Pudina thogayal or mint thogayal is an appetizing condiment for rice as a part of south Indian lunch menu. Thogayals are best way to include such herbs in lunch.
Also it is best way to use up mint leaves when you are confused what to make with a big bunch of the herb without wasting.
I often make kothamalli thuvayal, we both are great fan of that and also easy to make.
Rarely buy pudina as I don’t get ‘that’ fresh leaves. If I am lucky I use it for making biryani and chutneys mostly.
But for past two visits to little India, I am buying a big fresh lovely bunch of pudina and making all possible recipes using it.Chutney, thuvayal, rice, biryani…
I will soon post the pudina rice recipe. Thuvayal means my mom to me. She makes it very tasty in ammi (South Indian Mortar pestle). I can live simply with different thuvayals.
Vj too loves thuvayal varieties. I have made it with little of coconut. You can omit that. What I love in thogayals is there is no need to season/ temper! 😁
1. Roast red chilli, urad dal until golden and add tamarind, washed mint leaves. Just fry for 30 – 40 seconds until the leaves reduce in volume.
2. Grind this after cooled down along with coconut, jaggery and salt. Add 2-3 tblsp water while grinding.
Store in a airtight container in fridge and you can use this for 1 week and best for your lunch box when mixed with steamed rice. Use generous sesame oil when you mix with rice. Simple vadams goes well with this.
Pudina thogayal recipe
- 1 cup Fresh mint leaves tightly packed
- 10 Dry red chillies Medium spice
- 2 teaspoon Urad dal
- 2 tablespoon Coconut optional
- 1 teaspoon Tamarind - small gooseberry sized
- 1 teaspoon Jaggery
- Salt as needed
- Roast red chilli, urad dal until golden firstly.
- After that, add tamarind, washed mint leaves. Just fry for 30 – 40 seconds until the leaves reduce in volume.
- Grind this after cooled down along with coconut, jaggery and salt. Add 2-3 tablespoon water while grinding.
- Transfer to air tight container.
- The main thing in thogayal recipes is to balance the red chilli, tamarind and salt.
- Adding jaggery enhances the taste.
- You can microwave tamarind for 20 seconds to make it soft, after dipping it for a second in water. This makes it blend easily. Or saute as mentioned in step.