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.