Subbus Kitchen

Mint leaves (Pudhina) are very good for stomach ache and it cure the chest pains. It cures all stomach ailments including indigestion. It has many medical properties.Taking mint juice at night before going to bed induces restful sleep. Taking mint tea half an hour before meals stimulates appetite. Infusion made with mint leaves is useful for cold, flu, hiccups and flatulence. Keep your breath fresh by chewing some mint leaves .Here is the recipe made of Mint leaves - Mint leaves kuzhambu (Pudhina Kuzhambu).



Ingredients

Pudhina leaves (Pudhina leaves) - 1 bunch
Red chilli - 3 or 4
Coriander seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Asafotodia - 1/2 teaspoon
Tamarind - 1 small lemon size
Onion - 1 medium size (Preferably sambar onion - 9-10 pieces)
Tomota - 1 medium size
Curry leaves - few
Mustered seeds - 1/2 teaspoon
Oil - 3 teaspoon
Salt - 1 1/2 teaspoon


Method

• Chop the Mint(Pudhina) leaves
• Soak the tamarind and extract the juce
• Chop the onion and tomota.
• Heat the pan and pour two teaspoon of oil. Once the oil gets heated then add the cumin seeds, fenugreek seeds,black pepper, coorinder seeds, red chilli and fry them in the oil till its color changes to light brown.
• Add the onion and fry them till its color changes to light brown. Add the tomota now and keep on frying them.
• Add the mint leaves to the mixture now and continue frying for 2 minutes in the medium flame.Switch off the flame and allow the mixture to cool.
• Grind the mixture in the mixer. Add water if required while grinding.
• Add the grinded mixture in the tamarind water.
• Add the one teaspoon oil in the pan and once the oil gets heat then add the mustered seed. Once the mustered seeds starts pops up add the asafotodia and the curry leaves. Then add the grinded mixture + tamarind water. Mix them well. Add water if the mixture is very thik.
• Add the salt and heat the mixture in the medium heat for 5-10 mins

The healthy Pudhina Kuzhambu (Mint leaves Kuzhambu) is ready to searve.