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DiabeticFriendly Few Ingredients FiberFood Glutenfree NoOnion-NoGarlic Oil Free Pooja / Gathering Protein Rich SouthIndian Recipes Travel Food Vegan WeightLoss

Mint Leaves Spice Powder / Pudina Karam Podi

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins  CookTime:20 mins  Cuisine:Indian

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.

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 tiffins, 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!

Mint Leaves Spice Powder / Pudina Karam Podi

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.

Health Benefits of Mint / Pudina

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 (info from internet).

Mint Leaves Spice Powder / Pudina Karam Podi

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

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Mint Leaves Spice Powder / Pudina Karam Podi

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 (optional)
Mint Leaves Spice Powder / Pudina Karam Podi

Step Wise Pics Procedure for Mint Leaves Spice Powder / Pudina Karam Podi:

Pluck the leaves of Mint / Pudina from its stem. We need 2 cups of leaves. Wash and pat dry them using a kitchen towel.
Mint Leaves Spice Powder / Pudina Karam Podi
Measure all the ingredients and take them onto a tray.
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.
Mint Leaves Spice Powder / Pudina Karam Podi
When the pulses are slightly roasted. Half way through, add all the dry red chillies, mint leaves, curry leaves (optional) & garlic pods (optional).
Mint Leaves Spice Powder / Pudina Karam Podi
Dry roast everything, thoroughly until the lentils turn light brown in colour, makes a nice aroma and the leaves wilt. But stir continuously.
Mint Leaves Spice Powder / Pudina Karam Podi
Switch the flame off. Let them cool completely. Take everything into a mixe / spice blender.
Mint Leaves Spice Powder / Pudina Karam Podi
Add salt and grind everything coarsely. Done!!

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 Cillies 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.

Mint Leaves Spice Powder / Pudina Karam Podi Recipe

VegCookBook by Praveena
South Indian style Andhra Spice Powder / Podi with fresh mint leaves. Rich in iron, fiber and protein. Storage friendly, healthy, aids digestion.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Condiment
Cuisine Indian

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
 

  • 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.
  • 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

Please the MAIN POST for step wise pics recipe & TIPS.
Keyword diabetic friendly condiment recipe, Indian spice powder, Mint Leaves Spice Powder recipe, Oil-Free Dip, storage friendly spice powder with few ingredients

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