I often make kothamalli thuvayal, we both are great fan of that and also easy to make. But I rarely buy pudina as I don’t get ‘that’ fresh leaves. If I am lucky I use it for making biryani and chutneys mostly. But for past two visits to little India, I am buying a big fresh lovely bunch of pudina and making all possible recipes using it. Chutney, thuvayal, rice, biryani… I will soon post the pudina rice recipe. Thuvayal means my mom to me. She makes it very tasty. I can live simply with different thuvayals. Vj too loves thuvayal varieties. I have made it with little of coconut. You can omit that. What I love in thogayals is there is no need to season/ temper!
.Pudina thogayal recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time:15 mins | Cook time: 10 mins | serves: 4
Prep Time:15 mins | Cook time: 10 mins | serves: 4
Ingredients
Fresh mint leaves - 1 cup, tightly packed
Red chilli - 10 - 12
Urad dal - 2 - 3 tblsp
Coconut(optional) - 2 tblsp
Tamarind - small gooseberry sized
Jaggery - 1 tsp
Salt - 1 & 1/2 tsp (approx)
Red chilli - 10 - 12
Urad dal - 2 - 3 tblsp
Coconut(optional) - 2 tblsp
Tamarind - small gooseberry sized
Jaggery - 1 tsp
Salt - 1 & 1/2 tsp (approx)
Method
- Roast red chilli, urad dal until golden and add tamarind, washed mint leaves. Just fry for 30 – 40 seconds until the leaves reduce in volume.
- Grind this after cooled down along with coconut, jaggery and salt. Add 2-3 tblsp water while grinding.
Notes
- The main thing in thogayal recipes is to balance the red chilli, tamarind and salt.
- Adding jaggery enhances the taste.
- You can microwave tamarind for 20 seconds to make it soft, after dipping it for a second in water. This makes it blend easily.
Store in a airtight container in fridge and you can use this for 1 week and best for your lunch box when mixed with steamed rice. Use generous sesame oil when you mix with rice. Simple vadams goes well with this.
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