Thursday, July 21, 2016

Pudina Chutney | Mint Chutney | Pudina Thogayal : Iyengar Style

Pudina Thogayal is a South Indian version of the mint chutney that is popularly consumed as a side dish for steamed rice. It is very flavorful and goes well with so many South Indian items like dosa, akki rotti, or uttappam. I make this chutney mostly in summers as I harvest mint once in 15 days (I grow it in my balcony garden). Also, mint helps cool down your body in hot and humid summer days.

Preparation Time: 10 mins
Cooking Time: 10 mins
Serves: Makes about 1.5 cups of thogayal

  • Pick only the leaves from the mint leaves and discard the stem
  • Cilantro can be washed and used along with the tender stems. 
  • The stems of the cilantro adds volume to the thogayal and also makes it flavorful.
  • Do not add more water while making a coarse paste. The thogayal needs to be thick. Add a teaspoon of water at a time and continue grinding.

Pudina | Mint leaves:1.5 cups tightly packed, refer notes
Coriander leaves | Cilantro: 1/2 cup, refer notes
Dry coconut: 1/4 cup
Green chilies: 4 nos, adjust accordingly
Tamarind: a big grape sized or about 1 tsp of thick tamarind extract
Urad dal | Black gram dal | Uddinabele: 2 tbsp
Turmeric powder: 1/4 tsp
Oil: 1 tsp
Salt: As needed
Water: As needed

For tempering:
Oil: 2 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 4 nos, torn
Broken red chili: 1 no

Wash the mint and coriander leaves thoroughly and roughly chop them.

In a broad wok, heat oil. When oil is hot, roast the urad dal until golden brown.

When the dal is golden brown, add the green chili and saute for 15 secs.

Add the roughly chopped mint and cilantro. Saute till the leaves wilt and become soft.

When leaves are soft, add the turmeric powder, salt and the tamarind. Turn off the heat and allow the leaves to cool for about 5 minutes.

Scoop out the cooked mint mixture to a blender or mixie jar. Add the grated dry coconut and make a coarse paste out of it. Add couple of tablespoons of water, if needed.
Heat oil in a wok. When oil is hot, add the mustard seeds.

When seeds crackle, add curry leaves and broken red chili.
Scoop out the chutney paste to the wok that has the tempering and heat the chutney until the extra water is absorbed. Cook the thogayal on a low heat for about 3-5 mins.

Turn off the heat. Allow it to cool and serve it with rice or dosa.

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