Pudina thogayal -featurenew

Pudina thogayal | Pudhina thuvaiyal | Mint thuvayal recipe

Pudina thogayal | Pudhina thuvaiyal | Mint thuvayal recipe

Pudina thogayal is a variety of South Indian chutney, prepared with fresh mint leaves, coconut and lentils. Learn how to make Pudhina thuvaiyal with a video.

Mint is called by different names like pudina or Pudhina or podhina in regional languages. Make this pudina thogayal in just 10 minutes and serve as a side dish for hot steamy rice.

As you may know, thogayal recipes go well with rice. Likewise, chutneys are the best match for Idli, dosa and appams.

In my family, everyone is chutney/thuvaiyal lovers and so I make a variety of chutneys often in my cooking. You may like to see my Mint coriander chutney recipe which is the best pair for dosa, idly.

According to me, chutneys or this kind of thogayal is the best way to get the complete benefits from the veggies/green leaves.

Coming to this Pudina thogayal, it is very healthy and rich in vitamin C. The added coconut & lentils enhances the taste of the thuvaiyal to another level.

Moreover, this is a perfect lunch box item along with rice and simple Potato fry. If packing for lunch, do not touch with hands and use a spoon to pack.

For similar chutney/thuvayal recipes:

Mint chutney

Kollu thuvaiyal 

Beetroot chutney

Tomato chutney

Peanut chutney

Onion chutney

Capsicum chutney

Watch the video of the making of Podhina thogayal:

Pudina thogayal | Pudhina thuvaiyal | Mint thuvayal recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Pudina thogayal is a variety of South Indian chutney, prepared with fresh mint leaves, coconut and lentils.
Course: Side Dish
Cuisine: South Indian
Keyword: Chutney varieties, How to make pudina thogayal, Mint chutney with coconut, Mint thogayal, Mint thuvayal recipe, Pudhina thuvaiyal, Pudina thogayal, Pudina thuvayal
Servings: 4
Calories: 160 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • 2 cups mint leaves tightly packed
  • 3 tsp oil
  • 2 tbsp. urad dal
  • 1 tbsp. gram dal
  • ½ cup coconut pieces/grated
  • 4 green chillies
  • Small piece tamarind
  • ¾ tsp salt
  • 3 tbsp. water to grind
Instructions
Preparation:
  1. Wash the mint leaves thoroughly with lots of water to remove the dirt.
Recipe to make mint thuvaiyal:
  1. Heat oil in a pan, add urad dal and gram dal.
  2. Fry the lentils for few minutes until they become light brown in color.
  3. Add coconut pieces and fry for two minutes.
  4. Now add fresh mint leaves & saute for 2 mins

  5. Also, add green chillies according to your taste.
  6. Put a piece of tamarind and required salt.
  7. Switch off and let this mixture cool down.
  8. Grind into a thick thogayal by adding less water.
  9. Serve with hot rice and ghee on top with papad or any vegetable poriyal.
  10. Try this Mint rice recipe from my blog.
Recipe Notes

Tips: 1) First of all, use coconut oil or gingelly oil for sauteing to get a better taste. 2) Secondly, this thuvaiyal doesn't need seasoning. But if you prefer you can add the normal seasoning with a tsp of ghee, mustard and urad. You can use a bit of asafoetida too. 3) Next, do not avoid tamarind piece as it gives the nice blend of tanginess to the chutney while having with plain rice. 4) Finally, do not use more water to grind the thuvaiyal.

Preparation:

  • Wash the mint leaves thoroughly with lots of water to remove the dirt.

Recipe to make mint thuvaiyal:

  • Heat oil in a pan, add urad dal and gram dal.

Pudina thogayal -urad dal Pudina thogayal -gram dal

  • Fry the lentils for few minutes until they become light brown in color.
  • Add coconut pieces and fry for two minutes.

Pudina thogayal -coconut

  • Now add fresh and clean mint leaves and saute just or two minutes.

Pudina thogayal -saute

  • Also, add green chillies according to your taste.

Pudina thogayal -green chillies

  • Put a piece of tamarind and required salt.

Pudina thogayal -tamarind Pudina thogayal -salt

  • Switch off and let this mixture cool down.

Pudina thogayal -grind

  • Grind into a thick thogayal by adding less water.
  • Serve with hot rice and ghee on top with papad or any vegetable poriyal.

Try this Mint rice recipe from my blog.

Tips:

1) First of all, use coconut oil or gingelly oil for sauteing to get a better taste.

2) Secondly, this thuvaiyal doesn’t need seasoning. But if you prefer you can add the normal seasoning with a tsp of ghee, mustard and urad. You can use a bit of asafoetida too.

3) Next, do not avoid tamarind piece as it gives the nice blend of tanginess to the chutney while having with plain rice.

4) Finally, do not use more water to grind the thuvaiyal.

Apple cupcake

Vazhakkai roast

 

 

Your few words will make my day :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.