Mint Leaves Spice Powder / Pudina Karam Podi Recipe
South Indian style Andhra Spice Powder / Podi with fresh mint leaves. Rich in iron, fiber and protein. Storage friendly, healthy, aids digestion.
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
Please the MAIN POST for step wise pics recipe & TIPS.