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Recipes - The Cooling Mint


Mint and Pudina is used in so many ways - from chutneys to powder to Biryanis and even in juices and ice creams.

Known for its many healing properties, it also is a very hardy plant growing in plenty once it is planted.

Here are a couple of recipes that can be a goo d accompaniment for rice

Pudina Powder

1/2 urad dal 

3 dried red chilies 

1 tsp pepper 

1/4 cup coriander seeds 

2 tsp cumin seeds 

2 cups fresh pudina leaves

salt to taste 

1 tsp turmeric

1/2 tsp sugar

lemon size dry tamarind.

Fry pudina leaves till crisp. Keep aside. Roast all ingredients till brown.  Cool and grind all the powders and leaves along with a little dry tamarind ( small lemon size). Add salt, sugar and turmeric and store in airtight container.

Pudina chutney ( South India)

1 tsp mustard seeds

1 tbsp urad dal

2 dried red chilies

a pinch of hing (asafoetida)

1 cup fresh mint leaves

1 cup fresh coconut, grated

1 tsp of tamarind paste or dry tamarind

2 tsp of oil

½ tsp salt

¼ tsp haldi (turmeric)


In a frying pan heat the oil, add mustard seeds, urad dal, red chilies, hing and mint leaves for a couple minutes. Turn off the stove and transfer these into a small bowl. Remove the red chilies and grind along with the coconut, salt, haldi, mint and tamarind to a coarse paste, adding a little water if necessary. Mix the paste into the seasoning and adjust salt if necessary. 

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