Pudhina podi (Mint mix powder) | Gayathiri's Cookbook

Pudhina podi(Mint mix powder)

My grandma and my mom used to make this using a stone mortar which gives an unique taste to this recipe.
I tried to match the same taste using a mixer.

You can use this podi for mixing it with plain rice along with sesame oil just like Parupu podi. It is also a very good accompaniment for all Indian tiffin items and curd rice.

This stays good for at least 2 weeks if it is refrigerated.


Ingredients:

Fresh mint- 3 cups(approximately)
Urad Dal-2 tablespoon
Red chillies-6-8
Oil-as needed
Salt- 3/4 teaspoon
Hing- pinch
Tamarind- a small piece

Directions:
1. Wash mint a couple of times to remove dirt.
2. Dry mint leaves by spreading them on a cloth for at least 30 minutes.
3. Roast urad dal and red chillies until golden brown with little oil. Keep it aside.
4. Sauté mint leaves using little oil until it has wilted. It should be completely dry.
5. Switch off the flame. Add a little piece of tamarind. Let the mint leaves cool down.
6. Pulse urad dal and red chillies in mixer until coarse consistency.
7. Add mint leaves, tamarind, salt and hing. Grind everything together until everything is combined to a coarse consistency.
8. Do not add water to grind it.
9. It should be dry.
10. Store it in air tight glass container.

Pudhina podi is ready!!

Notes:
1. To make mint rice, add some sesame oil to the rice, and then mix this powder.
2. You can have it as it is for tiffin items or can mix it with little water to make it as a chutney.
3. Best combination is with curd rice.