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1 cup -
2 tbsp -
1 tbsp - udad dal
1 tbsp -
2 or 3 -
1 tbsp - oil or
How to Make Pudina Powder
Remove the mint leaves from the stalks. Wash and wrap in a newspaper for some time. This will absorb all the moisture of the leaves.
Heat oil in a thick-bottomed kadai.
Add red chillies, channa dal, udad dal and mustard seeds.
Once the chillies darken in colour and mustard starts sputtering, remove from fire and keep aside.
In the same pan, add the cleaned mint leaves and saute on low fire for some 10 mins.
They will slowly start getting dark green or light brown in colour. Remove from fire and let it cool.
Add the mint leaves, the fried seeds and salt and powder coarsely in the blender.
You can add a spoon of dry desiccated coconut if you wish.
This powder can be mixed with sesame oil and eaten with hot idlis or rice.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.