pudina pacchadi /mint Chutney

Fresh smell of mint leaves...

Mint is one of the oldest and most popular herbs that is grown around the world. There are many different varieties of mint, each having its own subtle flavour and aroma. This herb is used in a range of dishes from stuffing to fruit salads.

It helps in  helps in colds, flu, fever, poor digestion, motion sickness,rheumatism, hiccups, stings, ear aches, flatulence and for throat and sinus ailments.  have you ever tasted famous pudhina pani / Mint juice

Its health benefits include:
- Soothing the digestive tract and if you are having stomach ache then it can be of great help
- Drinking herbal mint tea reduces irritated bowel syndromes, cleanses the stomach and also clear up skin disorders such as acne.
- Mint acts as a cooling sensation to the skin and helps in dealing with skin irritations.
- Mint helps in eliminating toxins from the body.
- Crushed mint leaves helps in whitening teeth and combat bad breath.
- Mint is a very good cleanser for the blood.

pudina pachhadi.aka Mint chutney Goes great with rice.


2 cups - Mint,Pudina (2 cups of  leaves )
1 and half  tbsp - Musterd seeds(avalu)
1 tbsp - Fenugreek seeds(menthulu)
1 tbsp - Urad dal ( mina pappu)
6-8 - Red chillies
1/2 tbsp - Tamarind
1 tsp - Salt or to taste
pinch of Asafoetida
2 tsp - Oil


Wash pudina is water and drain them on a paper till they are not moist.

  Soak tamarind in about small cup of water.

In a saute-pan, add 1 tsp oil and add
1 tbsp - Urad dal ( mina pappu)
1 6-8 - Red chillies
1 tbsp - Fenugreek seeds(menthulu)
1 and half  tbsp - Musterd seeds(avalu)

 Add asafoetida and saute till the you get aroma  Take them out from the pan and keep aside.

In the same saute-pan, add 1 tsp oil and add mint leaves. Fry them for about 2-3 mins till leaves turn dark green.

Now, add the fried tadka. grind it well. than add the fried mint leaves and tamarind, without the water and add salt. Grind them into coarse paste make sure you don't grind them too smooth.

enjoy it with rice and ghee.