• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Padhuskitchen


  • HOME
  • ABOUT
  • RECIPE INDEX
  • VIDEOS
  • USEFUL TIPS
  • TESTIMONIALS
  • FESTIVAL RECIPES
    • Avani Avittam
    • Pongal Festival
    • Vinayaka Chaturthi
    • Thiruvathirai
    • Navratri Recipes-Navratri Sundal Recipes
    • Varalakshmi Vratham
    • Karadaiyan Nombu
    • Tamil New Year
    • Adi Perukku
    • Krishna Jayanthi
    • Diwali
    • Karthigai Deepam
    • Christmas
    • Onam
  • Side Dish For Chapati
  • CONTACT
  • Privacy Policy

Pudina/coriander leaves/curry leaves Thuvayal

September 11, 2009 by PadhuSankar 11 Comments

This thuvayal is easy to make, very healthy and tastes great with rice. It can be prepared with coriander leaves or curry leaves or pudina/mint leaves or a mix of all the 3 greens. It tastes great with rice. It is very nutritious and easy to make.

coriander leaves and mint leaves

Mint/Coriander/Curry Leaves Thuvaiyal


Pudina/coriander/curry leaves Thuvaiyal

 Prep Time : 10 mins

 Cook Time : 7 mins 
 Serves: 2-3
 Recipe Category: Side Dish
 Recipe Cuisine: Indian
 Author:Padhu Sankar

   Ingredients needed

   Mixed greens – 1 cup tightly packed (mint, coriander and curry leaves)
   Urad dal – 2 tbsp
   Bengal Gram/Channa dal -1 tbsp
   Toor dal -1 tbsp
   Red chillies -2 -3
   Asafoetida/hing –a pinch
   Whole black pepper – 1/4 tsp
   Tamarind – small gooseberry sized ball/1/4 tsp tamarind paste
   Coconut -1 tbsp grated (optional )
   Salt – as required

Method

Heat a tsp of oil in a kadai, add urad dal, channa dal, tur dal, red chillies, whole black pepper and asafoetida. Saute until dal turns light golden brown. 

Then the mixed greens and sauté until it wilts. Turn off the heat. Add grated coconut and saute in the heat of the pan. Leave it to cool.

Once it cools, grind it along with tamarind, salt and a little water.

This thuvaiyal tastes delicious when mixed with hot steamed rice and a tsp of ghee/sesame seed oil. 

It can be used as an accompaniment for chappati and dosa also.

Note  – I personally use 3-4 dried gooseberry pieces instead of tamarind as gooseberries are rich source of vitamin C. 

Variation

You can use either one of the greens (mint leaves or curry leaves or coriander leaves) or all three together and make this thogayal.

Thank you for visiting Padhuskitchen.

Related posts:

Aadi 18-Aadi Perukku Recipes-Pathinettam Perukku Recipes

Idiyappam -Sevai - String hopper recipe -How to make Idiyappam-Idiyappam flour

Potato Kurma Recipe-Potato Korma for Chapati

Idly Milagai Podi

Filed Under: Uncategorized Tagged With: Coriander recipes, Mint /Pudina, Tamil Brahmin recipes, Thuvayal varieties, Uncategorized




Previous Post: « Pudina rice with Paneer
Next Post: Capsicum Curry »

Reader Interactions

Comments

  1. anupama

    July 2, 2013 at 8:45 am

    hi padhu… am indeed very thankful to u for ur recipes.. am a keralite but i love tamilnadu dishes.. as a beginner i have tried lot of dishes frm ur blog and it turned out to be tasty.. if i want to prepare something new i start searching ur blog… keep up the gud ob.. thank u

    Reply
  2. Anandhi

    November 29, 2013 at 11:16 am

    i just love your recipes…

    Reply
  3. surya senthil

    October 28, 2015 at 2:16 pm

    Thank you padhu for ur recipes … last year i had seen your athirasam recipe & made athirasams for diwali …. dis year also i plan to make….

    the way ur blog giving confident to make the traditional recipes …..

    advance happy diwali…..!!!!!

    Reply
  4. shakthi -

    July 12, 2016 at 6:37 am

    I have tried many of ur dishes and it was liked by everyone of my family Thank u so much . why pepper has to be added here as we already add chilli for spicy.

    Reply
    • Padhu Sankar

      July 12, 2016 at 7:32 am

      Just for flavor and taste. You can skip it if you do not want to add.

      Reply
  5. Seetha Lakshmi

    March 3, 2017 at 8:17 am

    When to add coconut in the recipe

    Reply
    • Padhu Sankar

      March 4, 2017 at 9:09 am

      After adding the pudina leaves, saute for a few seconds and then add grated coconut and saute in the heat of the pan.

      Reply
  6. koushik prashanth

    October 14, 2017 at 3:21 am

    Thanks for the recipe.. Your site is the one I look up for homemade recipes .. Very useful for bachelors ..

    Reply
  7. Ramya

    March 30, 2020 at 10:55 am

    Hi Padhu. Shelf life?

    Reply
  8. Kavitha Wagner

    July 12, 2020 at 7:44 pm

    I cup of each mint, coriander and curry leaves?

    Reply
  9. Roshni

    July 27, 2020 at 5:17 pm

    Padhu! This pachadi was awesome! Trust me, it was a hit among the dinner last night. I did tempering with ghee and red chillies with mustard, it was toooo good.
    I’ve always looked up to your recipes. And this is just amazing!
    Lots of love padhu! <3
    -roshni

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About the Author

Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

Read More

Padhuskitchen Recipes on YouTube

Padhuskitchen Youtube

Let’s Connect

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Pinterest
  • RSS Feed

Browse by Cuisines

Kerala Recipes
Punjabi Recipes
Andhra Recipes
Gujarathi Recipes
Maharashtrian
Tamil Brahmin Recipes
Karnataka
International
Indo Chinese Recipes

Browse by Categories






Recent Posts

  • Cabbage Rice-Lunch Box Recipe-Cabbage Pulao Recipe-Muttaikose Sadam
  • Chana Dal Pulao-Bengal Gram Dal Rice
  • Ragi Masala Dosa-Finger Millet Masala Dosa Recipe-Kelvaragu Masala Dosai
  • Girmit Recipe-North Karnataka Style Masala Spicy Puffed Rice Chaat
  • Poha Sweet Snack-Breakfast-Kerala Aval Vilayichathu-Sweetened Rice Flakes

Baby Recipes

Baby Recipes

https://youtu.be/ObMz4uI5zUc

Copyright © 2025 Padhuskitchen