Pudina raita (mint thayir pachadi/pachari)

• Servings: 2
• Preparation time: 5 minutes.
• Cooking time: 2 minutes.
• Total time: 7 minutes.

Summer is going on its peaks and so does you your efforts to protect yourself from sun damage? You rely on sun protection methods like sun glasses, hats, but still you are unprotected; so you must add ‘Pudina( Mint) Pachari’ every day and for real protection.

It is south Indian dip/raita traditionally served as a side dish of breakfast as well as in the meal.

Enjoy the real taste of Pudina…

Ingredients:

• Pudina (mint leaves): 100 gm.
• Curd: 1 cup (100-150 gm.)
• Salt: half teaspoon
• Mustard seed: ¼ teaspoon
• Cumin: ½ teaspoon
• Split black gram: ½ teaspoon
• Curry leaves: 8-10 no.
• Asafoetida: 1 pinch
• Oil: 1 teaspoon
• Red chilli: 1-2 no.
• Dried coconut: chop into slice

Preparation:

1. Clean and wash the mint leaf, grind coarsely, keep aside.

Method:

1. Add the curd and salt into grounded paste of mint leaf blend them and transfer into serving bowl and pour the seasoning on it.

Seasoning:

1. Take a small fry pan, put oil and heat on high flame, when smoke begins to come, add mustard seed, whole red chilli, split black gram cumin and sliced coconut. Sputter it for few seconds, Put off the flame. Add asafoetida. Spread this seasoning all over the prepared raita. “Pudina raita (mint thayir pachadi/pachari)” is ready to serve.

Pudina raita (mint thayir pachadi/pachari) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.