Name: Pudhina Chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: south_indian
Ingredients: 2 cup pudhina leaves (tightly packed, stems removed); 0.75 cup fresh coconut (grated); 3 pcs green chillies (adjust to taste); 0.5 inch ginger (roughly chopped); 1 tbsp tamarind paste; 1.5 tsp urad dal (divided); 1 tsp chana dal; 2 tsp sesame oil (divided); 0.5 tsp mustard seeds; 1 pcs dried red chilli (broken in half); 0.25 tsp hing; 6 pcs curry leaves; 0.75 tsp salt (or to taste); 3 tbsp water (as needed for grinding)

Popularity

1.5

Crispy, aromatic Nadru Ke Kebabs, packed with fiber and served with a zesty pudina chutney. A tasty, healthy snack!

Nutrition per Serving

301

Calories

Protein

42g

Carbs

13g

Fat

high-fiber gut-friendly low-calorie low-phosphorus

Recipes in this Meal

1. Nadru Ke Kebab

Crispy on the outside, soft on the inside, these Kashmiri kebabs are made from tender lotus stem and aromatic spices. A unique and delicious appetizer that brings the flavors of the valley right to your kitchen.

Prep20 min

Cook25 min

Servings4

Serving size: 1 serving

227cal

6gprotein

36gcarbs

Ingredients

250 g nadru
2 pcs potato (medium-sized)
1 pcs onion (small, finely chopped)
2 pcs green chili (finely chopped)
1 tsp ginger paste
1 tsp garlic paste
4 tbsp besan (lightly roasted)
3 tbsp coriander leaves (chopped)
1 tsp cumin powder
1 tsp coriander powder

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2. Pudhina Chutney

A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.

Prep10 min

Cook10 min

Soak10 min

Servings

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About Nadru Ke Kebab with Pudhina Chutney

Crispy, aromatic Nadru Ke Kebabs, packed with fiber and served with a zesty pudina chutney. A tasty, healthy snack!

This mughlai dish is perfect for snack. With 300.95 calories and 7.43g of protein per serving, it's a high-fiber, gut-friendly, low-calorie, low-phosphorus option for your meal plan.

fat

0.5 tsp garam masala

1 tsp chaat masala

0.5 tsp red chili powder

0.25 tsp turmeric powder

0.5 tsp fennel powder

0.25 tsp dry ginger powder

1 tsp salt

0.5 cup oil for shallow frying

Instructions

1
Prepare the vegetables
- Wash, peel, and chop the lotus stems into 1-inch pieces.
- Place the lotus stems and whole potatoes in a pressure cooker with 2 cups of water and a pinch of salt.
- Pressure cook for 3-4 whistles or until the lotus stem is very tender. Alternatively, boil in a pot for 20-25 minutes.
- Drain all the water completely and let the vegetables cool down.
- In a large bowl, mash the boiled lotus stems and potatoes thoroughly. Ensure there are no large lumps.
2
Make the kebab mixture
- To the mashed vegetables, add the finely chopped onion, green chilies, ginger paste, and garlic paste.
- Add all the dry spice powders: cumin, coriander, garam masala, chaat masala, red chili, turmeric, fennel, and dry ginger powder.
- Add salt, roasted chickpea flour (besan), and chopped coriander leaves.
- Mix everything together with your hands until it forms a firm, non-sticky mixture.
3
Shape the kebabs
- Lightly grease your palms with oil.
- Divide the mixture into 12 equal portions.
- Roll each portion into a smooth ball and then flatten it into a round patty, about 2 inches in diameter and 1/2 inch thick.
4
Shallow fry the kebabs
- Heat about 1/2 cup of oil in a wide, non-stick pan over medium heat.
- Once the oil is hot, carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
- Fry for 3-4 minutes on one side until golden brown and crisp.
- Flip gently and fry the other side for another 3-4 minutes until it's also crisp and evenly browned.
- Remove the kebabs from the pan and place them on a plate lined with paper towels to absorb excess oil.
- Repeat the process for the remaining kebabs.
5
Serve the kebabs hot with your favorite chutney or yogurt dip.

Serving size: 1 serving

74cal

1gprotein

7gcarbs

5gfat

Ingredients

2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)

Instructions

1
Sauté Aromatics and Mint
- Heat 1 teaspoon of sesame oil in a small pan over medium heat.
- Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
- Add the green chillies and chopped ginger. Sauté for another 30 seconds.
- Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
- Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
- Transfer the cooled mint mixture to a blender or grinder jar.
- Add the grated coconut, tamarind paste, and salt.
- Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
- Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.

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Carbs

33gFat

2Recipes

Carbs

43gFat

3Recipes

65g

Carbs

62gFat

3Recipes

Carbs

59gFat

2Recipes

104gFat

2Recipes

Add the mustard seeds and let them splutter, which takes about 30 seconds.

Add the remaining 1/2 teaspoon of urad dal, the broken dried red chilli, and curry leaves. Sauté for 30-45 seconds until the dal turns golden.

Add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.

Combine and Serve

Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to combine. Taste and adjust salt if necessary.
Serve fresh with idli, dosa, vada, or uttapam.