This post is a step by step guide to make the best and most flavorful Thogayal using fresh mint leaves. For this easy South Indian style accompaniment, we just need less than 6 ingredients. Serve this delicious Thuvaiyal with hot rice and a drizzle of sesame oil.
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Every single time I make this, I am amazed at how simple things can come together to make such a medley of flavors.
Whenever I do not have substantial veggies in the fridge, I resort to making some of this and serve it with hot rice and Appalam.
On days when I feel fancy-schmancy, I also whip up a quick Raita and a crispy potato fry. Like I mentioned in the beginning, you just need pantry staples for this recipe.
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Ingredients
- Sesame oil or any neutral flavored vegetable oil to saute all the ingredients.
- Urad Dal- You will need whole white Urad dal to make this dish. Broken white Urad also works equally well here but the flavor that you get when you use the whole Urad is quite something.
- Tamarind– is what will make or break your Thogayal. Use the amount mentioned here to make the best Mint Thogaiyal.
- Dry red chilis- Ideally, they use only dried red chilis to make any variety of Thuvaiyal. Perhaps the need to eliminate fresh produce is what prompted this. Green chilis will not work here.
- Mint leaves– Find the freshest green bunch of mint for this recipe. Believe me, those wilted leaves with brown edges just do not make the cut.
- Salt to taste
- Water for grinding– Unlike a regular chutney, a Thogayal is on the thicker side. Please add water by the tablespoon while grinding to achieve the correct consistency.
Shelf life and storage
This Thogayal keeps well in the fridge for 5 days when stored in a clean and air tight container. Always use a dry spoon to handle condiments like these and pickles.
Moisture in the spoon or in any form causes molding and fungal growth. For this reason, it is always better to use dry spoons and clean containers for storing.
Nutritional information
Not only is this heirloom recipe naturally rich in flavor but also in nutrition. Apart from this, it also caters to so many dietary specifications.
This is naturally vegan and is also free from gluten, nuts and soy. All these factors make it an ideal dish for a crowd.
Pro Tips
- Mint leaves tend to have an underlying bitterness. To mask this taste, we add tamarind. This is why tamarind is what will make or break your Thogayal.
- From my experience, I have learned that when you do not saute the mint leaves for long enough, they tend to have a bitter aftertaste. To prevent this from happening. It is very important to saute the leaves till they are wilted.
- Use tamarind paste instead of tamarind for a quick version. You will need 2 tbsp tamarind paste for this recipe.
- Adjust the chilis as per your spice tolerance levels. If you are serving it to small kids, cut down the number of chilis by half or use Kashmiri chilis instead.
- Saute the Urad dal only on low heat to avoid burning. If you increase the heat while sauteing the dal, it may brown unevenly. This, in turn, will spoil the taste and flavor.
- While grinding, first pulse the mixture a few times. Then add water by the tablespoon. This will give you the correct texture.
- Personally, I do not prefer to add any tempering (tadka) to this dish. However, you can do it if you prefer. Please read the variations to know how to temper this dish.
Variations
While this is my go-to version, here are some variations that I make. Each one of them is unique and worth a try.
- Add coconut- while the original recipe here does not call for fresh coconut, I have used it to increase the volume. Coconut also gives a great flavor. A word of caution- skip the coconut during summer or when packing for lunch box as it tends to spoil the Thogayal quickly.
- Use a combination of coriander and mint to make Kothamalli Pudina Thogayal. Follow the same recipe but add 1 tightly packed cup of finely chopped fresh coriander leaves along with the mint leaves. You can also use the stalks. Great way to use kitchen scraps!
- Tip in some finely chopped raw onions after grinding. This adds a unique crunch and flavor to this dish.
- Add a tempering– heat a pan with 1 tbsp sesame oil. Crackle 1 tsp mustard seeds and add 1 tsp urad dal and chana dal each. When the dals begin to brown, transfer the tempering to the Thogayal.
