Pudina Podi Recipe:
Hello Folks! How are you doing? I am not sure if I had communicated already about our transfer. We are moving out of Delhi finally. My days were too jam packed with those and couldn’t post recipes regularly. Today’s recipe is mint podi or pudina podi which was tried by my beloved better half one fine day. He made an attempt all of a sudden and it turned out well. The pudina podi can be used for babies above six months as an accompaniment to idly/dosa/steaming hot rice with ghee. It is very mildly spiced. It is too simple to make and stays good for 3 months. You can use this just as thengai podi
Pudina Podi Recipe:
Ingredients:
- Mint Leaves-A bunch
- Urad Dhal-1.5 tbsp
- Tamarind-A small ball
- Salt-To taste
- Oil-To cook
- Red Chilly-1
Pudina Podi Recipe:
Procedure:
1. Measure and keep all the ingredients ready.
2. Wash and separate mint leaves.
3. Dry them well on a cloth.
4. In a pan add a tsp of oil and saute mint leaves.
5. When they soft remove them and fry the remaining items.
6. Cool them and grind in a mixer without adding water.
7. You will end up in some small lumps like below.
8. Sundry it or dry it overnight.
9. Now again give a pulse in a mixer. (When there is no moisture or stickiness left)
10. Mint podi/pudina podi is ready.
P.S:
Usually, such podi will be made by dry roasting the ingredients. This is a different method.
Adjust chilly as per your taste.
Before giving the last pulse(to make a fine powder) ensure that the lumps have become completely dry.
Skip salt for babies less than one year of age.
This can be given to babies above six months
Ensure to have introduced all items before and eliminate allergies.
Always have a word with your doctor before introducing any new food to babies
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