Mint Podi
Make mint podi in 15 minutes, a dry chutney powder with fresh mint, lentils, and spices. Easy steps, swaps, and storage tips. Great on idli, dosa, rice.
Ingredients
- 4 Cups Mint
- 2 tablespoons Coriander Seeds
- 10-12 Red Chili
- 1 teaspoon Cumin Seeds
- 10-12 Black peppercorns
- ½ teaspoon Asafoetida
- 1 marble-sized tamarind
- 1 tablespoon Oil
- 2 tablespoon Chana Dal (Split Bengal Gram)
- 2 tablespoon Split White Lentils (Urad Dal)
Instructions
Preparing Mint
- Wash and dry the mint leaves well.
- Try to air dry in a cloth. This will take 4-5 days to completely dry it.
- If you are in a hurry, you can pat it dry and roast it on a slow stove or microwave it, but be careful not to burn it.
Roasting of Ingredients
- In a heavy-bottom pot, add oil
- Once ho,t add Chana Dal and slowly roast it on slow until golden brown.
- Now add the urad dal and roast it on slow until golden brown.
- Once roasted, add in the red chili and coriander seeds and roast it slightly.
- Add in the tamarind and roast it again for 2-3 minutes.
- Then add the peppercorns and cumin seeds and roast it for 2-3 minutes.
- Lastly, add in the mint and roast it on the slow until the mint is crisp. Do not over-roast the mint.
- Switch off and remove everything from the bowl.
Making of Podi
- Once it is cooled completely, add in the asafotedia and grind it to a coarse or fine powder as required.
- Store in an air-tight container away from moisture and heat.
Notes
- Standard US Size Measuring cups used. 1 Cup = 235 ml, 1 teaspoon =5ml, 1 tablespoon = 15 ml.
