Pudina (mint in good old English) 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 sister and my husband) 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.
- 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
- Coriander seeds 2-3 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
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, coriander 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 and coriander seeds, 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 the ground mixture. Fry thoroughly for about five to seven minutes. Cool and store in an airtight container.