Pudina Thogayal Recipe-Mint Thuvaiyal (without coconut)

Mint Thogayal is very common in our house. This pudina thogayal is for rice and is totally different from the pudina chutney which is served as a side dish for idli and dosa. Every week I buy a bunch of mint leaves from the market and I prepare either mint pulao or mint chutney for idly, dosa or this thogayal for rice.Today let us learn how to prepare mint thogayal for rice without coconut following this easy recipe.

Mint /Pudina thogayal without coconut

Pudina Thuvaiyal-Mint Thogayal for Rice

 Prep Time : 10 mins

Cook Time : 10 mins
Serves: 2
Recipe Category: Side Dish
Recipe Cuisine: South Indian- Tamil Brahmin
Author:

   Ingredients needed

   Mint leaves – 1 cup tightly packed or 1 bunch
   Urad dal – 1 1/2 – 2 tbsp
   Bengal Gram/Channa dal -1/2 tbsp
   Toor dal – 1/2 tbsp
   Whole black pepper – 1/4 tsp
   Red chillies – 2-3
   Hing – a pinch(optional)
   Tamarind – 1/4 tsp tamarind paste or a small bit tamarind
   Salt needed
   Grated coconut -1 tbsp (optional)
   Oil – 1 tbsp (sesame seed oil preferable)

Preparation 

Clean and wash the mint leaves. Drain the water completely. Take the leaves alone.

Method 

Heat oil in a kadai/pan, add mustard seeds (optional), when it splutters, add bengal gram dal (kadalai paruppu),  tur dal, urad dal, whole black pepper, hing and red chillies.

Saute until dal turns golden brown. Add tamarind piece and saute for few seconds.

Add the mint leaves and saute until it wilts. Turn off the heat. You can add grated coconut at this stage, if you are using. Saute it in the heat of the pan.

After it cools, grind it a bit coarsely along with salt and little water.

This thuvaiyal is very flavorful and tastes great when mixed with hot rice topped with a tsp of ghee or sesame seed oil.

Note – In the video, I have made mint thuvaiyal with coconut. If you do not want to use coconut, you can do it without coconut also as in the recipe.

If you are using whole tamarind, you can saute with the dal. If you are using tamarind paste, add when grinding.

You might like this green chutney recipe prepared with mint and coriander leaves.

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