Pudina pachadi is made with recent mint leaves, coconut, herbs and spices. This pudina chutney with coconut is another variation of utilizing recent herbs whereas making chutney varieties. It pairs effectively with South Indian snacks like idli, dosa, vada, bonda or uttapam. It’s also possible to serve it with snacks like upma, rava dosa, pakoda, rava idli or sandwich.
You can also make the identical recipe with coriander leaves changing the mint leaves or a mixture of each. I generally add mint and generally coriander leaves whereas making this mint coconut chutney selection.
One other South Indian number of pudina chutney that I make is Pudina thogayal – it is a thick chutney that’s served with steamed rice or a rice-based dish.
I’ve grown mint in my balcony backyard in order that I at all times have ample inventory of mint for chutneys or for garnishing any dish or for making recipes like Pudina Rice or pudina paratha. Mint is a cooling herb and likewise wonderful for digestion. So I attempt to use mint in addition to different wholesome herbs in my cooking.
Few extra concepts to incorporate herbs in coconut chutney are Green coconut chutney or basil coconut chutney.
I had made this pudina pachadi to go along with rava dosa. It’s best to devour the chutney as quickly as it’s made. Leftover might be refrigerated and consumed inside a day.
You possibly can differ the quantity of mint leaves as per your liking. To present extra inexperienced colour add extra mint leaves. It would additionally improve the mint flavors within the pachadi. This recipe might be simply scaled to make a bigger serving in keeping with your wants.
Step-by-Step Information
The right way to make Pudina Pachadi
1. First rinse the herbs in recent water a couple of instances. Then drain all of the water. Peel the ginger and roughly chop. If utilizing recent coconut then grate the coconut and put aside. Observe you can additionally use frozen coconut.
Measure all of the elements and hold prepared for making pudina pachadi. Be certain that all of the elements are recent and of their shelf interval.
2. Warmth 1 tablespoon oil in a small pan or frying pan. You should use any impartial flavored oil or sesame oil. This sesame oil is named as gingelly oil in India and isn’t the Asian number of toasted sesame oil.
3. Add ⅓ to ½ cup mint leaves, 8 to 9 curry leaves and 1 inch ginger which is roughly chopped. Preserve the warmth to low.
Solely add the mint leaves and never the stems. If you happen to add mint stems then the pachadi could change into bitter.
4. Fry until the mint and curry leaves change into crisp. Stir typically in order that the herbs get cooked evenly.
5. Take away this combination with a slotted spoon draining the oil within the pan. Place the fried leaves and herbs combination in a bowl. Let it settle down at room temperature.
6. In a chutney grinder or blender, add ½ cup grated coconut (recent or frozen), 1 or 2 chopped inexperienced chilies and 1 tablespoon roasted chana dal.
7. Additionally add fried combination of mint leaves, curry leaves and ginger that we had ready within the earlier steps.
8. Subsequent add salt as required.
9. Pour about ¼ or ½ cup water or as wanted.
10. Grind or mix to a easy and high quality paste. Be certain that there are not any chunks of ginger or coconut within the paste.
11. Take away the bottom chutney in a heatproof bowl.
Tempering for pudina pachadi
12. In the identical pan, add oil if required. Observe that some oil will already be there within the pan. You should use any impartial flavored oil or sesame oil.
13. Add ½ or ¾ teaspoon mustard seeds and allow them to crackle at low warmth.
14. Then add 8 to 9 curry leaves and 1 pinch asafoetida (hing). Take care whereas including curry leaves because the oil can splutter.
15. Fry for some seconds until curry leaves change into crisp at low warmth.
16. Pour the tempering combination along with the oil into the pudina pachadi within the bowl.
17. Combine and stir effectively to mix.
18. Serve pudina pachadi instantly with snacks like rava idli or rava dosa or sada dosa or uttapam or medu vada.
The leftover chutney might be refrigerated for some hours in an air-tight container. Since coconut is used it’s best to devour it recent.
Extra Chutney recipes
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Pudina Pachadi
This pudina pachadi is made with recent mint leaves, coconut, herbs and spices. It goes effectively with South Indian snacks like idli, dosa, vada, uttapam, pakoda, bonda and even with sandwiches.
Prep Time 20 minutes
Whole Time 20 minutes
Forestall your display from going darkish whereas making the recipe
making pudina pachadi
Warmth oil in a small pan.
Fry the mint leaves, curry leaves and ginger until the mint and curry leaves change into crisp stirring typically on a low warmth.
Take away this combination from the pan utilizing a slotted spoon and draining all of the oil within the pan. Place this combination in a bowl and let it cool at room temperature.
In a chutney grinder or blender, add grated coconut (recent or frozen), chopped inexperienced chilies and roasted chana dal.
Additionally add fried combination of mint leaves, curry leaves and ginger that we had ready in earlier step.
Subsequent add salt as required and about ¼ or ½ cup water. Grind or mix to a easy paste with none chunks.
You can also make the chutney thick or medium consistency as you favor by including much less or extra water.
tempering pudina pachadi
In the identical pan, add oil if required. However do notice that some oil will probably be there within the pan.
Add the mustard seeds and allow them to crackle at low warmth.
Then add the curry leaves and asafoetida. Take care as oil can splutter while you add the curry leaves
Fry for some seconds on low warmth stirring typically until the curry leaves change into crisp.
Pour the tempering combination along with the oil within the floor pudina pachadi.
- Stir effectively and serve pudina pachadi instantly with Idli, dosa or uttapam or vada.
- Use fresh mint leaves. Only use the leaves and not the stems. The addition of stems may make the chutney get a bitter taste.
- You can skip roasted chana dal if you don’t have. And instead add roasted peanuts.
- Instead of mint leaves you can use coriander leaves and make coriander pachadi. Alternatively use an equal mix of mint leaves and coriander leaves.
- Make the chutney thick or medium consistency by adding water as needed.
- You can opt to use fresh or frozen coconut. You can also use unsweetened desiccated coconut.
- The recipe can be scaled up easily.
Nutrition Facts
Pudina Pachadi
Amount Per Serving
Calories 261 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 239mg10%
Potassium 226mg6%
Carbohydrates 16g5%
Fiber 7g29%
Sugar 4g4%
Protein 3g6%
Vitamin A 645IU13%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 93mg465%
Vitamin B6 1mg50%
Vitamin C 171mg207%
Vitamin E 3mg20%
Vitamin K 1µg1%
Calcium 76mg8%
Vitamin B9 (Folate) 966µg242%
Iron 2mg11%
Magnesium 41mg10%
Phosphorus 81mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Pudina Pachadi post from the archives (May 2013) has been republished and updated on 12 January 2022.
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