Pudina thuvayal

Pudina thuvayal | Mint thogayal for rice

Pudina thuvayal
Pudina thuvayal

Pudina thuvayal | Mint thogayal for rice

Mint thogayal | Pudina thuvayal is made with fresh mint leaves, urad dal, shredded coconut and tamarind. This thuvayal can be had as an accompaniment to plain rice topped with ghee, curd rice, rasam rice or variety rice like lemon rice, mango rice, etc.This thuvayal stays good for around 3 to 4 days in the refrigerator. 

How to make pudina thuvayal 

Cooking instructions with step by step pictures 

Separate mint leaves from stalks. Avoid using the thick stalks as it might make the thuvayal slightly bitter. 

Wash the mint leaves several times in water and keep them immersed in water for 5 minutes to remove the mud particles.

Heat oil in a pan.

Add urad dal and saute till it turns golden brown in colour. 

Add red chillies and saute for a minute.

Now add the fresh mint leaves and cook till the leaves shrink.

Switch off the stove and add shredded coconut.

Now add tamarind and the required amount of salt.

Mix everything together and let them cool down.

Grind as a coarse paste with little water. 

Serve with hot rice topped with ghee! 

Mint thogayal
Pudina thuvayal

Pudina thuvayal | Mint thogayal for rice

Pudina thuvayal is a green thuvayal made with fresh mint leaves, tamarind, urad dal and coconut.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 4
Calories 45 kcal

Equipment

  • Kadai
  • High speed blender

Ingredients
  

  • 1 cup tightly packed mint leaves
  • 1 tbsp oil
  • 1 tbsp urad dal
  • 5 to 6 dried red chillies
  • cup grated coconut
  • 1 tsp tamarind paste a small ball of tamarind
  • Salt to taste

Instructions
 

  • Separate mint leaves from stalks. Avoid using the thick stalks as it might make the thuvayal slightly bitter.
  • Wash the mint leaves several times in water and keep them immersed in water for 5 minutes to remove the mud particles.
  • Heat oil in a pan.
  • Add urad dal and saute till it turns golden brown in colour.
  • Add red chillies and saute for a minute.
  • Now add the fresh mint leaves and cook till the leaves shrink.
  • Switch off the stove and add shredded coconut.
  • Now add tamarind and the required amount of salt.
  • Mix everything together and let them cool down.
  • Grind as a coarse paste with little water.
  • Serve with hot rice topped with ghee!

Notes

  • Both whole urad dal and split urad dal can be used.
  • 1/2 tbsp of chana dal can be used along with urad dal.
  • If preferred 3 to 4 garlic cloves can be used as a variation. 
Keyword Chutney recipes, Thuvayal recipes

Please visit other chutney recipes on the blog.

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