Mint Thogayal (Pudina Thogayal)

Pudina/Mint thogayal is a variety of chutney to have with steamed rice smeared with sesame oil. The consistency should be thick unlike chutney. Mint is mouth refresher as well as good for digestion. It is said to clear the intestines. So when you see a bunch of fresh mint leaves try this recipe. 

It is easy accompaniment when you do not have time for sambar or kulambu for rice which is served with sesame oil. This also makes good side dish for curd rice. Fragrance of fresh Pudina leaves always tempt us to use them immediately in our cooking.  

One of my favorite combo is the Pudina Thogayal rice with Mor Kulambu. It’s a wise idea to use Pudina leaves in regular cooking as it’s known for its medicinal effects. Though we use Pudina leaves in many of the dishes we make, this Thogayal variety is unique and goes well with white rice.

Health Benefits

Also pudina or mint is well known for its many benefits, good source of important minerals like iron, calcium, magnesium and phosphorous and also the vitamin C.


MORE PACHADI RECIPES ARE LINKED HERE

Carrot Thogayal

Zucchini Thogayal

Tindora (Ivy gourd )Thogayal
 

Prep  time	Cooking time	Serves
5 mins	10 mins	2 persons

Recipe Course: Chutney, Pachadi varieties

Recipe type: South Indian Cuisine

Ingredients Fresh mint leaves -1 bunch Urad dal (ulutham paruppu) -3 tsp Hing – ¼ tsp Dry Red chillies -4 no’s Tamarind - small piece Jaggery -1 tbsp. Water – 2 tbsp Salt –to taste Cumin seeds -1/2 tsp Sesame oil -1 tbsp.

Method

1. Separate the mint leaves from the stem and wash thoroughly. Keep all the ingredients ready in hand and then start cooking.

2. In a sauce pan, add oil and add urad dal, red chillies, hing, tamarind and fry till the lentils turn red.

3. Now add the mint leaves ,sauté till it shrinks and the moisture from the leaves evaporates. 

4. Once done, switch off the flame and transfer to a plate.

5. In the same pan,fry the coconut pieces and keep it aside.

6.Cool it and grind it along with jaggery and  salt.

7.Grind them well with the coarse paste.

8.Add required amount of salt to the thogayal.Transfer the Mint /Pudina thogayal to a small bowl and its ready to eat.

Serving suggestions

Goes well with plain rice and some sesame oil or ghee. Also tastes great with idlis, dosas and even rotis.

Notes

Don't grind it to a smooth paste, it should be slightly coarse. The urad dal that we use in this chutney is without the skin.