Spicy Mint Chutney | Pudina Pachadi for Rice Andhra Style | Side dish for Idli Dosa | Chutney Recipe

#spicymintchutney #pudinapachadi #greenchutneyrecipe #pundinapachadiforriceandhrastyle #sidedishforidli #sidedishfordosa #homecookingshow


Chapters:
Promo - 00:00
How to Make Mint Chutney - 00:42
Tempering Ingredients for Chutney - 02:39

Prep Time: 5 Mins
Cook Time: 10 Mins
Servings: 6

To Make Spicy Mint Chutney

Oil - 2 Tsp
Chana Dal - 2 Tsp
Urad Dal - 2 Tsp
Garlic - 5 Cloves
Ginger
Tamarind
Red Chilli - 5 Nos
Coconut - 1/2 Cup
Curry Leaves - 1/2 Cup
Mint Leaves - 2 Bunch
Rock Salt - 1 Tsp
Hing / Asafoetida - 1/4 Tsp
Water


For Tempering

Oil - 1 Tbsp
Urad Dal - 1 Tsp
Mustard Seeds -1/2 Tsp
Cumin Seeds - 1/2 Tsp
Red Chilli - 1 No.
Curry Leaves

METHOD:

1. Take oil in a pan. Add chana dal and urad dal. Saute for about 3 minutes on a medium low heat.
2. Add garlic cloves and chopped ginger. Also add tamarind bits, red chillies and fresh coconut bits.
3. Saute for about 3 mins and then add curry leaves.
4. Add mint leaves and saute for 2 mins.
5. Add rock salt and hing/asafoetida.
6. Once the leaves are shrinked, turn off the stove and cool down the ingredients completely.
7. Transfer the cooled down ingredients to a mixer jar and grind into a coarse, thick mixture by adding a little water.
8. Transfer the chutney to a bowl.
9. For the tempering, take a tempering pan, add oil. Add urad dal, mustard seeds, cumin seeds and suate.
10. Once the mustard seeds start splattering, add red chillies and curry leaves.
11. Turn off the stove and transfer the tempering to the chutney.
12. Yummy mint chuntey is ready to be served hot with rice or any tiffin of your choice.

Pudina/MInt Leaves are wonderful for our skin and hair. Adding them to our diet provides a lot of benefits to our health. This video shows a simple yet very tasty roti pachadi with fresh mint leaves. This pudina pachadi can be enjoyed with hot rice/idlies/dosa. This can be instantly made and you can store this in the refrigerator for 2-3 days. We have shown a gatti pachadi consistency i.e., thick in nature, but you can also add a little water to get the conistency you like. You can just cook rice and mix the pachadi when you don't have enough time to cook. So do try this recipe and let me know how it turned out for you guys in the comments section below.



You can buy our book and classes on [ Ссылка ]

HAPPY COOKING WITH HOMECOOKING
ENJOY OUR RECIPES

WEBSITE: [ Ссылка ]
FACEBOOK -[ Ссылка ]
YOUTUBE: [ Ссылка ]
INSTAGRAM - [ Ссылка ]

A Ventuno Production : [ Ссылка ]

свернуть