Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:20 mins Cuisine: Indian
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Because of the current situation I have begun to stock up on different foods. This is one such recipe, it is not only storage friendly (it lasts up to 1-2 months) but incredibly healthy.
As soon as my kids got home from school yes’day they instantly smelt what I had made! 🙂 With eyes opened wide & a hungry smile, they said, “Amma, something smells delicious with Mint?! Yum!”
Later on, they had this podi/powder as an accompaniment with steamed rice for their lunch even though I had made dal and curry.
Table of Contents:
- How to serve / use, ‘Mint Leaves Spice Powder / Andhra Pudina Karam Podi’:
- Health Benefits of ‘Mint Leaves South Indian Spice Powder’:
- Other recipes from my blog:
- Step Wise Pics Procedure for ‘Mint Leaves Spice Powder / Pudina Karam Podi’:
- Prep Work:
- Cooking:
- Tips:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
How to serve / use, ‘Mint Leaves Spice Powder / Andhra Pudina Karam Podi’:
This, Mint Leaves Spice Powder / Pudina Karam Podi, is great to eat with hot rice, smeared with ghee or oil, as per taste. ©
It is best served as a condiment with any South Indian breakfast, like idli, dosa, uttapam, upma.
My Mother used to say, such healthy spice powders are to be eaten as a starter / appetiser with steamed plain rice smeared with ghee.
As per ayurveda, this aids in digestion of what we eat later in that meal. I follow the same with my kids too!
Health Benefits of ‘Mint Leaves South Indian Spice Powder’:
Mint, has health benefits like: Aids in Digestion, Good for dental refreshment, great appetiser, treats nausea & headache, Reduces Depression & Fatigue, Skin Care, Prevents Memory Loss, Weight Loss.
Dry Red Chillies: Are high in beta carotene, useful to provide immunity boost to the body and helps increase the body to fight any diseases.
Curry Leaves: Are rich in iron and even good to prevent hair fall.
To Conclude, This spicy mint chutney powder recipe is useful for immunity boosting, increasing digestion, is rich in iron content too. It is suitable for all diets like Vegan, Vegetarian, Gluten free, Iron Rich, Protein Rich, Weight Loss diets.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Spice Powder / Podi recipes collection⇒ Powder / Podi
Chutney recipes collection here⇒ Chutney / Pachchadi / Dip
Recipes with Green veggies / leaves⇒ 50+ Recipes with GREENS
Related Posts:
- Pudina Pachadi / Mint Chutney
- Pudina Raita / Mint-Yogurt Dip
- Pudina-Carrot Pulao / Mint-Carrot Rice (Instant Pot, Stove Top)
- Mint-Coconut Chutney / Pudina-Kobbari Pachchadi
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Ingredients:
- Fresh Mint leaves / Pudina – 2 cups (packed)
- Fresh Curry Leaves / Karivepaku- ¼ cup (optional)
- Whole Coriander Seeds / Dhaniyalu – ½ cup
- Whole Cumin Seeds / Jeera – ¼ cup
- Yellow Split Lentils / Chana Dal / Senagapappu – ¼ cup
- Urad Dal / Skinless Black Lentils / Minapa Gundlu – ¼ cup
- Dry Red Chillies / Yendu Mirapakayalu – 25
- Salt – 3 teaspoons
- Dry Tamarind / Chinthapandu – large lemon size
- Garlic pods – 8 (optional)
Special Ingredients:
- Dry Tamarind / Chinthapandi
- Fresh Curry Leaves
Step Wise Pics Procedure for ‘Mint Leaves Spice Powder / Pudina Karam Podi’:
Prep Work:
Cooking:
Tips:
- Alternate Method: You can dry roast the leaves first, take them separately and then roast the rest of all the ingredients together.
- Keep stirring continuously while dry roasting the ingredients. No multi-tasking please!
- Adjust the salt and spice as per your taste.
- Let the roasted ingredients cool completely and only then grind/blend. If not the powder would be wet and would not have long shelf life.
- You can use any dry red chilly variety, either long or round.
- I have tried both with Guntur Red Chillies, Kashmiri Red Chillies and the recipe turned perfect.
- But if you use the short, round size dry red chillies, you will have to double the count.
- Always use a clean & dry spoon for serving.
- Storage: For longer shelf life, store in a clean, dry, air-tight container at a cool dry place.
- It stays fresh up to 1-2 months. After which it tastes good but the spice level might reduce a bit.
Result:
- Mint has naturally high flavour & aroma, which is somewhat submissive here, because of the addition of other spices.
- This spice powder goes very well as a condiment for any Indian breakfast or with plain rice, or as a topping for salads, wraps.
- It pairs up pretty well with any curries, as a curry powder as well.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Mint Leaves Spice Powder / Pudina Karam Podi Recipe
Equipment
- Frying pan
- Spice blender / Mixie
Ingredients
- 2 cups Fresh Mint leaves / Pudina (packed)
- ¼ cup Fresh Curry Leaves / Karivepaku (optional)
- ½ cup Whole Coriander Seeds / Dhaniyalu
- ¼ cup Whole Cumin Seeds / Jeera
- ¼ cup Yellow Split Lentils / Chana Dal / Senagapappu
- ¼ cup Urad Dal / Skinless Black Lentils / Minapa Gundlu
- 25 count Dry Red Chillies / Yendu Mirapakayalu
- 3 teaspoons Salt
- 1 large lemon Dry Tamarind / Chinthapandu (ball size)
- 8 count Garlic Pods (optional)
Instructions
Prep Work:
- Pluck the leaves of Mint / Pudina from its stem. We need 2 cups of leaves. Wash and pat dry them using a kitchen towel.
- Measure all the ingredients and take them onto a tray.
Cooking:
- Put a frying pan on stove top under low flame.Add the Coriander Seeds / Dhaniyalu, Cumin Seeds / Jeera, Yellow Split Lentils / Chana Dal,Urad Dal / Minapa Gundlu, tamarind.
- Dry roast by stirring continuously.When the pulses are slightly roasted. Half way through, add all the dry red chillies, mint leaves, curry leaves (optional) & garlic pods (optional).
- Dry roast everything, thoroughly until the lentils turn light brown in colour, makes a nice aroma and the leaves wilt. But stir continuously.
- Switch the flame off. Let them cool completely. Take everything into a mixe / spice blender.Add salt and grind everything coarsely. Done!!
Notes
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