pudina thogayal recipe
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5 from 1 vote

pudina thogayal

pudina thogayal is a tangy and thick chutney made with fresh mint leaves or pudina, tamarind, lentils and a few spices. this pudina thogayal is best served with steamed rice or a side dish with any rice variety. 
Prep Time5 mins
Cook Time5 mins
cooling time5 mins
Total Time10 mins
Course: side dish
Cuisine: south indian, tamil nadu
Servings: 2
Calories: 87kcal
Author: Dassana Amit


  • 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)


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. 


Calories: 87kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Sodium: 398mg | Potassium: 247mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1170IU | Vitamin C: 39.5mg | Calcium: 55mg | Iron: 1.9mg