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.
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
- Wash mint leaves and coriander leaves thoroughly for 2 to 3 times. Set it aside.
- Heat oil in a pan, roast whole black gram/ ulunthu, bengal gram and dry red chillies, until they are golden brown in color.
- 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.
- 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.
- 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.