Thursday, May 6, 2010

Pudina Pachchadi (Mint leaves Chutney/Pickle)

What I used:

Pudina (Mint Leaves) : 2 bunches (separate leaves from stems and wash)
Green chillies : 8 nos. (reduce the no. if you want less spicy)
Garlic : 4 cloves
Sesame seeds (nuvvulu) : 2tbsp
Tamarind : 1 lemon sized (soak in very little water)
Urad Dal : 2 tsp
Cumin seeds (Jeera) : 1 tsp
Coriander seeds : 1 tbsp
Turmeric Powder : 1/4 tsp
Oil : 2 tbsp
Salt : as required

For seasoning:

Hing : a big pinch 
Fenugreek seeds : 1 tsp
Urad dal : 1 tsp
Mustard seeds : 1 tsp
cumin seeds : 1 tsp
Red chillies : 2 cut into 1" pieces

How I did:
  • Dry roast the sesame seeds till golden brown and keep aside.
  • In a sauce pan, heat a tbsp of oil and fry urad dal, cumin seeds, garlic cloves and coriander seeds.
  • Saute for a while and add green chillies and washed mint leaves.
  • Cook till the mint leaves are well fried and cooked.  Saute in between.  Let it cool.
  • In a mixer grinder, grind the sesame seeds first till coarse.  Add the tamarind and cooked mint leaves, salt and turmeric powder and grind into a smooth paste.
  • Adjust the salt, if needed.
  • Heat a saucepan and add oil for seasoning.
  • Add hing, fenugreek seeds, red chillies, cumin seeds, urad dal and mustard seeds.  Switch off the flame once the spluttering stops.
  • Garnish the chutney with the seasoning.
  • Serve with rice, chapathis or dosas.

No comments:

Post a Comment

Thank you for visiting my blog. Hope to see you here again.


Related Posts with Thumbnails