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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!
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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
1x
2x
3x
▢
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
COOK MODE
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.
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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