pudina-mint-pacchadi

Pudina (Mint) Pacchadi

2 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
SUSMITA
Recipe by  SUSMITA

“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.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  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. 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.

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Reviews (2)

Rate This Recipe
Kaya
2

Kaya

Here's a simpler version since I can't figure out how to submit a recipe. Blend (1 bunch fresh coriander, 1 clove garlic, 1 tablespoon minced fresh root ginger, 1 minced green chilli, 1 tablespoon peanuts, salt to taste and 2 tablespoons lemon juice) in a food processor. Add a few drops of water if it gets too dry... Totally yum with mayo on sliced bread

SURI
0

SURI

Co0o0o0l, thanks for sharing

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 16 cal
  • < 1%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 1.4 g
  • < 1%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 25 mg
  • < 1%

Based on a 2,000 calorie diet

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Turkish Red Lentil Soup with Mint

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