• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tickling Palates

  • Home
  • Recipes
  • About
  • Contact
  • Shop
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Videos
  • About
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Videos
    • About
    • Contact
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » 15 Mins Recipes

    Pudina Thogayal Recipe | Mint Thogayal

    Published: Jul 15, 2013 by Radhika . 3 Comments

    470 shares
    Jump to Recipe

    Pudina thogayal

    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.

    pudina thogayal recipe

    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:

    Pudina thogayal recipe01

    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.

    Pudina thogayal recipe02

    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.

    Pudina thogayal recipe03

    5. Grind to a smooth paste using 2 to 3 teaspoon 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

    Pudina thogayal is ready. Serve as a side dish with sambar or rasam rice. You can also mix it with rice, drizzle a teaspoon of ghee or gingelly oil and have it as such with a pappad.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Pudina Thogayal recipe details as follows:

    Pudina Thogayal Recipe | Mint Thogayal

    Pudina thogayal made using mint leaves served with lunch.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time : 10 mins
    Cook Time : 5 mins
    Total Time : 15 mins
    Servings : 1 cup
    Course : Side Dish
    Cuisine : Indian
    Author : Radhika

    Ingredients
      

    • Pudina or mint leaves - 1 big bunch
    • Whole dry red chilies – 8-10
    • Tamarind – 1 small piece
    • Ginger – 1 inch piece
    • Urad dal – 1 tbsp
    • Fresh grated coconut – 3 tbsp
    • Salt – to taste
    • Oil – 1 tsp

    To temper:

    • Mustard seeds – ½ tsp
    • Asafetida – 1 pinch
    • Oil – ¼ tsp
    Prevent your screen from going dark

    Instructions
     

    • 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 teaspoon 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.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

    WANT MORE RECIPES?

    Browse plenty more quick & flavorful recipes easily by course, method, occasion & diet.

    GO TO RECIPE INDEX
    « Peerkangai Oorpu Recipe | Ridge Gourd Dal + Video
    Garlic Fried Rice Recipe | Sinangag Recipe »

    Sign Up! to Newsletter

    Reader Interactions

    Comments

    1. Dharmalingam Vinasithamby

      March 01, 2015 at 10:49 am

      Thank you for this recipe - I just made it and tried it - very good. One question I have - could the taste be improved by adding some gingelly oil?

      Thanks anyway for sharing'

      Dharma

      Reply
      • Radhika

        March 02, 2015 at 2:47 pm

        Thank you for the feedback. you can drizzle gingelly oil to the rice and mix this thogayal and eat.

        Reply
    2. Ekam-trial

      February 03, 2014 at 11:19 am

      nice recipe there! thanks for sharing...

      Reply

    Leave a Reply. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello there!

    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

    Read more about me

    Trending Recipes

    • Phool Makhana Curry Recipe - Lotus Seeds Gravy
    • How to Cook Millets perfectly in Pressure Cooker (Stovetop & Instant Pot)
    • 15 Mins Paneer Butter Masala (Stovetop + Instant Pot)
    • Nadan Mutta Roast - Kerala Egg Curry
    • Matki Usal Recipe - Matki Chi Usal + Video
    • Flax Seed Butter Recipe - Flax Seeds Spread

    Recent Recipes

    • Makhani Gravy Recipe - Restaurant Style Makhni Sauce
    • Tomato Rice Recipe - Thakkali Sadam
    • Cantaloupe Salsa Recipe - Melon Salsa
    • Murungakkai Sambar Recipe - Drumstick Sambar
    • How to Cook Kullakar Rice in Pressure Cooker (Stovetop & Instant Pot)
    • Mango Pickle Recipe - Mango Oorugai

    Want more Recipes?

    GO TO RECIPE INDEX

    Footer

    ^ Back to Top

    Links

    About Radhika

    Recipes

    Shop

    Newsletter

    Sign Up for Email Updates

    Contact

    ticklingpalates@gmail.com

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 · Tickling Palates · Privacy Policy
    Hosted & Managed by Host My Blog

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy