Pudina is the most traditionally used herb in Ayurveda. It has various health benefits. Ayurvedic physicians recommend pudina leaves and its preparations for indigestion. It has antibacterial and antifebrile properties. Essential oils and menthol are extracted from pudina plant. The oil is an effective treatment for headache, cough and vomiting.
Mint leaves have a pleasant warm, fresh, aromatic, sweet flavor with a pungent aftertaste. In Indian cuisine, mint is used in chutneys, tea and Biryani.
Mint leaves - 2 cups
Urad dal - 2 tbsp.
Grated coconut – 2 tbsp
Red Chili - 2 or 3
Asafetida - 1 pinch
Tamarind - a marble sized ball
Salt - as needed
Oil - 1 tsp.
Water - a little to grind
- Wash and clean the mint leaves.
- Heat oil and add the Ural dal, red chili, tamarind. Fry till the Urad dal starts to turn light red. Set aside.
- In the same pan, add the cleaned mint leaves and sauté for a minute.
- Transfer all the roasted ingredients to the mixer and grind along with coconut, Asafetida, salt and little water.
- Serve hot with steamed rice with a teaspoon of sesame oil and roasted pappad.