Serving Suggestions
While the best way to enjoy this aromatic south Indian accompaniment is to mix it with hot rice, it also makes a great pair with these meals-
- Sambar Rice
- Rice, Rasam and Okra fry
- Curd Rice (Yogurt rice)
- Vegetable Biryani
- Dosa
- Rava Idlis
Method
Prep work
Pick and sort the mint leaves well. Place them in a colander and wash them to get rid of any residual mud. When done, spin it in a salad spinner or air dry to get rid of any moisture.
Steps 1 and 2
Heat a pan with sesame oil. When the oil has heated up, add the whole white Urad dal. Reduce the flame to the lowest heat. Saute until the dal begins to change color to a light brown.
Steps 3 and 4
At this point, add tamarind and fry till dal completely becomes golden. You need to do this on very low flame, taking care not to burn the Dal.
Steps 5 and 6
Once the dal is golden, add the dry red chilies and fry till they become plump.
Steps 7 and 8
Now, add the mint leaves and saute them till they are fully wilted. You will see that the mint leaves reduce in volume as they wilt in the heat.
When done, transfer to a high speed blender and add salt. Allow this mixture to cool down completely.
Steps 9 and 10
After the mixture is cool, pulse the mixture a couple of times to break down the chilis to smaller pieces.
Step 11 and 12
Now, add 2 to 3 tbsp and blend to a slightly coarse paste. You may add 1 to 2 tbsp more water if you find it difficult to blend.
Transfer the ground Thogayal to a clean and air tight container. Use as required.
Pudina Thogayal
Equipment
- 1 Frying Pan
- 1 ladle
- 1 Blender
Ingredients
- 1 tbsp cold pressed sesame oil
- 1/4 cup Whole white urad dal
- 10 grams tamarind or 2 tbsp tamarind paste
- 12 dry red chilis
- 2 cups mint leaves tightly packed
- 1.5 tsp salt or to taste
- 4 tbsp water Please refer pro tips in the blog post for more information.
Instructions
- Prep work
- Pick and sort the mint leaves well. Place them in a colander and wash them to get rid of any residual mud. When done, spin it in a salad spinner or air dry to get rid of any moisture.
- Heat a pan with sesame oil. When the oil has heated up, add the whole white Urad dal. Reduce the flame to the lowest heat. Saute until the dal begins to change color to a light brown.
- At this point, add tamarind and fry till dal completely becomes golden. You need to do this on very low flame, taking care not to burn the Dal.
- Once the dal is golden, add the dry red chilies and fry till they become plump.
- Now, add the mint leaves and saute them till they are fully wilted. You will see that the mint leaves reduce in volume as they wilt in the heat.
- When done, transfer to a high speed blender and add salt. Allow this mixture to cool down completely.
- After the mixture is cool, pulse the mixture a couple of times to break down the chilis to smaller pieces.
- Now, add 2 to 3 tbsp and blend to a slightly coarse paste. You may add 1 to 2 tbsp more water if you find it difficult to blend.
- Transfer the ground Thogayal to a clean and air tight container. Use as required.
Notes
- Mint leaves tend to have an underlying bitterness. To mask this taste, we add tamarind. This is why tamarind is what will make or break your Thogayal.
- From my experience, I have learned that when you do not saute the mint leaves for long enough, they tend to have a bitter aftertaste. To prevent this from happening. It is very important to saute the leaves till they are wilted.
- Use tamarind paste instead of tamarind for a quick version. You will need 2 tbsp tamarind paste for this recipe.
- Adjust the chilis as per your spice tolerance levels. If you are serving it to small kids, cut down the number of chilis by half or use Kashmiri chilis instead.
- Saute the Urad dal only on low heat to avoid burning. If you increase the heat while sauteing the dal, it may brown unevenly. This, in turn, will spoil the taste and flavor.
- While grinding, first pulse the mixture a few times. Then add water by the tablespoon. This will give you the correct texture.
- Personally, I do not prefer to add any tempering (tadka) to this dish. However, you can do it if you prefer. Please read the variations to know how to temper this dish.
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Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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Nice good recipe