Pudina Podi Chutney Sandwich

Pudina Podi Chutney Sandwich is what happens when you skip the blender entirely. A spoonful of Minty Pudina Podi stirred into soft butter or thick curd gives you a mint chutney spread in under two minutes — aromatic, mildly sharp, with that tamarind edge that makes it taste like something you actually worked for. Stack it between two slices of bread with some sliced vegetables and breakfast is done.

Prep: 5 min  |  Cook: 0 min  |  Serves: 2  |  Difficulty: Easy

Ingredients

• 2 tsp  Minty Pudina Podi (MPP)
• 2 tbsp  soft butter or hung curd (perugu)
• 4 slices  bread (white, whole wheat, or multigrain)
• 1 small  tomato, thinly sliced
• 1 small  cucumber, thinly sliced
• a pinch  salt
• 1 tsp (optional)  Kothimeera Tomato Podi — for a tangy layer on the vegetables

Method

1. In a small bowl, combine the soft butter or hung curd with the Minty Pudina Podi and a pinch of salt. Stir well until the podi is fully worked in — the spread should look pale green and smell immediately of mint and warm spices.
2. Taste the spread and adjust — add a little more podi if you want a sharper mint hit. The tamarind in the podi should give it a gentle sourness that lifts the butter or curd.
3. Lay two slices of bread flat. Spread the pudina mixture generously on all four slices, going right to the edges so every bite is flavoured.
4. Layer the tomato and cucumber slices over two of the bread slices. Keep the slices thin so the sandwich holds together when pressed.
5. Press the sandwich closed, cut diagonally, and serve immediately. If packing for a tiffin box, use hung curd as the base rather than butter — it holds better without making the bread soggy.

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✓ High Protein  |  ✓ High Fibre  |  ✓ Rich in Calcium  |  ✓ Source of Potassium