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Pudina (Mint) Pacchadi

Rated as 4.5 out of 5 Stars

"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

20 m servings 16 cals
Original recipe yields 16 servings

Directions

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  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.

Nutrition Facts


Per Serving: 16 calories; 1 g fat; 1.4 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 25 mg sodium. Full nutrition

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Reviews

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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 tablespo...

Co0o0o0l, thanks for sharing