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.
⅓ to ½
8 to 9
- roughly chopped
- fresh or frozen
1 or 2
(roasted chana dal)
¼ or ½
or as required
½ or ¾
8 to 9
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 pachadi.
Stir well and serve pudina pachadi immediately with
Idli, dosa or uttapam or vada.
full recipe -