Pudina thogayal/mint thogayal is a tangy and spicy dish that is prepared with fresh mint leaves, lentils, tamarind, ginger, garlic as the base ingredients. Some may add grated coconut along with this. Thogayal made with coconut can be used for a day or two only.
Thogayal which is made without coconut can be stored in a refrigerator for a week. This goes well with rice. Mix with sesame oil or ghee while mixing with rice. This can also be had as an accompaniment with sambar, rasam, or curd rice. Chutney is different from thogayal. Chutney can be had with idli, dosa, or roti only and cannot be mixed with rice. But thogayal can be had with rice and as well can be had with idli and dosa.
Make sure to add a good amount of tamarind, salt, and dry red chili to get the best taste. If you don’t eat garlic, you can skip it. Grind the mixture to a coarse paste. Do not grind it to a smooth paste. Add only a little water while grinding. Thogayal should be of thick consistency. If you want the thogayal to be spicier add more dry red chili. Now let us see how to prepare this recipe.
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- 1 cup Mint Leaves/Pudina tightly packed
- 2 tbsp Urad Dal/Uluttam Paruppu
- 1 tbsp Bengal gram/kadalai paruppu
- 1 Tamarind small gooseberry size
- 4-5 Dry Red Chili
- 1/4 tsp Asafoetida/hing
- 2 Garlic pods
- 1/2 inch Ginger
- 2 tsp Sesame Oil
- salt to taste
- Remove mint leaves from the stalk. Wash it thoroughly and set it aside.
- Heat a pan and add a tsp of oil. Once the oil gets heated, add urad dal, Bengal gram, and saute until it turns light golden brown.
- Now add garlic pods, ginger, dry red chili, tamarind, hing, and saute until the dal turns dark golden brown. Once done, transfer it to a plate and let it cool completely.
- To the same pan, add a tsp of oil. Add mint leaves and saute for a min. Mint leaves shrink once it cooks well. Remove it on a plate and let it cool completely.
- In a mixer jar, add the roasted dal mixture and pulse it coarsely without adding any water. To this, add mint leaves, salt to taste, one or two tbsps of water, and grind it to a coarse paste.
- Mint Thogayal is ready. Relish it with rice, idli, or dosa.
- If you don't eat garlic, you can skip it.
- Grind the mixture to a coarse paste. Do not grind it to a smooth paste.
- Add only a little water while grinding. Thogayal should be of thick consistency.
- If you want the thogayal to be spicier add more dry red chili.
Delicious tangy and spicy mint thogayal is ready to relish.
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