Mint PickleThis recipe is a regular item in our family. My Dad is a big 'pachadi-pickle' fan. He needs to have pickles or pachadi's almost everyday for his dinner meal. 'Rice-Pickle-Rasam', occasionally papad or vadiyaalu ( Wafers), was the typical dinner meal at my parent's house, and it still continues to be that way. Along with him, we grew up eating the pickles and I remember my Mom making a huge variety of them. I still remain a pickle fan like my Dad, but because of the time-constraints now, I manage to squeeze them in my meal twice or thrice a week.
Mint pachadi or Pudina pachadi gives a fresh taste and it's vibrant green color makes the pachadi truly appetising. Mint is sauteed in oil, as well as the spices and dals, and then is grounded into coarse paste. I've grounded the mixture in my stone-mortar pestle for the crunchy and nutty bite. You can also use your mixer/blender instead.
Ingredients:
2 cups - Mint,Pudina (2 cups packed with leaves removed from the stems)
1 tbsp - Channa dal ( sanaga pappu)
1 tbsp - Urad dal ( mina pappu)
4-5 - Red chillies
1/2 tbsp - Tamarind
1 tsp - Salt or to taste
pinch of Asafoetida
2 tsp - Oil
Method:
Wash pudina is water and drain them and keep aside. Soak tamarind in about 1/5 cup of water.
In a saute-pan, add 1 tsp oil and add the dals and the red chillies. Add asafoetida and saute till the dals turn into nice golden brown color. Take them out from the pan and keep aside.
In the same saute-pan, add 1 tsp oil and add mint leaves. Fry them for about 2-3 mins or till all the water from the mint evaporates and the leaves turn dark green.
Now, add the fried dals and the fried mint into your pestle. Add tamarind, without the water and add salt. Grind them into coarse paste. If you are using mixer or blender add all the ingredients and grind them in pulse to make sure you don't grind them too smooth.
Serve the pachadi with rice or smear the pachadi in between two slices of bread, along with cucumber, lettuce, tomato for a mint-sandwich. A must try for all Mint-Lovers.
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Mint pachadi or Pudina pachadi gives a fresh taste and it's vibrant green color makes the pachadi truly appetising. Mint is sauteed in oil, as well as the spices and dals, and then is grounded into coarse paste. I've grounded the mixture in my stone-mortar pestle for the crunchy and nutty bite. You can also use your mixer/blender instead.
Ingredients:
2 cups - Mint,Pudina (2 cups packed with leaves removed from the stems)
1 tbsp - Channa dal ( sanaga pappu)
1 tbsp - Urad dal ( mina pappu)
4-5 - Red chillies
1/2 tbsp - Tamarind
1 tsp - Salt or to taste
pinch of Asafoetida
2 tsp - Oil
Method:
Wash pudina is water and drain them and keep aside. Soak tamarind in about 1/5 cup of water.
In a saute-pan, add 1 tsp oil and add the dals and the red chillies. Add asafoetida and saute till the dals turn into nice golden brown color. Take them out from the pan and keep aside.
In the same saute-pan, add 1 tsp oil and add mint leaves. Fry them for about 2-3 mins or till all the water from the mint evaporates and the leaves turn dark green.
Now, add the fried dals and the fried mint into your pestle. Add tamarind, without the water and add salt. Grind them into coarse paste. If you are using mixer or blender add all the ingredients and grind them in pulse to make sure you don't grind them too smooth.
Serve the pachadi with rice or smear the pachadi in between two slices of bread, along with cucumber, lettuce, tomato for a mint-sandwich. A must try for all Mint-Lovers.
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6 comments:
refreshing healthy dish..
Nice pachadi and healthy this mint.
wow.. i just love this... idi one of my fav pachadi :)
Nice and new pachadi recipe for me..
ummm..I can almost smell the flavor of pachadi. We are pudina lovers. Will make it next time I buy a big bunch.
Im so glad i found the recipe my mom uses...thanks...was so nice tasting this pachadi after so long...thanku:)
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