumin Seeds 1-2 tbsp
- Salt to taste
- Mustard seeds 1-2 tsp
- Minapappu/Black gram 2 tsp
- Channa dal/pachi chanaga pappu 2 tsp
- Curry leaves 8-10
- Oil 2-3 tbsp
Method:
Wash the tamarind and soak in water
just about enough to submerge it. Wash the pudina and coriander leaves
thoroughly. Heat 1 tbsp of oil in a cooking pan and fry cumin seeds and about 2-3 dry red chilies one after the other and
set aside. Then add pudina and coriander leaves and fry for about four
to five minutes or till the leaves wilt completely.
Cool the above fried ingredients. Grind the cumin,coconut and red chilies. Then add the leaves, tamarind soaked in water, and salt to taste and grind to a smooth consistency.
Heat the remaining oil in a cooking pan and add mustard seeds. When they begin to pop add minapappu and channa dal and fry till lightly brown. Then add the curry leaves and onions and ground mixture. Fry thoroughly for about five to seven minutes.
Cool and store in an airtight container.
Cool the above fried ingredients. Grind the cumin,coconut and red chilies. Then add the leaves, tamarind soaked in water, and salt to taste and grind to a smooth consistency.
Heat the remaining oil in a cooking pan and add mustard seeds. When they begin to pop add minapappu and channa dal and fry till lightly brown. Then add the curry leaves and onions and ground mixture. Fry thoroughly for about five to seven minutes.
Cool and store in an airtight container.
No comments:
Post a Comment