Skip to main content

PUDHINA THOGAYAL//MINT THOGAYAL/MINT CHUTNEY WITH COCONUT


PUDHINA THOGAYAL/MINT THOGAYAL/MINT CHUTNEY WITH COCONUT

Thogayal is a common recipe used in south Indian kitchens, especially in Tamil Nadu. Pudhina Thogayal is among the more popular thogayal versions. Some people savour it with hot rice or served with dosa or idli.

I have made it with little of coconut. You can omit that. What I love in thogayals is there is no need to season/ temper! 

Store in a airtight container in fridge and you can use this for 1 week and best for your lunch box when mixed with steamed rice. Use generous sesame oil when you mix with rice. Simple vadams goes well with this.

Pudhina thogayal recipe with step by step pictures!

Pudhina thogayal recipes:

prep time:5 min
cooking time:6 min
total time:11 min

recipe:side dish
cuisines:south-indian
serves-2 no

Ingredients:

  • Mint Leaves – a hand full
  • Salt to taste
  • Oil-1tbsp
  • Sugar – 1 tsp(optional)
For Roasting & Grinding:
  • Urad dal / Ulundam paruppu – 1 tbsp
  • Dry Red Chilli – 4 no
  • Coconut – 2tbsp
  • Tamarind – 1 small piece

Method:

  1. Heat oil in a pan and add urad dal roast till golden brown.
  2. Then add red chilli and mint leaves saute till the leaves reduces in volume.
  3. Then add tamarind roast well till it change colour.
  4. Then roast coconut lightly till golden colour.
  5. Now transfer the urad dal ,red chilli and mint leaves into blender and grain them into fine powder.
  6. Then add roasted coconut, salt, sugar(optional) and little water ,grain into smooth chutney.
  7. Serve it with rice, dosa or rice.

Pictorial:

heat oil in a pan
add urad dal roast till golden brown and keep separately
add red chilli and mint leaves 
saute them well and keep separately
add dash of tamarind roast them well and keep separately
add coconut and salt and roast lightly till golden colour
Then take urad dal, red chilli and mint leaves in a blender
make into fine powder
then add coconut and sugar(optional)
Splash little water
and grain into fine paste
serve it with rice, idli or dosa

NOTES:
  • The main thing in thogayal recipes is to balance the red chilli, tamarind and salt.
  • Adding jaggery or sugar enhances the taste.
  • You can microwave tamarind for 20 seconds to make it soft, after dipping it for a second in water. This makes it blend easily.

Comments

Post a Comment

Popular posts from this blog

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA Amritsari Chole  are traditional Amritsar style spicy  Chole  Recipe made using freshly ground  chole  masala. The curry has a slightly darker hue due to tea bags that are used while boiling the  chole . This taste so delicious with battura or roti. I made some black tea, strained it and used that in this recipe. If you have those tea bags, throw few when cooking chana in the pressure cooker. The more tea bags you add the more black your chana will be. But don't use too much, else your chana will be bitter. Hope you will give this try and let me know how it turns out for you. Amritsari chole recipes: prep time  cooking time  total time 10 min         45min               55 min Dish:side Cuisine:indian Serves:5 no Ingredients: Chana / Chole - 500 grams Black Tea Bag - 5 Salt to taste Cinnamon - 1 small stick Lavangam-4 no Bay leaf-1 no Green Cardamom - 4 Cumin Seeds - 1 tsp Oi
Post a Comment
Read more

MILK SARBATH/PAAL SARBATH

MILK SARBATH/PAAL SARBATH Nannari Paal  Sarbath |  Milk Sarbath  | Sarbath  recipe . Nannari Paal Sarbath is a milk based sarbath flavoured with nannari syrup. Nannari syrup is prepared from nannari roots(indian sarsaparilla)and the natural coolant properties it helps to cool the body during summer season. Sabja is one ingredients which naturally cools your body. Sabja or badam pisin or almond gum many name for this. I like to add sabja in my juices to make it look more presentable and tasty. It is actually very good for you too.... Hope you will give this a try and let me know how it turns out for you. Milk sarbath recipes: prep time:10 min total time:10 min recipes:drinks cuisines:indian serves:1 no Ingredients: Cold Milk – 1 cup Sabja seeds– 1 tsp Nannari sarbath  – to taste Method: Take sabja in a bowl, add some water and leave it to soak for 10 mins. Now take all ingredients in a bowl and mix well. Pour it into glass and
Post a Comment
Read more

Mutton spleen|Mutton manneral Soup Recipe for Babies, Toddlers and Kids

    MUTTON MANNERAL SOUP | LAMP SPLEEN SOUP மண்ணீரல் |சுவரொட்டி சுப்பு      Mutton spleen|Mutton manneral Soup Recipe for Babies, Toddlers and Kids Mutton soup – healthy soup for toddlers and kids made with mutton/lamb  spleen/ manneral and spices. Mutton/lamb is rich in iron and that is easily absorbed by the body and hence it should be a part of kids diet. Mutton soup is one of the easy and best way to make kids eat mutton/lamb. When to introduce mutton/lamb to babies? It’s recommended to introduce mutton/lamb to babies after 8 months. Do have a word with your baby’s doctor before you start mutton/lamb to your baby. When you introduce, give this mutton soup as a clear soup after straining. Then slowly introduce well cooked mutton pieces. Always make sure to clean and well cook the mutton/lamb when you cook for your baby. I HOPE YOU WILL TRY IT AND LET ME KNOW HOW IT TURNED OUT... Mutton Manneral/lamp spleen recipes: prep time  cooking time  tot
Post a Comment
Read more