Pudina/ Mint leaves if refrigerated will turn dark and cannot be kept fresh. So it is better to store it in dried form so that it retains its colour and flavour. We get a lot of dried herbs in the market. You can dry any herb you want and store it for future use. When stored in an air tight jar, you can retain the flavour for a long time.
I bought 250 grams of fresh pudina leaves. And when I made the dried mint I got 35 grams which filled the spice bottle I had. A teaspoon of this powder will be sufficient for a strong flavour of pudina.
Buy fresh mint leaves.
Remove the individual leaves and discard stalk.
Wash it at least thrice to get rid of mud. During a wash, remove the leaves from the water and transfer them to another bowl. Now you will be left with the mud which is settled at the bottom.
After washing it three times, transfer the leaves to a strainer and let it be for 1 hour.
Spread the leaves on a tray or a large plate. You can either dry it in sun or in shade.
If drying in shade it will take 3-4 days. If drying in sun, then you will be finished within 2 days. The leaves must be completely dry and when crushed you need to hear the crackle.
Now grind it in a mixer or food processor.
Fill it in a spice bottle or air tight jar. I have also labelled the bottle. You can sprinkle this on rotis, naan or breads. You can also use it in soups for a nice flavour.
