Pudina (पुदीना, or mint leaves, is a fragrant herb widely used in Indian kitchens for its refreshing aroma and cooling taste. Known for its vibrant green color and distinct menthol scent, pudina is a key ingredient in chutneys, raitas, and street foods like chaats and pani puri. It is also blended into drinks such as jaljeera and mint lemonade, or added to teas and smoothies for a burst of freshness. Whether used whole, chopped, or pureed, mint enhances both flavor and presentation in a wide variety of dishes. Easy to grow and quick to use, pudina is a popular herb in home cooking and commercial kitchens alike, especially during the warmer months when its cooling effect is most appreciated.
 
Recipe You Should Definitely Try:
 
How to Make Mint Masala Chaas 
 
 Ingredients (serves 2):
 
Thick curd (dahi) – 1 cup
Cold water – 1½ to 2 cups (adjust for consistency)
Fresh mint leaves – ¼ cup
Coriander leaves – 2 tbsp (optional, for balance)
Ginger – ½ inch
Green chili – ½ (optional, for a spicy kick)
Roasted cumin powder – ½ tsp
Black salt – ½ tsp
Salt – to taste
Ice cubes – as needed
Chaat masala – a pinch (optional, for tang)
 
 Method:
 
Blend the base:
In a mixer, blend:
Mint leaves
Coriander (if using)
Ginger
Green chili
A few spoons of curd or water
→ Blend to a smooth green paste.
Make the chaas:
In a large bowl or blender, add curd, water, and the mint paste.
Add roasted cumin powder, black salt, regular salt.
Whisk or blend until frothy.
Chill & serve:
Pour into glasses, add ice cubes.
Garnish with a sprinkle of cumin or mint leaves.
 
Pairs With:
 
Summer lunch thalis
Light pulao or khichdi
Fasting meals or parathas
Or simply sip post-meal for digestion