Telangana Pudina Pachadi
Spicy mint and lentil chutney roasted on a griddle.
About this dish
Pudina Pachadi is a zingy, pungent condiment central to Telangana cuisine, where 'Pachadi' refers to a griddle-roasted chutney rather than a raw one. Unlike soft mint chutneys, this version uses roasted lentils (urad and chana dal) to provide a coarse, grainy body and a deep roasted aroma. It is a palate cleanser and a digestive aid, often served as the first course of a meal.
Ingredients
The Roast
- 2 cups fresh mint leaves, packed
- 1/2 cup fresh coriander leaves
- 2 tbsp chana dal (bengal gram)
- 1 tbsp urad dal (black gram)
- 8-10 dry red chilies (adjust for heat)
- 1/2 tsp cumin seeds
- 4 cloves garlic, peeled
Tamarind and Tempering
- 1 small marble-sized ball of tamarind, soaked in 2 tbsp water
- 1/2 tsp salt
- 1 tbsp oil for roasting
- 2 tsp oil for tempering
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
Method
- 1
Roasting the lentils
Heat 1 tablespoon of oil in a skillet over medium heat. Add chana dal and urad dal. Fry for 2-3 minutes, stirring constantly, until they turn an even golden brown and emit a nutty fragrance.
- 2
Adding spices and chilies
Add the dry red chilies and cumin seeds to the pan. Sauté for 1 minute until the chilies puff up and darken slightly, taking care not to burn them as burnt chilies will make the chutney bitter.
- 3
Sautéing the greens
Add the garlic cloves and the fresh mint and coriander leaves. Sauté on medium-high heat for 2-3 minutes just until the leaves wilt. Over-cooking the mint will destroy its bright green color and fresh flavor.
- 4
Cooling the mixture
Remove the mixture from the heat and spread it on a plate. It is crucial to let it cool to room temperature before grinding to prevent the steam from turning the chutney into a watery paste.
- 5
Grinding for texture
Place the cooled ingredients in a grinder or mortar and pestle. Add the soaked tamarind (with its water) and salt. Pulse several times—do not blend continuously. The ideal texture is slightly coarse and gritty, not a smooth purée.
- 6
Final Tempering
Heat 2 teaspoons of oil in a small pan. Add mustard seeds and curry leaves. Once they crackle, pour this hot tempering over the ground chutney. This adds a layer of smoky flavor and preserves the chutney.
- 7
Color check
The chutney should be a deep, dark olive green. If it looks too pale, you may have used too many lentils; if too dark, the chilies may have been over-roasted.
- 8
Consistency adjustment
If the chutney is too thick to scoop, add a teaspoon of warm water and stir. It should be thick enough to hold its shape on a spoon.
- 9
Final Tasting
Taste for the balance of salt, heat, and tang. The tamarind should be prominent but not overwhelming, cutting through the heat of the red chilies.
Notes & variations
- Always use fresh mint; wilted leaves can give a muddy, fermented taste.
- For a variations, add 1 tablespoon of roasted peanuts or sesame seeds during grinding for extra richness.
- This chutney stays fresh in the refrigerator for up to 5 days in a glass jar.
- If using a blender, use the pulse function to ensure you don't over-process the lentils.
Serve with
Serve with hot steamed rice and a dollop of ghee, or as a side for Dosa and Idli.
Cook's note
Do not remove the mint stems if they are tender; they carry a lot of flavor, but discard thick, woody stalks.