Jul 26, 2013

Pudina Kaaram ~ Mint Spicy Powder ( from My Garden)

Pudina Kaaram

Pudina Kaaram is another classic Andhra Style Recipe with Mint Leaves besides Pudina Chutney.  This recipe comes straight from  my Mom's Kitchen. I adore several of Kaaram (Spice Powder) recipes from my Mom's Kitchen. In this recipe, the mint leaves are slightly sauted with lentils and red chilies mixed with tamarind to balance the spices and grind in to coarse powder. You have to eat this Pudina Kaaram with Hot White Rice and Ghee to get the best taste out of it. As we got overwhelming mint produce this season, I have used the Mint from my garden in this recipe. Here is the recipe, Njoy!

Mint Leaves -1  bunch or 2 cups
Oil - 1 Tbsp
Red Chilies - 10
Chana Dal - 2 Tbsp
Urad Dal - 1 Tbsp
Coriander Seeds - 1 tsp
Cumin Seeds - 1 tsp
Garlic - 4 cloves
Tamarind - 1 Tbsp
salt - 1 tsp ( according to your taste)


  1. Pluck the mint leaves from stems and clean it under warm water. Spread this on the paper let it dry over night ( or a full day). the leaves should wilted and dry.
  2. Heat the Oil in the non-stick pan. Add Red Chilies, Chana Dal, Urad Dal and cumin seeds. Once they turn to golden color, add the coriander seeds and garlic cloves. Saute them with lentils for 2 min. Now Add the Dry Mint leaves and mix it with lentils and spices. At the end add Tamarind and saute for 2 min. Switch off the stove and let it cool for 30 minutes.
  3. Once it's cooled off, then grind everything in the small mixie jar along with salt. Add salt in small quantities and according to your taste adjust the salt.  Grind coarsely and adjust the salt seasonings. 
  4. Transfer this to air tight container and server with Hot White Rice and Ghee. 
Take a Close Peek....Hmmm, smells so good!

  • This  mint spice powder is very good for your digestion. Every day for Dinner you can have this in the beginning.
  • Spiciness depends on your red chilies, adjust them accordingly in the measurements.
  • You need little old or aged mint leaves (not the tender or baby leaves) for this recipe, as the mint leaves needs to be dried up. Mint in the summer season would be perfect for this recipe.

Hope you have enjoyed the recipe from my Mom's Kitchen.
will be back with another great recipe, until then take care


  1. Simply superb Mythreyi, I have bookmarked this, looks really very good...

  2. Wow, this looks so tasty. Would be so good on some rice and ghee.

  3. wow very interesting.. thanks for sharing..

  4. Love your recipes. I blog at ameriaus.blogspot.com and I'm starting up Guest posts on my blog and I was wondering if you would be interesting in contributing one of your recipes? You can contact me at ameriausblog@gmail.com if you are interested

    Thanks !

    1. Thank you! I would love to do that, I will follow-up with you C Hawkins!

  5. How wonderful to be able to use your own mint produce to make this masala :-)

  6. Mythreyi I have grown mint in three containers,was planning to make chutney but now I plan to make this pudi.

    1. :-) That happens for me too sometimes. Let me know how that turns out!

  7. Hi, how many days v can keep this powder ?!

    1. This stays fresh outside at room temperature for upto a month, in the refrigerator upto 6 months. But it is always to better to make in small quantities to get the fresh taste of mint.



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