Description
Mint Leaves Kurma/Pudhina Kurma:Mint leaves/Pudhina are highly fragrant by itself and are also rich in Iron and Fibre.It holds an important place in Indian cuisine. A few dishes prepared with mint leaves are mint-coriander chutney, rasam,pulao, biryanis. Being a carminative,mint is often used in dishes made with peas, dals and other food stuffs . Both fresh and dried leaves of mint are normally used in cooking.I have tried a very different recipe in my own style.Pudhina Kurma (Mint leaves Kurma).This recipe would surely be a great treat to ur taste buds!!!!and a very easy dish to prepare.Goes well with ghee rice,pulav,idiyappam,appam,naan,rotis &phulkas....
| Ingredients-1 | |
|---|---|
| 1 bunch | Pudhina leaves(small bunch) |
| 1 cup | Grated coconut (½ shell) |
| 3 nos | Garlic pods(chopped) |
| 1 inch | Ginger(chopped) |
| 4 nos | Green chillies(chopped finely) |
| 1 tsp | |
| 2 T | Dalia / pottukadalai |
| 1 tsp | Oil |
| Ingredients-2 | |
|---|---|
| ¼ cup | Carrot chopped |
| ¼ cup | Potatoes chopped |
| ¼ cup | Peas |
| 2 nos | Onion(chopped finely) |
| 1 tsp | Salt (as per taste) |
| Ingredients-3 | |
|---|---|
| 1 no | Cinnamon stick |
| 1 no | Bay leaf |
| 2 nos | Cloves |
| 2 T | Ghee or oil |
| 2 T | Lime juice |
Instructions
1.Heat 1tsp of oil,add all the ingredients from table-1(Fennel seeds,pudhina,ginger,garlic,green chillies,dhalia &cashews)except coconut and saute for about 5min,till the pudhina turns tender.Then add the grated coconuts and saute for an other 1-2min and allow the entire mixture to cool and finally grind them to a fine paste by addding little quantity of water to it.
2.Cook all the veggies(Carrot,peas and potato)in cooker for 1 whistle.Care should be taken that they don't get mashed up.It can also be cooked in a sauce pan with the lid closed for 10-15min till they turn to a soft consistency.
3.Heat 2T of ghee or oil and toss the garam masala's(Cinnamon,bay leaf and cloves)for a minute ,till they relase aroma.Then add the chopped onions and saute till they turn to a golden brown color.Add the ground paste and fry them for another 8-10min,till the raw smell dimnishes.
4.Add the cooked veggies to the mixture along with salt and mix well for the masala's to blend evenly with the veggies.Then add about ½ cup of water and cook in a sim flame for about 5minutes,till they turn to a semi gravy state.Finally add a tablespoon of lime juice to the gravy for a tangy flavor.
Serve them along with ghee rice,pulav,idiyappam,appam or chappathi!!!!!!
Notes
1.Fresh peas or frozen peas can be used.Any other veggies like cauliflower etc can aslo be added to it.
2.The quantity of pudhina can be varied as per individual's taste.People who do not prefer much of pudhina can limit the quantity to a hand full instead of one small bunch.In that case ¼ shell of coconut would be sufficient.
Source
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radha tried this, came out
radha tried this, came out well