Pudina thogayal recipe with step by step pictures. This Pudina thogayal is easy to make and is flavorful and aromatic that can be eaten both with rice and also as a side dish with idli or dosa.
This thogayal is frequently made at home as all of us at home are big time lovers of pudina (mint leaves). I make this mint thogayal slightly different from the Pudina Chutney that I make for idli usually.
I also pack this for my kid’s lunch box by mixing it with rice and it significantly reduces the morning madness for me. If you wish to use pudina in large quantity that will last for at least 1 week without getting spoiled, you have to check out the Pudina Thokku recipe.
I have added coconut to make this pudina thogayal as it not only adds flavor but also increases in volume.
You can skip adding it while making the thogayal especially during the summer season to prevent it from spoiling quickly if you are going to pack it for office or school.
The same applies to the tempering added to the thogayal. Though it does not alter the thogayal’s taste in anyway if not added, it adds the thalipu smell balancing out the strong pudina smell as sometimes it may be overpowering.
How to make pudina thogayal with step by step photos:
1. Heat a pan with oil. Add urad dal, whole dry red chilies, tamarind and sauté over flame till the dal becomes golden brown in color. Switch off stove.
2. Immediately add pudina leaves, ginger and sauté for 1 to 2 mins in the heat of the pan itself.
3. The leaves will shrink in size. Let it cool. Transfer the contents to a mixie jar.
4. Add grated coconut and salt to the jar.
5. Grind to a smooth paste using 2 to 3 tsp water. Transfer to a serving bowl.
6. Heat a pan with oil. Add mustard seeds, let it splutter, add asafetida and transfer the tempering to the bowl and mix well.
Pudina thogayal is ready. Serve as a side dish with sambar or rasam rice. You can also mix it with rice, drizzle a tsp of ghee or gingelly oil and have it as such with a pappad.
Pudina Thogayal recipe details as follows:
- Pudina (Mint Leaves) – 1 big bunch
- Whole dry red chilies – 8-10
- Tamarind – 1 small piece (Betel nut size)
- Ginger – 1 inch piece
- Urad dal – 1 tbsp
- Fresh grated coconut – 3 tbsp
- Salt – to taste
- Oil – 1 tsp
- Mustard seeds – ½ tsp
- Asafetida – 1 pinch
- Oil – ¼ tsp
- Clean the mint leaves bunch. Place the leaves in a big bowl and fill it with water and leave it for 10 minutes.
- All the impurities and sand will settle at the bottom. Take out the leaves and place them in a colander and leave it for another 5 minutes for the excess water to drip out.
- Heat a pan with oil. Add urad dal, whole dry red chilies, tamarind and sauté over flame till the dal becomes golden brown in color. Switch off flame and take the pan off the stove.
- Immediately add pudina leaves, ginger and keep sautéing in the heat of the pan itself.
- The leaves will shrink in size. Let the mixture cool down.
- Transfer the contents to a mixie jar. Add grated coconut and salt to the jar.
- Grind to a smooth paste using 2 to 3 tsp water. Transfer to a serving bowl.
- Heat a pan with oil. Add mustard seeds, let it splutter, add asafetida and transfer the tempering to the thogayal and mix well.
- Pudina thogayal is ready.
- Serve with hot steaming rice. You can either mix it with rice and eat or serve it as a side dish with any sambar or kulambu rice.
- This pudina thogayal will keep well for 2 to 3 days when kept refrigerated.