Pudina thuvaiyal / Mint thogayal

Pudina or mint leaves thuvaiyal / thogayal is a spicy and tangy side dish prepared with fresh mint leaves and other spices, which goes well with rice, rasam and appalam. It is a popular combo in southern part of India. It is so easy to make and is also good for health.    

                           

Ingredients:

Serves 3 to 4

• 1 cup – Mint leaves / pudina ( tightly packed)
• 1 handful – Coriander leaves
• 3 tbsp – whole black gram without skin / ulunthu
• 1 tbsp – Bengal gram / kadalai paruppu
• 3 or 4 nos – Dry red chillies ( or add as needed)
• 1 small – Tamarind ( blueberry size)
• 1 small – Jaggery (very small)
• 1 tsp – Oil
• Salt to taste

Preparation method:

1. Wash mint leaves and coriander leaves thoroughly for 2 to 3 times. Set it aside.
2. Heat oil in a pan, roast whole black gram/ ulunthu, bengal gram and dry red chillies, until they are golden brown in color.
3. Followed by tamarind, mint and coriander leaves, saute until the leaves reduce in volume (approximately around 20 to 25 seconds). Allow them to cool completely.
4. Transfer sauteed mixture to the mixer grinder along with required salt and jaggery, grind it by sprinkling little water to a coarse paste. Simple thuvaiyal is ready and serve with white rice, rasam, appalam.

Notes:

• Do not over roast ulunthu (black gram), bengal gram and red chillies otherwise burnt smell will come from the thuvaiyal.
• Do not add too much water while grinding.
• You may use any number of dry red chillies as per your spice level.
• Adding jaggery to this thuvaiyal will enhance the taste of it.
• If you prefer you may add 2 or 3 tbsp of grated coconut to the recipe.

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