Pudina Podi | Mint Spice powder

Gun powder is quite a common item in most Indian dining table. At least I think so in a typical Andhra home. Having grown up seeing various versions of each dish, one can't start to imagine the variety one can come up with. Amma always makes her famous podi.

Apart from that Athamma is know for her Podis and Chutneys. I always joke with her that, she can end up with a chutney or a podi with anything. This Pudina podi was something similar too. We had excess pudina on hand and not knowing what we can do with it, she ended up making this podi. It tasted great with Rice and of course with Dosa.

For it's nutritious value, one can eat these spice powders everyday if possible.

Today is the beginning of the Group 2 in Blogging Marathon. I have listed end of this post on who is going to do what. I have decided to take up Condiment as it's something I haven't done much.

Pudina Podi | Mint Spice powder

Ingredients Needed

Pudina leaves / Mint Leaves - 1 cup, tightly packed (can be little less too)
Kopra/ Dry coconut, grated - 3 tsp
Salt to taste
Red Chillies - 7- 8 nos

Method to prepare:

Wash and shade dry the mint leaves.

Once dry, fry the leaves in a pan. Keep it aside.

Grate the kopra and fry these next. Followed by the red chilies. Each has to be fried separately. Allow the ingredients to cool

Grind to a fine powder once all of them are cool.

Since the leaves tend to get wet after grinding, heat a pan with 1 tsp of oil and fry this ground powder to get a dry powder.

Store this in an air tight container for nearly 10 days.

Best way to serve this would be with Rice and ghee for taste. But as plain podi with Rice too it tastes great.
Increase your spice level by adding more chillies

Check out my Blogging Marathoners doing Group 2 BM#4 along with me:

Diabetes Diet/Management: PJ  
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup: Ila, Smita P   
Seven Days of Indian Bread: Monika, Padma Rekha 
Seven Days of Cakes:  Bhagyashri  
30 Minutes Meals: Archana    
Seven days of Condiment: Kamalika, Srivalli