Pudhina Kuzhambu

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).

Pudhina Kuzhambu | Mint Kuzhambu
Pudhina Kuzhambu

Preparation time10 mins
Cooking Time30 mins

Pudhina Kuzhambu | Mint Kuzhambu
Pudhina Kuzhambu

Mint Leaves1 Bunch
Tamarind1 lemon size
SaltTo Taste

* 1 Cup Capacity = 250ml

For Grinding:
Red Chilli4
Fenugreek Seeds1/4 teaspoon
Coriander Seeds1 teaspoon
Peppercorns1 teaspoon
Cumin Seeds1/2 teaspoon
Oil1 tablespoon
For Seasoning:
Oil1 teaspoon
Mustard Seeds1 teaspoon

Pudhina Kuzhambu | Mint Kuzhambu
Pudhina Kuzhambu

  1. Soak the tamarind and extract the juice

  2. Chop the onion and tomato. 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.

  3. 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.

  4. Grind the mixture in the mixer. Add water if required while grinding and grind it to a nice paste. 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 hing and the curry leaves. Then add the tamarind water. and salt and allow it to boil for 5 minutes. 

  5. When the raw smell of tamarind goes off, add the ground paste and mix them well and allow it to boil. Add water if the mixture is very thick. Keep in the medium heat for 5-10 mins and then remove from flame

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

Post a Comment

All the receipes posted r very good. Hoping to c some traditional tirunelveli receipe from Maami. Hope Maami is doing good.


Superb~ I really find your blog an inspiration. I love south indian flavors and I managed an entire south Indian meal with puliodharai, payasam, and this gravy based uli theeyal, medu vadai, also udid spicy nived.I also used the basic gravies to cook fusion food. Thanks for sharing these recipes.

Pudhina kuzhambu recipe is awesome. Why you have not added hings

generally mint has more dominant flavour that will supress the hing flavor



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