- 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
#myrecipe
By Chandana Guptha
Jan, 10th
583
Servings
10 persons
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- Oil
- Mint
- Curry leaves
- Ginger
- Coconut
- Green chillies
- Bengal gram
- Water
- Mustard
- Hing
