Pudina Pachadi Recipe
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5.0
6 reviews
Excellent
Pudina Pachadi Recipe
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This Pudina Pachadi recipe (also called Pudina Coconut Chutney) is made with fresh mint leaves, coconut, curry leaves, chana dal, green chillies and spices. This herby chutney pairs greatly with South Indian snacks like idli, dosa, vada, uttapam, pakoda, bonda and even with sandwiches.
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Ingredients
main ingredients
- 1 tablespoon oil
- ⅓ to ½ cup mint leaves
- 8 to 9 curry leaves
- 1 inch ginger - roughly chopped
- ½ cup grated coconut - fresh or frozen
- 1 or 2 green chilies - chopped
- 1 tablespoon roasted chana dal (roasted Bengal gram)
- ¼ or ½ cup water or as required
for tempering
- ½ or ¾ teaspoon mustard seeds
- 8 to 9 curry leaves
- 1 pinch asafoetida (hing)
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Instructions
making pudina pachadi
- Heat oil in a small pan.
- Fry the mint leaves, curry leaves and ginger till the mint and curry leaves become crisp stirring often on a low heat.
- Remove this mixture from the pan using a slotted spoon and draining all the oil in the pan. Place this mixture in a bowl and let it cool at room temperature.
- In a chutney grinder or blender, add grated coconut (fresh or frozen), chopped green chilies and roasted chana dal.
- Also add fried mixture of mint leaves, curry leaves and ginger that we had prepared in previous step.
- Next add salt as required and about ¼ or ½ cup water. Grind or blend to a smooth paste without any chunks.
- You can make the chutney thick or medium consistency as you prefer by adding less or more water.
tempering
- In the same pan, add oil if required. But do note that some oil will be there in the pan.
- Add the mustard seeds and let them crackle at low heat.
- Then add the curry leaves and asafoetida. Take care as oil can splutter when you add the curry leaves
- Fry for some seconds on low heat stirring often till the curry leaves become crisp.
- Pour the tempering mixture together with the oil in the ground pudina pachadi.
- Stir well and serve pudina pachadi immediately with Idli, dosa or uttapam or vada.
Notes
- 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 Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
239mg
(10%)
Potassium
226mg
(6%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
645IU
(13%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
93mg
Vitamin B6
1mg
Vitamin C
171mg
(190%)
Vitamin E
3mg
Vitamin K
1µg
Calcium
76mg
(8%)
Vitamin B9 (Folate)
966µg
Iron
2mg
(11%)
Magnesium
41mg
Phosphorus
81mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 239mg | 10% |
| Potassium | 226mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 645IU | 13% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 93mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 171mg | 190% |
| Vitamin E | 3mg | |
| Vitamin K | 1µg | |
| Calcium | 76mg | 8% |
| Vitamin B9 (Folate) | 966µg | |
| Iron | 2mg | 11% |
| Magnesium | 41mg | 10% |
| Phosphorus | 81mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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