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Photo of Mint and Curry Leaves Podi/ Chutney... by Zeenath Fathima at BetterButter
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Mint and Curry Leaves Podi/ Chutney...

Jan-29-2018
Zeenath Fathima
5 minutes
Prep Time
12 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Mint and Curry Leaves Podi/ Chutney... RECIPE

This green podi made with curry leaves and mint is a delectable condiment that can be used with steaming hot plain rice with a dash of ghee. It is a total bliss. You need nothing else with this combo. Happy Blending !!!!!!!!!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Shallow fry
  • Pan fry
  • Blending
  • Sauteeing
  • Condiments
  • Vegan

Ingredients Serving: 10

  1. Mint leaves fresh 1 cup
  2. Curry leaves 2 cups
  3. Salt 1 tsp
  4. Garlic cloves 2
  5. Red chillies 3
  6. Coriander seeds 1 tbsp
  7. Bengal gram or chana dal 1 tbsp
  8. Black gram or Urad dal 1 tbsp
  9. Lemon juice 3-4 tbsp
  10. Oil 3 tbsp

Instructions

  1. Wash the curry leaves and spread on a kitchen towel to dry.
  2. Wash and rinse the mint leaves too.
  3. In a pan, heat oil and add both the lentils.
  4. Now add the garlic cloves and dry red chillies.
  5. Followed by the coriander seeds.
  6. Saute all that for 2 to 3 minutes until they are little bit browned.
  7. Finally add the curry leaves and mint.
  8. Let them cook until crisp and the raw smell disappears too for 8 to 10 more minutes.
  9. Squeeze a small lemon on it.
  10. Let it cool down a bit.
  11. Grind them all in a dry grinder jar attachment.
  12. Keep this in an airtight container and relish upto 20 days.
  13. Do not add water.

Reviews (1)  

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Shelly Sharma
Jan-31-2018
Shelly Sharma   Jan-31-2018

Nice one.

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