Pudina Thogaiyal/Mint Thogaiyal [Without Coconut]

Pudina thogaiyal is a very flavorful thogaiyal that can be made in minutes. It requires very less ingredients. I usually don’t add coconut to make this thogaiyal, but adding little makes it tastier. Do check out the mint chutney which I have posted earlier.  Check out other delectable chutneys here.

Here’s how to make Pudina Thogaiyal with step by step photos…

Ingredients

Pudina/Mint	1 bunch
Dry red chillies	3 -4
Urad dal/Ullundhu	1 tbsp
Tamarind	One small gooseberry size ball
Salt	As needed
Oil	2 tsp

For Tempering

Gingelly oil/Oil	1 tsp
Mustard seeds	¼ tsp
Cumin seeds	¼ tsp
Urad dal	¼ tsp
Dry red chillies	1
Asafoetida	One pinch
Curry leaves	5-6

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

Method

Clean the mint leaves from the bunch. Soak the mint leaves for about 5 minutes in water to get rid of the dirt and sand. Wash it thoroughly at least 2 to 3 times to get rid of all the mud.

Heat 2 tsp of oil in a kadai, fry urad dal and dry red chillies until it changes to golden brown colour and switch off the stove.

Now add the mint leaves. Toss the mint leaves for few seconds, until it just reduces in volume. The heat of the pan is more than enough for the mint leaves to shrink down.

Add sautéed mint leaves mixture to the mixer along with tamarind and salt. Grind it to a fine paste and transfer it to a bowl. Delicious and healthy Mint Thogaiyal is ready.

Heat 1 tsp of oil to the kadai, splutter mustard seeds, then add cumin seeds, urad dal, dry red chillies, curry leaves, asafoetida and fry for 30 seconds. 

Add the tempering to the mint thogaiyal/pudina thogaiyal. Tempering of thogaiyal is totally optional; you can skip it if not needed.

Serve it hot with white rice, it is also a perfect accompaniment for idlis, dosas, rotis etc. You can also spread it on bread to make sandwiches.

This mint thogaiyal stays good for 2 to 3 days when properly refrigerated.

Suggestions:

After grinding the mint, heat 1 tbsp of sesame oil and add the ground mint to it and fry it for about 2 to 3 minutes until all the water is absorbed.

You can skip the tempering, but still the thogaiyal will taste great.

Thank you all for visiting my blog, please come back again for more quick, traditional and healthy dishes of Tamil Nadu.

Other Chutney & Thogaiyal varieties that might be of your interest...

Coconut Chutney

Chettinad Kara Chutney/Kara Chutney

RedChilli Coconut Chutney

Vengaya Vadagam Chutney

Mint Coconut Chutney

Tomato Mint Chutney

Cilantro/Kothamalli/Coriander leaves Chutney

CarrotChutney

GreenBell Pepper Chutney

RedBell Pepper Chutney

Onion/VengayaChutney

OnionTomato Chutney

PearlOnionChutney/Rosapoo Chutney

SuttaKathrikkai/Brinjal Chutney

Tomato/ThakkaliChutney

TomatoThokku/Thakkali Thokku

ZucchiniChutney

Mullangi/RadishChutney

Peanut/Groundnut Chutney

Inji Thuvaiyal/Ginger Chutney

Kothamalli/CilantroThogaiyal

Thakkali Kothamalli Chutney/Tomato Coriander Leaves Chutney

Mint/Pudhina Thogaiyal

ParuppuThogaiyal/Dal Thogaiyal

PeekangaiThol Thogaiyal/Ridge gourd Peel Thogaiyal

Gongura Chutney/Pulicha Keerai Chuteny

Karpooravalli Thuvaiyal

Brinjal Tomato Chutney

Vallarai Keerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Thoothuvalai Keerai Thuvaiyal

Ididcha Poondu Milagai Podi

Karuvepilai Thokku

Ellu Thogaiyal/Sesame Seeds Thogaiyal

Karuvepillai ThogaiyalCurry Leaves Thogaiyal

Chow Chow Thol Thogaiyal

Dhaniya Chutney/Dhaniya Kara Chutney

If you find the post really interesting, it will really nice of you if you can share it with your face book fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.

Until then I am signing off…