By Shreya Goswami
Summer is the season to indulge in the taste and health benefits offered by mint leaves or pudina. Here are some minty culinary treats from regional Indian cuisines you must try this summer.
This summer staple is made with curd, mint leaves, grated cucumbers and roasted cumin powder, and served chilled.
This stunning green chutney is made with mint leaves, garlic cloves, green chillies, salt and lemon juice.
Mildly spiced vegetarian staple across North India, this one is made with small potatoes and chopped mint leaves.
Originating in Tamil Nadu, this is a coarse type of mint chutney made with coconut and chana dal.
Easy to digest, this North Indian dal is made with moong dal, mint leaves and a tempering of cumin seeds, green chillies and asafoetida.
Popularly prepared in Karnataka, this rice-based dish is made with a mint paste and a spicy tempering.
Made with green chillies, garlic, mint leaves and a tempering, this condiment from Maharashtra is a must have.
Packed with mint leaves or a spicy mint paste, this North Indian summer staple is simply delicious.
This Assamese condiment celebrates both mint leaves and green mangoes, two essential summer staples.
Green and vibrant, this North Indian summery chicken curry is mildly spices and packed with mint leaves.