Mango Pudhina Thogayal Recipe (Without Coconut) | Raw Mango and Mint Leaves Thuvayal

Updated on March 20, 2019

Mango Pudhina Thogayal makes an excellent side dish for rice and also goes well with breakfasts like idli and dosa. Whenever the raw mango you buy turns out to be way too sour, you can make this thogayal.

Of course you can eat it raw along with some chili powder and salt sprinkled over it but I simply chose to make this thogayal with the mango and it turned out lip smacking good when I had with some hot rice and vathals (fryums).

As this thogayal is made without coconut, the chances of it spoiling quickly in this hot weather is most unlikely to happen.

So you can safely pack it in lunchboxes for schools and offices. Hubby loves pudhina thogayal very much and he loved this one with the tanginess of the mango very much.

Like this thogayal, you can also serve this ridgegourd thogayal and pirandai thogayal either as a side dish with rice and or mix with rice and eat.

Make sure that the raw mango that you are using is sour, else you may add a marble size of tamarind and sauté it along with urad dal. Also do not miss out on ginger, as it takes the thogayal to another level.

Mango Pudhina Thogayal Recipe details as below:

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Mango Pudhina Thogayal Recipe

Mango Pudhina Thogayal without coconut to serve as a side dish.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Side Dish

Cuisine: South Indian

Servings: 4

Author: Radhika

Ingredients:

• Raw mango - 1 small
• Mint leaves or pudhina - 1 cup packed
• Ginger – 1 inch piece
• Urad dal – 3 tsp
• Whole dry red chilies – 5
• Mustard seeds – 1 tsp
• Asafetida – 1 pinch
• Salt – to taste
• Oil – 1 tsp

Instructions:

• Wash and peel the skin of the mango. You can either grate the mango using a grater or slice them into thin slices. I grated the mango and ginger.
• Wash the mint leaves and place them in a colander for the water to drip completely.
• Heat a pan with 1/2 tsp oil. Add urad dal and roast for a few seconds till it changes color slightly. Add the whole dry red chilies and roast for a few more seconds.
• Add the grated mango and ginger and sauté for 1 minute over low flame. Let the mango shrink in size and wilt. Take the pan off fire and place it on the counter.
• Immediately add the mint leaves to the pan and sauté well. The heat of the pan itself is enough for the mint leaves to shrink and mix. Let the mixture cool.
• Transfer the contents to the mixie jar, add salt and using 1 or 2 tsp water, grind to a thick paste. I did not use water at all. The moisture was enough to grind to a paste. Transfer the ground paste to a serving bowl.
• Heat the pan with the remaining 1/2 tsp oil and add mustard seeds and let it pop. Add asafetida, mix and pour this tempering over the thogayal and mix well.
• Mango pudhina thogayal is ready.
• Serve with hot rice. You can mix the thogayal with rice and eat it along with a papad or fryums or serve it as a side dish to sambar rice, rasam rice or even with idlis and dosas.