Chutney : Pudina Pachadi
|
If mixed with plain rice and a little ghee,
it tastes great. Goes well with roti. |
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 2 cups | pudina | |
| 2 spoons | jaggery | |
| ½ a lemon size | tamarind | |
| | salt to taste | |
| Popu (seasoning) |
| ½ spoon | mustard seeds | |
| ½ spoon | jeera | |
| ½ spoon | chana dal | |
| ½ spoon | urad dal | |
| 2 spoons | oil | |
| 4 | green chillies | |
| Cooking procedure |
|---|
| Heat oil in a pan. Add the mustard seeds, jeera, urad dal and chana dal. When the mustard
seeds start to splitter add the green chillies. Then add the pudina leaves and the
jaggery-tamarind paste. Let is stay till the pudina leaves are well cooked and the paste
gets incorporated well. Serve with plain rice, or pappu annam. Add pappads to add a
little crunch. |
| Storage tips: |
| Can be refrigerated in an airtight container for upto 1 week. |
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