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
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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
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