Pudhina Gojju

Pudhina Gojju


Pudhina is Mint leaf. High in iron and vitamins is good for digestion. Had lots of pudhina at home. Planned to make this Gojju . The taste was marvellous. The flavours blended very well and needless to say the guests loved it. This Gojju goes well with Adai, Pongal, Dosai, Sevai, Upma and Curd Rice. Good to serve with snacks like Bajji , Bonda and Vadai


Cleaned, washed and roughly chopped pudhina – 1 cup

Thick tamarind extract – 1 cup

Grated jaggery – 1 tablespoon

Salt to taste

Turmeric powder – 2 pinches

Sambhar powder –  1 teaspoon

Rice flour – 1 teaspoon

Water –  1/4  cup

To season

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Jeera –  1/2 teaspoon

Urad dhal –  1 teaspoon

Methi seeds – 6

Asafoetida powder – 1/2 teaspoon

Slit green chilli – 1

Broken red chilli – 1


Heat a pan. Season all the seasoning ingredients. Add the pudhina. Sauté for 1 minute. Add the turmeric powder and  sambhar powder. Sauté for 1 minute. Add the tamarind extract, salt to taste and jaggery. Boil on medium flame for 3 minutes. Mix rice flour with water and add to the pudhina mix. Simmer for 3 minutes. Switch off. Serve with Jeeraga Milagai Killu.

Chef’s Tips

1) Use fresh pudhina leaves. Do not fry pudhina in oil for a longer time.

2) Can store this Gojju in the fridge for 1 week.




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s