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    Home » Rice Accompaniments » Pudina Thogayal | Mint Chutney

    Pudina Thogayal | Mint Chutney

    June 7, 2020 By Vidya Srinivasan Leave a Comment

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    Pudina Thogayal | Mint Chutney| புதினா துவையல் | Pudhina thogayal | Pudina thuvaiyal |Pudina chutney | Mint chutney - South Indian with step by step pictures and video recipe. Check out the Pudina Thogayal  If you like the video pls SUBSCRIBE to my channel.

    Pudina thogayal | thuvaiyal 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.

    The 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 add some water to a cup and keep the mint stem. Yes got a bunch of fresh mint leaves. I love the mint flavor. Usually, for weekday lunchboxes mint rice is one of my quick go-to options. Do you have some mint in the fridge? Try adding to it Vegetable biryani, channa pulav, orange pulav, plain salna  Ghee rice Amma is here and thanks to her nowadays 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.  

    When it comes to Pudhina thogayal I often do a version with onion and nuts but this one is traditional Tamil brahmin style with no onion, no garlic thogayal. Without many ingredients, this is one easy-to-make rice accompaniment.

    ”Food as 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, and pudhina thogayal on the menu after a heavy meal.

    Mint thogayal

    ✔️5 minutes  ✔️Good for digestion ✔️Home-remedy for cold ✔️No onion /garlic  ✔️Indian vegan

     

    • Andhra style Tomato pachadi | thakkali kai chutney
    • Watermelon rind Thogayal | Watermelon rind chutney
    • Pasi Paruppu thogayal | Payatham paruppu thogayal
    • Vengaya thogayal | Onion chutney | Vengayam thuvaiyal

    Other Thogayal recipes 

    Chutney recipes

    Pudhina Thogayal | Mint Chutney

    5 from 2 votes
    Print Pin Comment
    Course: Thogayal
    Cuisine: Indian
    Author: Vidya Srinivasan

    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 teaspoon 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

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. Few pepper can be added while cooking  dal 
    2. Tempering is optional for pudhina thogayal. If required temper mustard seeds and urad dal in coconut oil and add
    3. If require add garlic for extra flavour
    4. If tamarind is hard it can be added with urad dal and cooked for a minute
    5. The color of the thogayal depends on the red chili
    6. Thogayal stays good for 2 days in the fridge 
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    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 teaspoon Tamarind paste)

    Asafoetida/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 to 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 shrink and slightly change color
     
    • Transfer them to 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
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