Pudina (Mint) Pacchadi

This is a south-Indian style fresh chutney that is best eaten with rice and ghee. It would also serve as a great accompaniment to dosas.

Step: 1

Heat 1 teaspoon oil in a pan over medium heat. Add the mint leaves and fry until slightly wilted, 3 to 5 minutes. Remove from heat and set aside.

Step: 2

Heat 2 teaspoons oil in a skillet (or a kadhai, if you have one). Add the red chile peppers, black lentils, coriander seed, chana dal, and mustard seed; cook in the hot oil until the lentils brown and the seeds start to splatter; remove from heat and allow to cool slightly. Grind the mixture into a coarse powder using a mortar and pestle; add the mint leaves, tamarind paste, and salt; continue crushing until the mint is completely integrated.

Per Serving: 16 calories; protein 0.5g; carbohydrates 1.4g; fat 1g; sodium 0.8mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .