Pudina podi



pudina podi

Very often spice powders come handy  for flavoring or for a quick mix and bite when in a hurry. Mint by itself is a herb  with an overpowering flavor that can be felt for miles!

A small addition of this spice powder has a way of enhancing the veggies taste and flavor immensely. It can be divine when mixed with steaming rice along with a dollop of ghee or oil.


Mint leaves   2 cups

Red chillies 10

Tamarind  3 or 4 scales

Chana dal   ½ cup

Urad dal     ½ cup

Salt  1 tsp (heaped )


  1. Wash the mint leaves well,  drain out all water, and spread them on a cloth, paper towel, or newspaper to remove all moisture.  Place the leaves on a plate and leave them in bright sunlight for the leaves to dry. It may take about a few hours or two days depending on the heat intensity.
  2. When the leaves feel dry and crisp powder them finely using a blender.
  3. Roast the chillies (if need be use a few drops of oil) till the color changes and you get an aroma.
  4. Roast the tamarind scales, add salt and roast till dry. Add them to roasted chillies and blend to get coarse powder,
  5. Roast the dals till it turns golden in color. Cool them and transfer to the powder in the blending jar and blend to get a fine powder.
  6. Transfer the powdered ingredients to a dry bowl and add the powdered mint also and mix well.  Store in an airtight container.  If all ingredients are dry and moisture free stays good  even up to a month at room temperature.



Gobhi-aloo sabji

4 servings


Cauliflower  1 (medium-sized)

Potatoes  4 (medium-sized)

Onion  2 (medium-sized)

Shelled green peas ½ cup (optional)

Tomatoes 2 (big)

Cilantro leaves  1 tbsp (finely cut)

Oil  1 tbsp

Cumin seeds 1 tsp

Spice mix

Turmeric powder  ¼ tsp

Red chilli powder  1 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Salt  1 tsp or as per taste

Amchur  ¾  tsp


  1. Cut the cauliflower into small florets and wash and drain them. Peel the potatoes and cut into finger-sized pieces.
  2. Dice finely the onions and tomatoes.
  3. Heat oil in a wok and temper the cumin seeds. As soon as they splutter add the finely diced onions and saute till it changes color and looks translucent.
  4. Add finely cut tomatoes and saute till the tomatoes are half-cooked.  Add the spices and salt and if need be a little amount of water to keep the mix moist. Cover with a lid and cook till the spices start giving aroma (about 3 minutes).
  5. Add the cauliflower florets, peas, and potatoes and cook on slow flame till done.  Add little water if needed to keep the mix moist.
  6. Garnish with cilantro leaves and serve,

Chef’s Note

Peas and onion are optional and the veggie can be made without them too.