Pudina Kobbari Pachadi/Mint Coconut Chutney (South India Special)

Name: Pudina Kobbari Pachadi/Mint Coconut Chutney (South India Special)
Total time: 1200 s
Yield: 2 to 3 people
Cuisine: Indian
Ingredients: 1 cup Mint Leaves; 1/2 cup Grated Coconut (fresh); 5-6 Curry Leaves; 1 inch Ginger (roughly chopped); 1 green Chilli (roughly chopped); 1 tablespoon roasted Chana Dal; 1/2 teaspoon Salt; 1/4 cup Water or as required; 1/2 teaspoon Mustard seeds; 5-6 Curry Leaves; 1 Dried Red Chilli (Halved with stem seeds removed); 1 sprig Mint Leaves; 1 sprig Curry Leaves

Kalpna @cook_111394930

Hyderabad, Telangana

Coconut and Mint are both versatile ingredients used in variety of dish in curries, chutneys, soups, desserts or even drinks. Coconut is considered as a cooling and soothing agent to balance the heat and inflammation in the body and Mint is also a cooling herb which adds flavour and good for digestion.
So, tried making Pudina Pachadi which is also known as Mint Coconut Chutney with Mint Leaves and freshly grated coconut blended with Roasted Chana dal, green chillies, ginger and finish it off by tempering.
It pairs well with South Indian snacks like Idli, Dosa, pakoda or try it with sandwiches. It's refreshing to have it during summers to feel light and fulfilling at the same time. So, try it and you will surely love it.
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Kalpna @cook_111394930

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Ingredients

20 minutes

2 to 3 people

To make Pudina Pachadi
1 cupMint Leaves
1/2 cupGrated Coconut (fresh)
5-6Curry Leaves
1 inchGinger (roughly chopped)
1green Chilli (roughly chopped)
1 tablespoonroasted Chana Dal
1/2 teaspoonSalt
1/4 cupWater or as required
For Tempering
1/2 teaspoonMustard seeds
5-6Curry Leaves
1Dried Red Chilli (Halved with stem seeds removed)
For Garnishing
1 sprigMint Leaves
1 sprigCurry Leaves

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Steps

20 minutes

1

To begin with, Take 1 coconut to have 1/2 cup of grated coconut out of it. Take out coconut water by puncturing it. Save this coconut water to use in other dishes, soups or shakes.
2

Then, crack or break it in such a way to get the half of it to use in the recipe.
3

Separate coconut peices from it's shell. Grate with the help of fine grater. Keep along with other ingredients.
4

Now, heat 1 tablespoon to 1/2 tablespoons of oil in a pan. Add Mint leaves, Curry leaves and roughly chopped ginger. Note - Wash mint leaves thoroughly with water and separate leaves from it's stem before using.
5

Fry Mint, Curry leaves and ginger for 3 to 4 minutes on low heat until they are slightly cooked or curry leaves turned crisp.
6

Remove from heat and keep this fried leaves in a bowl. Allow to cool down at room temperature. Then, in a blender jar, add 1/2 cup grated coconut, 1 tablespoon roasted Chana dal, 1 chopped green chilli and fried mixture of mint, curry leaves and ginger.
7

Add 1/2 teaspoon of salt or as required. Pour 1/2 to 1/4 cup water or as needed to blend. Blend to smooth paste making sure there are no chunks of ginger or coconut in the paste.
8

Transfer it to a bowl. Now, in a pan, heat 1 teaspoon of oil, add 1/2 teaspoon of Mustard seeds. When they begins to splutter, add 5 to 6 curry leaves, 1 dried red chilli and a pinch of Asafoetida(hing). Fry for few seconds until the curry leaves turned crisp.
9

Pour the tempering into the pudina pachadi in the bowl. Mix well to combine and it is ready! Garnish it with a fresh mint leaves. Serves best with Idli.
10

Enjoy this refreshing Pudina Pachadi with Idlis, Dosa or uttapam. It is best when consumed fresh!

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Kalpna @cook_111394930

on May 03, 2025 05:31

Hyderabad, Telangana

Cooking is a skill. The more you create... the more you unleash your skill. I am here to fulfill my love for cooking..to find something new...something exciting...to learn or gain cooking accolades that I may cherish one day. Cooking is an art and to some extent, am trying to use my creative art skills in cooking. Thanks to Cookpad for giving us this platform where we can share our ideas, stories, the way we like to cook!