Pudina Thogayal - Mint Thogayal

Thogayal is an easy dish which is simple and quick to prepare and is an alternate to the regular sambar, rasam menu. It is different from chutney as it is ground coarsely and will be thicker than chutney. Thogayal can be prepared using dals, mint leaves, curry leaves, coriander leaves etc. This post explains the preparation of mint thogayal, which is a flavourful dish that can be mixed with hot rice or can be had as a side dish for idli, dosa. When mixed with rice, this can be served with any vegetable kootu and pappad or vadams. When handled properly, this can be stored in the refrigerator for minimum 4 to 5 days.

Pudina Thogayal Recipe

Makes  :  1/2 cup

Ingredients

• Mint leaves  -  1 cup
• Red chilly  -  2 to 3 (round variety)
• Urad dal  -  2 tbsp
• Asafoetida -  a generous pinch
• Tamarind  -  a gooseberry size
• Salt  -  as required
• Gingelly oil  -   2 tsp for roasting the ingredients

Method

• Wash and clean the mint leaves.
• Take oil in a pan and once heated, add urad dal, asafoetida and red chillies.
• When urad dal turns golden brown, add the mint leaves.
• Roast in low to medium flame till the leaves shrink and the quantity is reduced.
• Add tamarind and give a quick stir.
• Switch off the stove and allow the ingredients to cool down.
• Grind this to a coarse paste by adding the required salt. Sprinkle little water only if required.
• Mix with hot rice and or serve it as a side dish for idli, dosa and even curd rice.
• This can be stored in refrigerator for up to 4 to 5 days.

Notes

• Coconut can also be added in this recipe. If adding, saute it after adding mint leaves.
• Adjust the chilly quantity according to the spice level required.