Pudina podi | Mint podi

Pudina podi | Mint podi | dry chutney powder | mint leaves powder | puthina powder | pudhina karam podi | pudhina masala powder, south Indian podi variety | pudhina rice | south indian pudina rice step by step pictures and video recipe. You can also check out the pudhina Podi video.  If you like this recipe pls SUBSCRIBE to my channelSUBSCRIBE to my channel

Pudina podi

Pudina podi, also known as mint powder, is a versatile and aromatic spice blend that originates from South India. This flavorful blend is made by grinding together a variety of spices, including dried mint leaves, coriander seeds, cumin seeds, and lentils.

mint  leaves podi RICE 

Easy and tasty pudhina  Sadam is a popular varietyrice dish from South Indian cuisine. With cooked rice, flavorful podi sadham can be prepared within 10 minutes.  Authentic South Indian flavors.

SOUTH INDIAN puthina podi sadham RECIPE

If you are looking for a quick beginner-friendly recipe this is perfect. Be it a quick simple weekday meal or travel food or lunch box/tiffin box recipe for kids' school or office this great choice. Tasty offering to good on festival days, navaratri, etc.

How can I serve mint leaves powder?

Puthina podi tastes best when mixed with rice. You can also serve as a side with idli/dosai. You can also sprinkle it on top of salads, yogurt, or soups for added flavor. It can also be used as a seasoning for snacks like popcorn and chips

Mint leaves health benefits

• Aids digestion
• Boosts immunity
• Relieves respiratory problems
• Lowers blood pressure
• Improves oral health
• Reduces stress and anxiety

Always dry the mint leaves

Drying helps in removing any moisture that could cause spoilage. You can dry them in direct sunlight but since I live in Seattle, I have used a microwave oven to dry the leaves. 

Shelf life of pudina podi

store it in an airtight container in a cool, dry place away from direct sunlight. Exposure to air, moisture, and heat can cause the pudina podi to lose its flavor and aroma, and even spoiL

CAN I USE LEFTOVER RICE FOR mint leaves variety rice?

yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it.

Fluffy rice

If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling rice

WHAT KIND OF RICE SHOULD I USE?

I generally use Sona masoori rice/ raw rice. You can also use basmati rice, brown rice or hand point rice, or millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.

Amount of podi?

Adjust the podi according to your taste. Always add podi after the rice is cool.

WHAT TASTES BEST WITH mint podi sadam?

Rice tastes best with varuval variety, curd based kuzhambu, kootu variety curd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda

Roast the dal golden brown

Always roast the dal in low- medium flame and keep mixing for even roasting. Golden brown dal makes the podi flavorful and also helps for a longer shelf life.

Tips to roast red chilli

I would recommend roasting the red chilli along with dal. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding

Coriander leaves without moisture

Wash the coriander leaves well and dry the moisture completely. If you grind coriander without moisture it will affect the podi texture. Follow the tips to store coriander leaves fresh for weeks

Can I skip sun-drying Coriander leaf powder?

If you are planning to consume the podi immediately or within one week you can skip sun-drying but for a longer shelflife, I would recommend sun or fan drying.

variation - you can use

• Pepper and reduce red chilli 
• if coriander leaves have moisture, microwave for 2 mins
• Sesame seeds, cumin seeds, and coriander seeds can be roasted along with dals

For the pudina powder video recipe

 

Podi recipe collection 

VARIETY RICE RECIPES IN TMF

No onion no garlic kalandha sadam

Ingredients

mint leaves podi

25 grams mint leaves

10 grams coriander leaves

1/4 teaspoon sesame oil

1/2 teaspoon black sesame seeds

3 tablespoon chana dal

1/2 teaspoon pepper

2 tablespoon urad dal

1/2 teaspoon cumin seeds

6 Red chilli 

curry leaves few

5 grams tamarind 

1/2  teaspoon Asafoetida

Required salt

Pudina podi sadham

2 tablespoon pudina podi

1 cup + 1/2 cup cooked rice, loosely packed

1/2 tablespoon sesame oil

1/4 teaspoon mustard seeds

1 Red chilli

Curry leaves few

1 tablespoon chana dal

4 cashews

1 + 1/2 tablespoon peanut

Asafoetida generous portion

How to make pudina podi with step-by-step pictures

Coriander podi

• First wash mint and coriander leaves

• Squeeze water and dry them 

• Place parchment paper on microwave safe plate

• Spread coriander leaves and microwave for 2 minutes

• Add oil to a wide heavy bottomed pan and heat a pan on low-medium heat

• When the pan turns hot add coriander seeds, urad dal, pepper, red chilli chana dal; saute for 1 minute

• Furthermore, add curry leaves and cumin seeds; mix well, and roast till the dal turns golden brown

• Add tamarind,  microwaved coriander and mint leaves; mix well for 30 seconds

• Turn off the stove and cool in the same pan

• Finally add required salt and asafoetifa 

• Remove the red chilli cap

• Transfer to the mixie jar and grind

Cook rice and cool

• First cook rice with the required water and a few drops of sesame oil
• Transfer the cooked rice to a wide plate and cool the rice

Mix podi rice

• Measure and take  rice

• Add podi; mix well

Temper and prepare Pudina podi sadham

• Add oil to a wide pan

• When oil is hot add mustard seeds, chana dal, red chilli, curry leaves, cashews and peanut; roast well 

• Furthermore, Add asafoetida and mix well

• add podi rice

• Cook for 30 seconds and turn off the stove