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.
Indian, South Indian
Spice blender / Mixie
Fresh Mint leaves / Pudina
Fresh Curry Leaves / Karivepaku
Whole Coriander Seeds / Dhaniyalu
Whole Cumin Seeds / Jeera
Yellow Split Lentils / Chana Dal / Senagapappu
Urad Dal / Skinless Black Lentils / Minapa Gundlu
Dry Red Chillies / Yendu Mirapakayalu
Dry Tamarind / Chinthapandu
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.
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