Pudina Thogayal, Mint Chutney for rice

September 12, 2014 by Suguna Vinodh 43 Comments

Recipe for Tamilnadu style Pudina Thogayal / Mint chutney for rice made with the addition of coconut and lentils. Pudina Thogayal recipe with step by step pictures and video.

This recipe for Pudina thogayal is a simple side dish that can be served along with rice for lunch. This pudina thogayal recipe can be made in minutes and it tastes very delicious with rice. Do try this Pudina Thogayal recipe at home.

Click the link below to find more varieties of pudina thogayal / chutneys and dishes made using pudina leaves / mint leaves as the main ingredient.
Recipes on Kannamma Cooks using Pudina / Mint leaves recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this pudina thogayal recipe. Click on the link to buy them online.
Panasonic Mixie
Teak-wood Chopping Board
Glass Mixing Bowls (500 ml)
Measuring Spoons
Saute / Stainless Fry Pan
Spatula
Kadai for Tempering spices
Carbon Steel Knife

Here is the video of how to do Pudina Thogayal / Mint Chutney for rice made with mint leaves, lentils and with coconut.

Here is a pictorial of how to do Pudina Thogayal / Mint Chutney for rice made with mint leaves, lentils and with coconut.
Heat little oil in a pan and add in the urad dal and chana dal. Use unpolished lentils for this pudina thogayal recipe. Try to use unpolished dal as they are more healthy and minimally processed. Roast the lentils on a low flame till they are nice and golden. Low flame is key. If you cook on a high flame, the lentils might burn and the flavour of the pudina thogayal will not be very palatable.

Once the lentils are half done, add in the dried red chillies and the curry leaves. I have used Guntur chillies or the long dried red chillies for the recipe today. The Tamilnadu chillies / Gundu chillies also works well in this pudina thogayal recipe. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina thogayal, add more chillies and vice versa. Saute for a few seconds. Add in the tamarind and the fresh shredded coconut. If you want to make the thogayal without coconut, just omit the coconut. The fresh coconut adds a nice richness and body to the pudina thogayal.

Add in the salt and Jaggery. The little jaggery is optional in this pudina thogayal. If you do not want to add jaggery, just omit it while making the pudina thogayal. Jaggery nicely rounds the flavour of the pudina thogayal. I love to add jaggery to my thogayal.

Remove the sauteed ingredients and set aside on a plate / mixie to cool. Add half a cup of water to the mixie and set aside to cool.

In the same pan, add in the cleaned and washed pudina leaves / mint leaves. Add only the leaves. The stems are very fibrous. Discard the stems. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. The pudina thogayal will become bitter if the mint leaves are cooked for long. Remove the mint leaves and set aside to cool.

Now we will grind the sauteed ingredients to make pudina thogayal.
Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina thogayal will be a nice green colour with the green specks that are so good to look at and also the awesome taste.

Now add in the mint leaves and grind the pudina thogayal briefly. Use the pulse mode / setting in the mixie and grind the pudina thogayal for a few seconds only. The green specks should still be visible.

Tempering for the pudina thogayal
Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.

Add the tempering to the pudina thogayal. Serve the pudina thogayal / mint chutney with rice. This pudina thogayal tastes delicious served with rice and little ghee or Indian sesame oil.