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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, dip
Cuisine Indian, South Indian
Servings 250 gms


  • Frying pan
  • Spice blender / Mixie


  • 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)


  • 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!!


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