Pudhina Thogayal is a traditional quick Vegan South Indian rice accompaniment made with mint leaves. Mint thuvaiyal is a tasty no onion / no garlic tamil Brahmin style dish.
Weather is getting better and it is time for fresh homegrown vegetables. With a little one this time I didn’t plant anything.. Last year I kept the mint stem in the vegetable bed along with my other vegetables and it was growing super fast but this time all I did was to add some water in a cup and keep mint stem. Yes got a bunch of fresh mint leaves.
I love mint flavour. Usually for weekday lunch boxes mint rice is one of my quick go to option. Do you have some mint in the fridge? Try adding to it to Vegetable biryani, channa pulav, orange pulav, plain salna Ghee rice
Amma is here and thanks to her now a days my son has become a big fan of thogayal and podi Sadham. At least weekly once she makes some thogayal varieties. Most of the thogayal varieties Amma does in home has two main ingredients – urad dal and coconut but each thogayal tastes so different and delicious based on the main ingredient.
Few thogayal varieties posted in TMF,
- Thengai Thogayal
- Paruppu Thogayal
- kothamalli Vidhai Thogayal
- Beetroot thogayal
- Tomato Onion Chutney
- Vengaya Thogayal
- Sutta Kathirikai Chutney
- Zucchini Thogayal
- Kollu thogayal
When it come Pudhina thogayal I often do a version with onion and nuts but this one traditional Tamil brahmin style no onion, no garlic thogayal. Without much ingredients this is one easy to make rice accompaniment.
”Food as a medicine”
Mint is good for all digestive woes, the antiseptic and antibacterial properties in mint help relieve indigestion and also soothe an upset stomach. Mint is also a great home remedy for cold and nasal congestion.
Usually in our home we will have Paruppu thogayal, milagu rasam, vepampoo rasam, poondu rasam, pudhina thogayal in the menu after a heavy meal.
Mint thogayal
✔️5 minutes
✔️Good for digestion
✔️Home-remedy for cold
✔️No onion /garlic
✔️Indian vegan
Ingredients
- Mint – 35 g
- Red chili – 2 Adjust according to your taste
- Urad dal – 25 grams
- Coconut – 25 grams
- Tamarind – 3 grams or 1/2 tsp store-bought Tamarind extract
- Asafoetida/Hing – a generous pinch
- Coconut oil – 3 grams
- Salt – as needed
- Water – as needed
Instructions
- Add coconut oil to the pan. In medium flame add Urad Dal and red chili
- Sauté till the dal turns golden brown. Turn off the stove
- Transfer them into a plate and let them cool down
- Add tamarind to the dal
- In the same pan add mint leaves and saute them
- Cook till the leaves shrinks and slightly changes color
- Transfer them into the plate containing dal
- Add ginger, salt, asafoetida, and coriander leaves
- After they are cool grind them with little water for thogayal
- Extra water and 10 g extra coconut for chutney
Video
Notes
- Few pepper can be added while cooking dal
- Tempering is optional for pudhina thogayal. If required temper mustard seeds and urad dal in coconut oil and add
- If require add garlic for extra flavour
- If tamarind is hard it can be added with urad dal and cooked for a minute
- The color of the thogayal depends on the red chili
- Thogayal stays good for 2 days in the fridge
Ingredients:
Mint – 35 g
Red chilli – 2 (Adjust according to your taste)
Urad dal – 25 grams
Coconut – 25 grams
Tamarind – 3 grams ( or 1/2 tsp store bought Tamarind extract)
Asofetida/Hing – a generous pinch
Coconut oil – 3 grams
Salt – as needed
Water – as needed
How to make Pudhina thogayal with step by step pictures:
- Add coconut oil to the pan. In medium flame add Urad Dal and red chilli
- Sauté till the dal turns golden brown. Turn off the stove
- Transfer them into a plate and let them cool down
- Add tamarind to the dal
- In the same pan add mint leaves and saute them
- Cook till the leaves shrinks and slightly changes color
- Transfer them into the plate containing dal
- Add ginger, salt, asofetida and coriander leaves
- After they are cool grind them with little water for thogayal
- Extra water and 10 g extra coconut for chutney
Leave a Reply