Pudina Pachadi or Mint Chutney for Rice – Andhra Style

I was browsing through the recipes on my blog the other day when I realised that I have not published a pachadi recipe in a long time. As a family with roots in Andhra Pradesh, pachadis (chutneys) and uragais (pickles) are an integral part of our food at home.

In Andhra, we eat a lot many chutneys by simply mixing them in rice along with some sesame oil or ghee. I have written about quite a few of such pachadis including Kobbari Pachadi or Coconut Chutney, Kobbari-Mammidikaya Pachadi (Coconut and Raw Mango Chutney), Mammidikaya Nuvvula Pachadi, Kandi Pappu Pachadi, and Gongura Pachadi.

Here is one more to this collection; Pudina Pachadi or Mint Chutney. Known as Pudina Thogayal in Tamil Nadu, this pachadi is quite different from the Dahiwali Pudina Chutney served in Mumbai restaurants as a dip for assorted Indian starters.

This Pudina Pachadi is mixed with hot rice and sesame oil and savoured as is. 🙂

Ingredients

1. Fresh Pudina or Mint Leaves – 2/3 Packed Cup
2. Minapappu, Udad Dal, or Husked Black Gram – 3 tbsp
3. Endu Mirapakaya, Lal Mirchi or Red Chillies – 3
4. Chintapandu, Imli or Raw Tamarind – 1″ piece
   Or
   Tamarind Pulp – 1/2 tsp
5. Mustard Seeds – 1 tsp
6. Turmeric – A Pinch
7. Oil – 2 tsp + 1 tsp
8. Salt to Taste

Method

1. Over medium flame, heat 2 tsp oil.
2. Add the udad dal and stir-fry till it is golden.
3. Turn off the heat.
4. Add the split red chillies and stir-fry for a few seconds.
5. When the dal cools a bit (but is still warm), add the pudina leaves and mix well.
6. With a little water, grind together the fried udad dal, mint leaves, chillies, tamarind, turmeric and salt to a coarse paste.
7. Take out the Pudina Pachadi into a serving bowl.
8. Heat 1 tsp oil.
9. Add the mustard seeds and wait till they splutter.
10. Add the mustard seeds to the Pudina Chutney.
11. Serve with Warm Rice and Sesame Oil.

Tips

•  You can reduce the amount of oil by dry-roasting the udad dal. I do this and find that it does not change the taste in anyway.