Pudina Thogayal – Mint Thuvaiyal

Todays recipe is all about Pudina Thogayal… wich is nothing but a thicker version of chutney and can be made in a variety of ways. Typical thuvaiyal- colloquially thogayal includes some lentil, tamarind and dry red chili as base and rest depends on what type we want to make. There are “coconut” version and “no coconut” version of thuvaiyals and my favorites are with coconut which gives the right texture and chunky feel.. and also could be because i was raised to include coconut in everything i make 😛

I just love my amma’s style thogayal which has this strong punch… she sneaks in the right amount of ginger in it and also usually gets done in an ammi kal… just out of this world! Well its the same recipe i’m sharing today minus the ammi kal grinding…hope you all enjoy!

Some thuvaiyal recipes to try…

1. Ginger Thogayal
2. Chow Chow Thuvaiyal
3. Peerkangai Thuvaiyal

pudina thogayal recipe, pudhina thuvaiyal, thogayal recipes, south indian thogayal recipes, thokku recipes, chutney recipes, enga veetu samayal, indian food, foodpics, indian cuisine, tamilnadu, tamilfood, tamil, picnic foods, travel foods, thogayal with coconut, vegetarian recipes, side dish for curd rice, thuvaiyal recipes, chennai ponnu, chennai recipes, mint recipes, mint chutney, pudina inji thuvaiyal, easy thogayal recipes, traditional recipes, amma special

Lets see how to make this Pudina Thogayal

Here is what you will need for the thogayal… damn 😡 that asafoetida is missing in the picture!

Heat the oil and start frying the red chillies and black gram… add in the asafoetida  and fry them over low flame till it turns golden brown.

One the dal turns golden add in the pudina leaves and saute for few minutes. It will slowly start to wilt.

At this stage, add in the ginger, tamarind and coconut. (i prefer to fry the coconut to make the chutney survive longer… usually for travel or picnic kind of outing you may want to fry the coconut)

Fry all of them for few minutes and switch off. Let it cool completely.

Grind all of it in a mixer along with salt and very little water. Run the mixer in pulse setting just enough to blend to a coarse texture. (Do not make a paste)

If you prefer to keep the chutney longer, try using oil to grind instead of water… again the same 2 tablespoons oil will be required to make your mixer run.

This was our lunch box yesterday… do we need anything more?

Notes

• Make about 1 cup chutney. Serves 4
• Ginger is a must for this recipe.
• I’ve used 6 chillies which gives the right heat level for the thuvaiyal… you may cut down or hike up depending on your preference.
• Kallu uppu makes any dish extra special, try using it.