Pudina Coconut Pachadi Recipe -- How to make Pudina Coconut Pachadi Recipe - E.A.T. easyvegrecipes

Pudina Coconut Pachadi Recipe -- How to make Pudina Coconut Pachadi Recipe

Hi friends, Today’s recipe is Pudina pachadi recipe. This is the mint chutney best recipe I ever come across. I normally don’t like pudina/mint taste. But when I first tasted this coconut pudina pachadi at my cousin’s house liked the pachadi vey much. This is a very easy pudina chutney recipe. Pudina is good for health also, it helps in digesting the food easily. Pudina combined with coconut gives a different taste. Here I am explaining one way of making pudina pachadi with coconut and tomato, if you want you can avoid them make plain easy pudina pachadi andhra sytle.
Pudina Coconut Pachadi Recipe
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Pudina Coconut Pachadi Recipe

Pudina Pachadi Recipe -- easy pudina coconut pachadi recipe andhra style

  • 3 Cups Pudina/ Mint leaves
  • 1 Tomato
  • 2 Tbsp Coconut (Grated)
  • 1 Tsp Tamarind
  • Salt to Taste
  • 2 Tbsp Oil
  • 1 Tbsp Mustard Seeds
  • 1 Tbsp Black Gram Dal/Urad Dal
  • 1 Tsp Fenugreek Seeds
  • 8 to 10 Dry Red Chillies
  • 1/4 Tsp Asafoetida/Hing
  • 4 to 5 Garlic (optional)

  • Procedure:
    1. Discard pudina/Mint leaves from the stem.
    2. Wash them thoroughly in water.
    3. Dry them over a clean cloth or just leave them in the colander to drain the excess water.
    4. Chop tomato and grate coconut. Keep them aside.
    5. Soak tamarind in little (1 tbsp) water.
    6. Heat oil in a kadai.
    7. Add mustard seeds, black gram dal, fenugreek seeds and red chillies.
    8. Allow them to splutter and add asafoetida.
    9. Keep this tadka aside and allow it to cool.
    10. Add oil again in the same kadai, add chopped tomatoes and fry them till they are soft and mushy.
    11. Again heat the same kadai, add oil and pudina/Mint leaves.
    12. Roast them till the moisture goes off.
    13. The pudina/Mint leaves changes the colour.
    14. Once they change colour take them away from flame and allow it to cool completely.
    15. In a blender jar add the tadka made in step 7, add soaked tamarind and garlic(if adding them).
    16. Add coconut, and tomato, salt to it.
    17. Blend it to make a coarse paste.
    18. Add pudina/mint leaves also to the blender jar and make fine chutney.
    19. Again Heat oil in a kadai, add mustard seeds, black gram dal, fenugreek seeds, and red chillies and curryleaves.
    20. When they start spluttering add asafoetida and add this tadka to the above pachadi.
    21. Serve Pudina pachadi recipe with hot piping rice.

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