Pudina Thogayal (South Indian Mint Chutney)
Pudina Thogayal - Thick, Spicy, Tangy Mint Lentil Chutney Recipe from the South Indian Cuisine. No Onion No Garlic Recipe best served with Steamed Rice and Sesame Oil
Indian, South Indian, Tamil Nadu Recipes
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Resting time / Cooling Time
Pudina Leaves or Mint Leaves
1 cup is 200 ml
Fresh Grated Coconut
1/3 cup is 80 ml
Whole Red Chillies
I have used Guntur Chillies
Marble Sized Tamarind
Adjust quantity according to Tamarind
You can use Sesame Oil or neutral oil too
Hing or Asafoetida
Skip this ingredient for gluten free recipe
Salt to taste
Water as required to grind the thogayal
Wash and pat dry the mint leaves and keep aside. Gather all the ingredients on a plate.
Heat a heavy bottom Kadhai or pan, add 1 tbsp Coconut Oil.
Once the oil has heated, add the Urad Dal, Chana Dal and whole red chillies.
Saute on low flame until the dal roasts golden brown in colour. Add the mint leaves and saute
You will see that the mint leaves would wilt and reduce in volume.
Now add the grated coconut, mix once and switch off the flame.
Add the jaggery, marble size tamarind and keep this mixture aside for cooling completely.
Once the ingredients have cooled, add them to a mixer grinder jar along with salt to taste and asafoetida or hing.
Grind the thogayal with little water.
Remove the contents and store in an air tight jar.
Lasts for a week under refrigeration. Serve with Adai, Idli, Dosa. Tastes best with Steamed Rice, Ghee or Sesame Oil .
Thogayal is thick in consistency so add water according (with the help of spoon preferably)
The shelf life of this thogayal is one week under refrigeration. During summers, it might be less.
Adding Jaggery can be optional but highly recommended. The quantity will also depend on the type of tamarind you use. I am using a seedless dark tamarind variety which is tangy.
The whole red chillies used are guntur chillies, which are a spicy variety. You can opt for Kashmiri Red chillies (the colour would be deep red) or any other variety available in your pantry.