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    Home » Recipes » Pickles & Pachadi Recipes

    Pudina Thogayal | Easy Mint Thogayal for Rice

    Published: Mar 5, 2021 by Ramya · 6 Comments

    123 shares
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    Jump to Recipe Print Recipe

    Learn how to make Pudina Thogayal recipe with step by step pictures. Easy Mint Thogayal recipe, South Indian Mint Chutney recipe – best with hot rice and a dollop of ghee!

    No Coconut Pudina Thogayal Recipe

    Pudina Thogayal, traditional South Indian mint chutney is a heavenly comfort food when mixed with hot rice with a dollop of ghee. This tamil style mint chutney recipe is straight from my mother-in-law’s kitchen and needless to say, it is a flavor-bomb! For years, I never bothered to learn the recipe from her but last month when we were in Chennai, I got a chance to see her make this and back in my kitchen I had to recreate the magic. And I also fulfilled my long-time dream of owning an Ammikal – a traditional mortar pestle or grinding stone used to make chutneys & thogayals. Over the last two weekends, I tried to ace the process of grinding and while it is not easy, the thogayal tastes out of the world.

    Pudina Thogayal in Ammikal

    Pudina Thogayal – South Indian mint chutney/mint thogayal is an excellent accompaniment for hot rice and a dollop of ghee. There are many versions and a number of recipes to make this simple chutney using fresh mint leaves and the one I am sharing is how my mother-in-law makes. This doesn’t have a lot of coconut but instead lots of onions and garlic. It is so flavorful, aromatic and when ground in a traditional mortar-pestle/ammikal, it yields the best texture.

    How to make Pudina Thogayal in Ammikal

    The thogayal doesn’t get heated up unlike when it is blend in an electric appliance and hence, it retains all the nutrients values and of course, it is tasty too.

    Traditional Ammikal
    My new Ammikal 🙂

    Serving Suggestions

    Pudina Thogayal is best served with hot rice and a dollop of ghee. It also goes well as a side dish with sambar rice, rasam rice or curd rice too. It stores well in fridge for a couple of days.

    Check out other chutney recipes

    • Allam Pachadi
    • Pesara Pachadi
    • Peerkangai Thogayal
    • Kobbari Pachadi
    • Mamidi Allam Pachadi

    Easy Mint Chutney for Rice

    Pudina Thogayal Recipe with Step by Step Pictures

    In a pan heat 1 teaspoon oil. Add 8-10 garlic cloves along with 1-2 green chillies and 1-2 dry red chillies. Fry for a minute.

    Add chopped onions (use pearl onions/shallots if available) and fry until translucent.

    Add 2 cups fresh mint leaves (tightly packed) along with marble sized ball of tamarind. Remove from heat.

    Let the leaves wilt in the heat and cool down completely.

    To this add ¼ cup fresh chopped coconut and salt as needed.

    If using a mortar pestle, grind coconut first. If using blender, pulverize everything together until coarse.

    Add the rest of the ingredients in batches and start grinding slowly. Don’t add any water.

    When the thogayal is coarsely ground, remove it onto a bowl.

    Serve immediately with hot rice and a dollop of ghee.

    Pudina Thogayal

    Recipe Notes

    • Adjust the number of green chillies and red chillies depending on the spice preference.
    • Don’t add a lot of coconut as it changes the texture of the thogayal. It is okay to skip it altogether too.
    • When grinding in blender, add water little by little as needed for easy blending.

    Recipe Card

    📖 Recipe

    No Coconut Pudina Thogayal Recipe

    Pudina Thogayal | Easy Mint Thogayal for Rice

    Ramya
    Learn how to make Pudina Thogayal recipe with step by step pictures. Easy Mint Thogayal recipe, South Indian Mint Chutney recipe – best with hot rice and a dollop of ghee!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Side Dishes
    Cuisine Tamilnadu Recipes
    Servings 4 people

    Equipment

    • Fry Pan
    • Ammikal/Mortar-Pestle or Blender

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 2 cups Fresh Mint Leaves tightly packed
    • 1 Onion Chopped
    • 1 teaspoon Oil
    • ¼ cup Fresh Coconut Chopped
    • 1-2 Green Chillies adjust as needed
    • 1-2 Dry Red Chillies adjust as needed
    • 8-10 Garlic Cloves
    • 2 ” Ginger Piece
    • Marble Sized Ball of Tamarind
    • Salt as needed
    Prevent your screen from going dark

    Instructions
     

    • In a pan heat 1 teaspoon oil. Add 8-10 garlic cloves along with 1-2 green chillies and 1-2 dry red chillies. Fry for a minute.
    • Add chopped onions (use pearl onions/shallots if available) and fry until translucent.
    • Add 2 cups fresh mint leaves (tightly packed) along with marble sized ball of tamarind. Remove from heat.
    • Let the leaves wilt in the heat and cool down completely.
    • To this add ¼ cup fresh chopped coconut and salt as needed.
    • If using a mortar pestle, grind coconut first. If using blender, pulverize everything together until coarse.
    • Add the rest of the ingredients in batches and start grinding slowly. Don’t add any water.
    • When the thogayal is coarse, remove it onto a bowl.
    • Serve immediately with hot rice and a dollop of ghee.
      Pudina Thogayal

    Notes

    • Adjust the number of green chillies and red chillies depending on the spice preference.
    • Don’t add a lot of coconut as it changes the texture of the thogayal. It is okay to skip it altogether too.
    • When grinding in blender, add water little by little as needed for easy blending.
    Keyword Back to Basics, Side Dishes for Rice
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    Mint Thogayal recipe

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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    1. Sowmya

      March 07, 2021 at 4:53 am

      Looks yummy and flavourful

      Reply
      • Ramya

        March 08, 2021 at 7:59 pm

        Thank you 🙂

        Reply
    2. Desicart

      March 12, 2021 at 12:01 pm

      These are simple and fast to prepare and everyone enjoyed them!

      Reply
      • Ramya

        March 17, 2021 at 11:16 pm

        Thanks!

        Reply
    3. Gayathrii

      September 16, 2022 at 5:55 am

      5 stars
      So flavourful and delicious! Thank you for sharing..

      Reply
      • Ramya

        September 16, 2022 at 7:58 am

        Thank you so much 😊

        Reply

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    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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