Steps to Make Pudina Chicken Curry With Coconut

Pudina (Mint) Pacchadi

Place chicken in the pan and season with 1 teaspoon salt.

Recipe Summary Pudina (Mint) Pacchadi

This is a south-Indian style fresh chutney that is best eaten with rice and ghee. It would also serve as a great accompaniment to dosas.

Ingredients | Pudina Chicken Curry With Coconut

1 teaspoon cooking oil

1 ½ cups fresh mint leaves

2 teaspoons cooking oil

6 dried red chile peppers

1 tablespoon skinned split black lentils (urad dal)

1 tablespoon coriander seed

1 teaspoon chana dal beans

1 teaspoon mustard seed

1 teaspoon tamarind paste

salt to taste

Directions

Heat 1 teaspoon oil in a pan over medium heat. Add the mint leaves and fry until slightly wilted, 3 to 5 minutes. Remove from heat and set aside.

Heat 2 teaspoons oil in a skillet (or a kadhai, if you have one). Add the red chile peppers, black lentils, coriander seed, chana dal, and mustard seed; cook in the hot oil until the lentils brown and the seeds start to splatter; remove from heat and allow to cool slightly. Grind the mixture into a coarse powder using a mortar and pestle; add the mint leaves, tamarind paste, and salt; continue crushing until the mint is completely integrated.

Info | Pudina Chicken Curry With Coconut

prep: 10 mins cook: 10 mins total: 20 mins Servings: 16 Yield: 16 servings

TAG : Pudina (Mint) Pacchadi

Side Dish, Sauces and Condiments Recipes, Chutney Recipes,