Pudina Thogayal is a thicker variety of the recipe Pudina Chutney. Pudina Thogayal is a mixed Pudina Stew, which is very common in South India it is made up of a veriety of ingredients and is eaten with the boiled rice or the breakfast dishes like dosa or idli.
Pudina Thogayal is commonly made with Pudina and
coconut but there are at least a dozen variations by including at least a dozen
different ingredients.
The most popular Pudina Thogayal is the one made
with the Pudina and green chillies.
Now let us see the recipe of Pudina Thogayal
Pudina Thogayal (or)Mint Thuvayal Ingredients:
Mint - 1 bunch
Coconut - ¾ cup
Red chilli - 5
Tamarind - little
Asafoetida - ¼ tsp
Onion - 1
Mustard - ½ tsp
Urad dhal - 1 tsp
Oil - 2 tsp
Salt - to taste
Pudina Thogayal Method:
Grate the coconut. Chop the onion. Clean and wash mint leaves. Heat oil in a frying pan and add mustard, urad dal and asafoetida. When they crackle add red chilli, onion, tamarind and salt and sauté for a while.
Then add mint leaves and grated coconut and sauté for a few more minutes. Keep aside for cooling.
Grind it in the mixie with required amount of water. Serve with idly, dosa or rice.
Note:
You can also make pudhina sadham by adding this thuvayal to hot rice and gingelly oil.
If you want the thogayal more green you can add green chilli instead of red chilli.
If you want you can season it with little mustard and urad dal in little oil.
Mint - 1 bunch
Red chilli - 5
Tamarind - little
Asafoetida - ¼ tsp
Onion - 1
Mustard - ½ tsp
Urad dhal - 1 tsp
Oil - 2 tsp
Salt - to taste
Pudina Thogayal Method:
Grate the coconut. Chop the onion. Clean and wash mint leaves. Heat oil in a frying pan and add mustard, urad dal and asafoetida. When they crackle add red chilli, onion, tamarind and salt and sauté for a while.
Then add mint leaves and grated coconut and sauté for a few more minutes. Keep aside for cooling.
Grind it in the mixie with required amount of water. Serve with idly, dosa or rice.
Note:
You can also make pudhina sadham by adding this thuvayal to hot rice and gingelly oil.
If you want the thogayal more green you can add green chilli instead of red chilli.
If you want you can season it with little mustard and urad dal in little oil.
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