Pudina thogayal recipe with step by step pics. Pudina thogayal is a tangy and thick chutney made with fresh mint leaves or pudina. Thogayal or thuvaiyal is a thick or coarsely ground chutney made in the Tamil Nadu cuisine.
There are a variety of thogayals that are made with various greens, herbs and vegetables. Depending on the type of thogayal, they can be relished with rice or idli-dosa. You can even serve thogayal as a side dish with a South Indian meal. Pudina thogayal is quick to make and gets done within 15 minutes.
Puding thogayal is also very easy to make. I make pudina thogayal to go with rice or as a side dish with a rice variety like lemon rice or peanut rice or curd rice. Sometimes I even make it with a simple comforting dal-rice or sambar-rice.
Since tamarind is added in pudina thogayal, it can be refrigerated for 3 to 4 days also. Due to tamarind, pudina thogayal has a sour taste, so does tastes best with steamed rice. Of course there is the minty aroma and flavor too. I don’t add coconut in pudina thogayal, but you can add if you want.
This pudina thogayal recipe serves about 1 to 2 people if served with just steamed rice and nothing else. You can easily double or triple the recipe.
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Pudina Thogayal
Ingredients
- 2 teaspoons sesame oil (gingelly oil)
- ¼ teaspoon mustard seeds (rai)
- 1 teaspoon urad dal (husked and split black gram)
- 1 teaspoon chana dal (husked and split bengal gram)
- 1 dry red chili (sookhi lal mirch)
- ¼ teaspoon asafoetida powder (hing)
- 1 cup tightly packed pudina (fresh mint leaves)
- ½ tablespoon tamarind (imli)
- ¼ to ⅓ teaspoon salt or add as required (namak swad anusaar)
- 4 teaspoons water or add as required (pani)
Instructions
preparation & frying lentils, spices and pudina
- First remove the leaves from the pudina stems. You will need about 1 cup tightly packed pudina. Rinse the leaves using a strainer or colander a couple of times. Drain all the water and keep aside.
- Heat 2 teaspoons gingelly oil (sesame oil) in a small pan. Keep flame to a low. Add ¼ teaspoon mustard seeds.
- Let the mustard seeds begin to crackle.
- When the mustard seeds start crackling, add 1 teaspoon urad dal and 1 teaspoon chana dal.
- On a low flame stirring often, fry the dals till they turn golden and become aromatic.
- Then add 1 dry red chili (broken and seeds removed) and ¼ teaspoon asafoetida powder (hing).
- Mix and fry for a few seconds till red chilies change color.
- Now add the pudina leaves.
- If the pan has become very hot, then before adding mint leaves, you can even switch off flame and then add the mint leaves. The mint leaves will get cooked from the residue heat of the pan.
- Mix very well. sauté mint leaves for a minute.
- Switch off flame and add ½ tablespoon tamarind. Make sure there are no seeds in the tamarind.
- Mix well. Let this mixture cool at room temperature.
making pudina thogayal
- Then add everything in a chutney grinder or small mixer-grinder jar.
- Add ⅓ teaspoon salt or add as required. Also add 4 teaspoons water or add as required.
- Grind with less water. while grinding scrape the sides and continue to grind.
- First grind to a coarse paste or a semi-fine paste. Do not make the pudina thogayal too coarse.
- Remove in a bowl and serve pudina thogayal as a side dish with steamed rice or with a south indian meal.
Nutrition Info (Approximate values)
How to make pudina thogayal recipe
1. First remove the leaves from the pudina stems. You will need about 1 cup tightly packed pudina or fresh mint leaves. Rinse the leaves using a strainer or colander a couple of times. Drain all the water and keep aside.
2. Heat 2 teaspoons gingelly oil (sesame oil) in a small pan. Keep flame to a low. Add ¼ teaspoon mustard seeds.
3. Let the mustard seeds begin to crackle.
4. When the mustard seeds start crackling, add 1 teaspoon urad dal and 1 teaspoon chana dal.
5. On a low flame fry the dals. Stir often while frying both the dals.
6. Fry till the dals turn golden and become aromatic.
7. Add 1 dry red chili (broken and seeds removed) and ¼ teaspoon asafoetida powder (hing).
8. Mix and fry for a few seconds till red chilies change color.
9. Now add the pudina leaves. If the pan has become very hot, then before adding mint leaves, you can even switch off flame and then add the mint leaves. The mint leaves will get cooked from the residue heat of the pan.
10. Mix very well.
11. Sauté mint leaves for a minute.
12. Switch off the flame and add ½ tablespoon tamarind. Make sure there are no seeds in the tamarind.
13. Mix well. Let this mixture cool at room temperature.
Making pudina thogayal
14. Then add everything in a chutney grinder or small mixer-grinder jar.
15. Add ¼ or ⅓ teaspoon salt or add as required.
16. Add 4 teaspoons water or add as required.
17. Grind with less water. While grinding scrape the sides and continue to grind.
18. First grind to a coarse paste or a semi-fine paste. Do not make the thogayal too coarse. The thickness of the pudina thogayal should be such that you can easily make a ball shape from it.
19. Remove in a bowl and Serve pudina thogayal as a side dish with steamed rice or with a South Indian meal. Do check the taste before serving pudina thogayal and add more salt if required.
