Go Back

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
Course accompaniments, Condiments
Cuisine Indian, South Indian, Tamil Nadu Recipes
Keyword mint thogayal, No Onion No Garlic Recipe, pudina thogayal, pudina thogayal with coconut, South Indian chutney recipes, south indian mint chutney
Prep Time 10 minutes
Cook Time 15 minutes
Resting time / Cooling Time 5 minutes
Total Time 30 minutes
Servings 1 bowl
Author Vidya Narayan


  • Mixer Grinder


  • 2 tbsp Urad Dal
  • 1 tbsp Chana Dal
  • 1 cup Pudina Leaves or Mint Leaves 1 cup is 200 ml
  • 1/3 cup Fresh Grated Coconut 1/3 cup is 80 ml
  • 8-10 nos. Whole Red Chillies I have used Guntur Chillies
  • 1 no. Marble Sized Tamarind
  • 1 tbsp Jaggery Adjust quantity according to Tamarind
  • 1 tbsp Coconut Oil You can use Sesame Oil or neutral oil too
  • 1/4 tsp Hing or Asafoetida Skip this ingredient for gluten free recipe
  • Salt to taste
  • Water as required to grind the thogayal Check notes


  • 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.