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. 🙂
- Fresh Pudina or Mint Leaves – 2/3 Packed Cup
- Minapappu, Udad Dal, or Husked Black Gram – 3 tbsp
- Endu Mirapakaya, Lal Mirchi or Red Chillies – 3
- Chintapandu, Imli or Raw Tamarind – 1″ piece
Tamarind Pulp – 1/2 tsp
- Mustard Seeds – 1 tsp
- Turmeric – A Pinch
- Oil – 2 tsp + 1 tsp
- Salt to Taste
- Over medium flame, heat 2 tsp oil.
- Add the udad dal and stir-fry till it is golden.
- Turn off the heat.
- Add the split red chillies and stir-fry for a few seconds.
- When the dal cools a bit (but is still warm), add the pudina leaves and mix well.
- With a little water, grind together the fried udad dal, mint leaves, chillies, tamarind, turmeric and salt to a coarse paste.
- Take out the Pudina Pachadi into a serving bowl.
- Heat 1 tsp oil.
- Add the mustard seeds and wait till they splutter.
- Add the mustard seeds to the Pudina Chutney.
- Serve with Warm Rice and Sesame Oil.
- 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.