Pudina Kobbari Pachadi / Mint and Coconut Chutney Recipe / Spicy Coconut Pudina Pachadi

Ingredients

• 1 small bunch Pudina / Mint Leaves
• 1 small cup grated Fresh Coconut
• small lime size Tamarind
• 1 pinch Turmeric Powder
• 2 Green Chillies
• Salt to taste
For Popu :
• 1/2 sp Mustard Seeds
• few Methi Seeds
• 1/2 sp Urad Dal
• 1 sp Chana Dal
• 4 Dry Red Chillies
• 3 sp Oil

Instructions

1. Clean wash and soak tamarind in a little water and keep aside.
2. Remove mint leaves from the stems and wash the leaves under the running water and strain.
3. Then pat dry the mint leaves on a paper towel and keep aside.
4. Heat 2 sp oil in a pan add popu ingredients and fry, once done remove from the pan.
5. Add remaining 1 sp oil to the same pan and stir, fry the mint leaves and green chillies until done.
6. Remove from the pan and allow the mint leaves to cool down for some time.
7. Grind fried popu ingredients, tamarind, turmeric, green chillies and salt.
8. Add grated coconut, mint leaves and grind, add little water if required to grind above mixture.
9. Transfer the ground chutney to a serving bowl, now pudina kobbari pachadi is ready to serve.
10. Serve it with hot steamed rice and a dollop of ghee.