Pudina Thogayal | Mint Chutney

Published: Apr 27, 2012 · Modified: Mar 24, 2022 by Kalyani · This post may contain affiliate links · 23 Comments

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I had to double check all my posts to actually believe I hadn't posted Pudina Thogayal (Mint Chutney) at all. We make this at least once a fortnight, especially on the days you just want to have plain rice,rasam and this chutney (or thogayal) for lunch or dinner. With the mercury soaring, I wanted to do just that. And it turned out to be an amazing idea - flavourful, aromatic thogayal teamed with curd rice was most refreshing, especially coz I was done with my spring cleaning (that lasted a good half day!)
and gladly dug into the thogayal with gusto 🙂

This recipe for mint chutney is very different from the Green Chutney we use for Chaats.. I relished today's dish as it came to very close as mom makes it at home, and for once I was glad to equal her perfect recipe :). . Other Thogaiyal or Thuvayal recipes include Inji Thogayal

Mint is great for general digestion as it relieves acidity and cures indigestion. Mint Pearls (or in liquid form) is
recommended for relieving excessive body heat as well. Although commercially sold, I love this in its fresh form. Make it to a chutney / sandwich or chaat spread / Raitha, or even sprinkle liberally on fresh salads, its sure to perk
up the dish. Lets get to the recipe now.

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Prep time - 10 mins

Cook time - 05 mins

Serves - 3

Difficulty
level - Easy

Serving
suggestions - Curd
Rice / Steamed Rice

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Ingredients:

Pudina
/ Fresh mint leaves - 1 cup (packed tightly)
Fresh
grated coconut - ¼ cup
Urad
Dal - 2 TBSP
Dry Red
chillies - 2 nos (adjust spice)
Tamarind - a
small gooseberry sized
Salt - to
taste
Jaggery
grated - ½ tsp
Oil - 1 TBSP
Tempering
(optional) : Oil - ½ tsp, mustard seeds, asafoetida (a small pinch)

Method:

1) Heat oil.
Roast the dal & red chillies on medium heat till the dals turn golden brown. Remove to a plate. Now in the
same oil, saute the washed and drained mint leaves till they wilt a bit (about
3 -4 mins). Remove the leaves, and switch off the flame. In the hot pan, saute
tamarind once for ½ min and switch off

2) Grind the
dal, mint leaves, grated coconut, tamarind with salt and jaggery to a thick
paste adding very little water. Prepare tempering if you wish and add to the
chutney and serve with hot steamed rice.

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