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 ...
Post a Comment
Read more

CHETTINAD KARAPODI MEEN KUZHAMBU WITHOUT COCONUT/SILVER BELLY-PONY FISH CHETTINAD CURRY WITHOUT COCONUT

CHETTINAD KARAPODI MEEN KUZHAMBU WITHOUT COCONUT/SILVER BELLY-PONY FISH CHETTINAD CURRY WITHOUT COCONUT Silver bellies  also known as  Karapodi meen  in Tamil and is an important fish in Kerala. It is a good source of calcium and phosphorus.  karapodi  is the one of the fish having highest content of calcium and phosphorus comparing other fishes. karapodi is an appropriate choice for the people who are suffering Calcium Deficiency. Karapodi Meen kuzhambu  is a very good recipe to treat cold and Silver belly fish is a good remedy for Common cold and running nose. I would like to try different varieties of fish curry. This fish curry is Chettinad based and without coconut. It is very quick to make with freshly ground spices and goes well with rice, idli/Dosa or Chapati. I tried this fish curry when I was craving for fish kuzhambu but not in a mood to grate coconut. It turned out super good and we loved it for the rich tangy taste. Chetti...
Post a Comment
Read more

Fish balls

FISH BALLS This fish ball recipe is made for my baby boy, he like it very much. This recipe is made from king fish (vanjaram  meen). the taste of this dish depends on fish you use..i use vanjaram meen for this recipe. I use panko bread crumbs otherwise we can use ordinary bread crumbs.. Fish ball recipe prep time   cook time   total time 10 min         10 min             20 min recipe: side cuisine: indian serves: 4 Ingredients: Fish-500 grams salt to taste oil for frying bread crumbs-as per required corn flour-2tbsp maida flour-1 tbsp ginger &garlic paste-1tsp  Instruction: First boil the fish in pressure cooker . Once the fish cools, shredded  the fish  well . keep flesh separately and cut the black skin . Don't use that black skin. Take non stick pan or kadai and add fish flesh toss till water evapo...
Post a Comment
Read more