రుచికరమైన పుదీనా కారంపొడి ఇలా చేసుకోండి😋

Ingredients

• 2 cups Fresh Mint Leaves (washed, dried for 2 days, loosely packed)
• 2 tbsp Chickpeas (dry) (raw, roasted before grinding)
• 2 tbsp Mung Beans (dry) (raw, roasted before grinding)
• 2 tbsp Coriander Seeds (whole seeds)
• 20 pieces Dried Red Chilies (whole, seeds intact for heat)
• 1 tbsp Cumin Seeds (whole seeds)
• 2 tbsp Sesame Seeds (raw, roasted)
• 1 tbsp Turmeric Powder (ground)
• 10 cloves Garlic Cloves (peeled)
• 0.5 tsp Asafoetida (hing) (powdered)
• 10 seeds Fenugreek Seeds (whole)
• 2 tsp Salt (adjust to taste)
• 1 piece Tamarind (size of a small lemon, pulp only)
• 5 g Jaggery (small piece, roughly 5 g)
• 2 tbsp Neutral Oil (vegetable) (for roasting spices)

Instructions

1. Wash the Mint Leaves

   Rinse the fresh mint leaves under running water, removing any dirt or stems. Pat dry with a clean kitchen towel.

   Time: PT5M

2. Dry the Mint Leaves

   Spread the washed mint leaves in a single layer on a drying rack or clean kitchen towel. Let them air‑dry in a shaded, well‑ventilated area for about two days until completely crisp.

   Time: PT0M

3. Roast Whole Spices

   Heat the heavy‑bottomed pan on low heat, add 2 tbsp oil, then add chickpeas, mung beans, coriander seeds, dried red chilies, cumin seeds, sesame seeds, turmeric powder, garlic cloves, asafoetida, and fenugreek seeds. Roast, stirring constantly, until the mixture turns fragrant and the nuts turn golden (about 5 minutes).

   Time: PT5M

   Temperature: Low

4. Add Mint and Seasonings

   Add the completely dried mint leaves, 2 tsp salt and an additional ½ tsp asafoetida to the pan. Stir‑fry for about 1 minute on low heat just to release the mint aroma.

   Time: PT1M

   Temperature: Low

5. Blend into Powder

   Transfer the roasted mixture to a clean blender or grinder. Add the tamarind piece and the small jaggery chunk. Pulse and blend until you obtain a fine, uniform powder. Scrape down the sides as needed.

   Time: PT3M

6. Store the Powder

   Spoon the hot mint chili powder into an airtight glass jar. Let it cool completely before sealing. Store in the refrigerator for up to 2 months or freeze for longer shelf life.

   Time: PT0M

Nutrition Facts

Calories

20

Protein

0.5 g

Carbohydrates

4 g

Fat

0.5 g

Fiber

1 g