mint coconut chutney recipe
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5 from 1 vote

pudina pachadi

this pudina pachadi is made with fresh mint leaves, coconut and spices. it goes well with south indian snacks like idli, dosa, vada, uttapam, pakoda, bonda or even with sandwiches.
Prep Time20 mins
Total Time20 mins
Course: side dish
Cuisine: south indian
Servings: 2 to 3
Author: Dassana Amit


main ingredients for pudina pachadi

  • 1 tablespoon oil
  • ⅓ to ½ cup mint leaves (pudina)
  • 8 to 9 curry leaves (kadi patta)
  • ½ inch ginger - roughly chopped
  • ½ cup grated coconut - fresh or frozen
  • 1 or 2 green chilies - chopped
  • 1 tablespoon bengal gram (roasted chana dal)
  • ¼ or ½ cup water or as required

for tempering pudina pachadi

  • ½ or ¾ teaspoon mustard seeds (rai)
  • 8 to 9 curry leaves (kadi patta)
  • 1 pinch asafoetida (hing)


making pudina pachadi

  • heat oil in a small pan.
  • fry the mint leaves, curry leaves and ginger till the mint and curry leaves become crisp.
  • remove this mixture from the pan and let it cool.
  • in a chutney grinder or blender, add ½ cup grated coconut (fresh or frozen), 1 or 2 chopped green chilies and 1 tablespoon bengal gram (roasted chana dal).
  • also add fried mixture of mint leaves, curry leaves and ginger.
  • next add salt as required and about ¼ or ½ cup water. grind to a smooth paste.

tempering pudina pachadi

  • in the same pan, add oil if required.
  • add the mustard seeds and let them crackle.
  • then add the curry leaves and asafoetida.
  • fry for some seconds.
  • pour the tempering mixture along with the oil in the pudina pachadi.
  • stir well and serve pudina pachadi immediately with idli, dosa or uttapam or vada.