South Mint Coconut Pudina Pachadi
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Mint and coconut ground with chilli then tempered — South Indian pudina pachadi for idli dosa.
Pudina pachadi is a green chutney with mint and coconut. It is fresher than the coriander version and goes with idli, dosa and rice. A mustard tadka finishes it. It tastes fresher than a plain coconut chutney because of the mint, and it is a good match for hot rice.
Ingredients
How to Make It
Grind mint coconut chilli.
Adjust salt.
Temper; serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Herb coconut chutney with little oil. Distinct coconut-forward South style vs plain mint chutney.
Coconut tones down the sharpness of mint, and chilli and ginger add heat. It is made without cooking.
Pro Tips
- →Fresh mint.
- →Don’t overblend hot.
- →Temper last.
- →Use only the leaves. Stems make it bitter.
- →Grind with cold water to keep the colour green.
- →Pour the tadka on at the last minute.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Fresh coconut: about 354 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Coriander mix.
- 2Roasted chana.
- 3Add a spoon of roasted chana dal for a thicker chutney.
Frequently Asked Questions
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