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  • Pudhina Kuzhambu

Pudhina Kuzhambu

Posted on Apr 24th, 2014
by Sowmya Venkatachalam
Categories:
  • Kuzhambu
5 from 1 vote
Pudhina Kuzhambu is made using fresh Pudhina leaves and freshly ground masala. The flavor of Pudhina leaves and ground masala is very unique and it's good for health too. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Jump to Recipe Print Recipe
Reading Time: 4 minutes
Pudhina Kuzhambu is made using fresh bunch of Pudhina Leaves (Mint Leaves) and freshly ground masalas. The flavor of this kuzhambu is very appetizing and it’s very tasty. We love this and i make this very often in our home.
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).

I have made many recipes using Pudhina – Pudhina Rice, Pudhina Pulav, Pudhina Chutney and Pudhina Paratha . Please try these and let me know your feedback

Pudhina Kuzhambu / Mint Kuzhambu
Pin Recipe

Pudhina Kuzhambu

Course: Kuzhambu
Cuisine: Indian, Tamil Nadu
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 24kcal
Author: Sowmya Venkatachalam
Pudhina Kuzhambu is made using fresh Pudhina leaves and freshly ground masala. The flavor of Pudhina leaves and ground masala is very unique and it's good for health too. 
Print Recipe

Ingredients

  • 1 Bunch Mint Leaves
  • 1 Onion finely chopped
  • 1 Tomato chopped
  • 1 lemon size Tamarind
  • 1.5 tsp Salt adjust to your taste

For Grinding

  • 4 Red Chili adjust to our spice level
  • 1/4 tsp Fenugreek Seeds
  • 1 tsp Coriander Seeds
  • 1 tsp Peppercorns
  • 1/2 tsp Cumin Seeds
  • 1 tbsp Cooking Oil

For Seasoning

  • 1 tsp Cooking Oil
  • 1 tsp Mustard Seeds

Instructions 

  • Soak the tamarind and extract the juice
  • 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, coriander seeds, red chili 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 tomato 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 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.
  • 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
  • The healthy Pudhina Kuzhambu (Mint leaves Kuzhambu) is ready to serve.

Nutritional Info

Nutrition Facts
Pudhina Kuzhambu
Amount Per Serving (0.5 cup)
Calories 24 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 1g0%
* Percent Daily Values are based on a 2000 calorie diet.
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Method

  • Soak the tamarind and extract the juice
  • 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.

 

  • 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 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.

 

  • 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

 

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

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

4 Comments Hide Comments

Chitra C says:
May 4, 2014 at 2:42 pm

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

Chitra

Reply
Karuna Sanghvi says:
August 29, 2014 at 8:37 am

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.

Reply
Rama Mohan says:
May 26, 2017 at 2:41 pm

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

Reply
subbuskitchen says:
August 4, 2017 at 3:10 pm

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

Reply

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