Pudhina Kuzhambu
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
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
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 24kcal
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 RecipeIngredients
- 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*
Total Fat 8g
12%
Total Carbohydrates 1g
0%
* 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.
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Hi…
All the receipes posted r very good. Hoping to c some traditional tirunelveli receipe from Maami. Hope Maami is doing good.
Chitra
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