Mint Thogayal Recipe / Pudina Thogayal Recipe with step by step pictures and a short YouTube video. Thogayal or Thuvaiyal takes an important place in Tamilnadu Cuisine. If you are pressed out of time or don’t have any veggies to cook, this thogayal is enough, it’s an awesome combo with Tomato Rasam, Dal Rasam, Lemon Rice, Tamarind Rice etc and the list goes on. It can be mixed with hot plain rice, a dollop of ghee and had, but grind it little watery. It is completely different from Mint Chutney and thogayal will be always thicker, little spicy and semi-coarse. It stays good for a week under refrigeration, but skip using coconut. If you like the video, please Like it, Share it and don’t forget to subscribe to my channel. Ok, let’s hop to the recipe.
Check my other Interesting Recipes like
- Paruppu Thogayal Recipe
- Tomato Mint Chutney
- Mint Pulao Recipe
- Tomato Pulao with Mint Leaves
- Masala Chaas / Spiced Buttermilk
Mint Thogayal Recipe
If you are pressed out of time or don't have any veggies to cook, this Mint thogayal recipe / Pudina Thogayal recipe is enough with hot plain rice.
- 1 Cup Mint Leaves / புதினா (tightly packed)
- 2 tbsp Urad Dal / உளுத்தம்பருப்பு
- 6 to 8 Red Chilli / சிவப்பு மிளகாய்
- 1 Small Gooseberry sized Tamarind / புளி
- 2 tbsp Coconut / தேங்காய்
- 1/2 tsp Jaggery / வெல்லம் (Optional)
- Salt / உப்பு As Required
- 1 tbsp Oil / எண்ணெய்
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Remove the mint leaves from the stem, rinse well for 3 to 4 times, till the sand is completely washed out. Drain the water from the mint leaves, then measure and keep all the ingredients ready. To a pan, pour 1 tbsp of oil, then add urad dal and red chilli.
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Roast till golden colour, add tamarind and mint leaves.
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Saute a little without changing the colour of the mint leaves. Switch off the flame, add the grated coconut and give a quick stir. Let it cool down completely.
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Transfer it to a mixer and grind it first without adding water.
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Add required salt and just pour 1 or 2 tbsp of water and grind it to a semi-coarse paste. Thogayal should be always on the thicker side, so never pour water and grind.
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Serve this Pudina Thogayal Recipe with Curd Rice or Temple Style Puliyodharai.
Recipe Video
Tips for Pudina Thogayal Recipe
- Use fresh, tender and bright green mint leaves for a tasty Mint Thogayal Recipe.
- For a variation, an equal quantity of Urad Dal and Bengal Gram / Chana Dal can be used.
- Adjust red chilli as per spiciness required for you.
- Don't burn the ingredients while roasting, else the thogayal tastes bitter.
- Even a small piece of ginger can be added for more flavour and it helps in digestion also.
- It stays good for a week under refrigeration, but skip coconut.
- Always thogayal should be on the thicker side, so add very little water only, for grinding.
- If preferred 1/2 tsp of jaggery can be used, it enhances the taste of the thogayal.
Method for Mint Thogayal Recipe
1. Remove the mint leaves from the stem, rinse well for 3 to 4 times, till the sand is completely washed out. Drain the water from the mint leaves, then measure and keep all the ingredients ready. To a pan, pour 1 tbsp of oil, then add urad dal and red chilli.
2. Roast till golden colour, add tamarind and mint leaves.
3. Saute a little without changing the colour of the mint leaves. Switch off the flame, add the grated coconut and give a quick stir. Let it cool down completely.
4. Transfer it to a mixer and grind it first without adding water.
5. Add required salt and just pour 1 or 2 tbsp of water and grind it to a semi-coarse paste. Thogayal should be always on the thicker side, so never pour water and grind.
Serve this Pudina Thogayal Recipe with Curd Rice or Temple Style Puliyodharai.
Pudina Thogayal Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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