Pudina Podi Salad
Pudina Podi Salad is what happens when your favourite cooling mint chutney meets a crisp, no-fuss salad. A teaspoon of Minty Pudina Podi — with its aromatic dried pudina, tamarind tang, and toasted sesame — becomes the dressing itself, no blender needed. Toss it through cucumber, tomato, and sprouts, and you have something refreshing enough for a summer lunch and substantial enough to stand alone.
Prep: 10 min | Cook: 0 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Minty Pudina Podi (MPP)
- 1 cup cucumber, diced small
- 1 cup tomato, deseeded and diced
- ½ cup moong sprouts (or boiled kala chana)
- ¼ cup red onion, finely chopped
- 1 tbsp lemon juice
- 1 tsp cold-pressed groundnut oil or olive oil
- a small handful coriander leaves, roughly torn
- salt to taste
Method
- Spread the diced cucumber, tomato, red onion, and moong sprouts across a wide mixing bowl — the colours should already look lively.
- Drizzle the lemon juice and oil over the vegetables and toss lightly to coat everything evenly.
- Sprinkle the Minty Pudina Podi over the top — you will get an immediate lift of dried mint and tamarind in the air.
- Toss the salad gently from the bottom up so the podi clings to every piece rather than sitting on top.
- Taste for salt and adjust. The podi already has some salt, so add sparingly.
- Scatter the torn coriander leaves over the top and serve immediately while everything is crisp and fresh.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Source of Potassium