Pudina Thogayal Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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cooling time
5 mins
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Total Time
10 mins
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Servings
2
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Calories
80 kcal
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Course
Side Dish, Condiments
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Cuisine
Indian
Pudina Thogayal Recipe
Description
Pudina Thogayal uses fresh mint leaves combined with fried mustard seeds, urad dal, and chana dal for a rich, nutty background flavor. The dry red chili provides mild heat, balanced by the tartness of tamarind. The tempering of spices and lentils in sesame oil enhances the aroma and gives the chutney a toasted depth. The mint leaves are added carefully to prevent bitterness and retain their fresh herbal note.
The preparation involves steaming the spices and lentils until golden, then mixing them with mint leaves, tamarind, and salt to form a coarse paste. This paste has a thick, dense texture that spreads easily and can be served alongside steamed rice or incorporated into other South Indian meals as a flavorful side accompaniment.
The recipe can be adjusted to increase spiciness by adding more dry red chilies. Use only fresh mint leaves without stems to avoid bitterness. Scaling the recipe for larger servings is straightforward by maintaining ingredient proportions.
Ingredients
- 2 teaspoons sesame oil (gingelly oil)
- ¼ teaspoon mustard seeds
- 1 teaspoon urad dal (husked and split black gram)
- 1 teaspoon chana dal (husked and split bengal gram)
- 1 dry red chili - seeds removed
- ¼ teaspoon asafoetida powder (hing)
- 1 cup mint tightly packed), fresh pudina, leaves
- ½ tablespoon tamarind (without seeds)
- ¼ to ⅓ teaspoon salt or add as required
- 4 teaspoons water or add as required
Instructions
Preparation & frying lentils, spices and pudina
- First remove the leaves from the pudina stems. You will need about 1 cup tightly packed pudina.
- Rinse the leaves using a strainer or colander a couple of times. Drain all the water and keep aside.
- Heat gingelly oil (sesame oil) in a small pan. Keep heat to a low. Add mustard seeds and let them crackle
- When the mustard seeds start crackling, add urad dal and chana dal.
- On a low heat stirring often, fry the dals until they turn golden and become fragrant.
- Then add the dry red chili (broken and seeds removed) and asafoetida powder (hing).
- Mix and fry for a few seconds till red chilies change color. Take care that the chilli does not burn.
- Now add the rinsed mint leaves.
- If the pan has become very hot, then before adding mint leaves, you can even switch off heat and then add the mint leaves. The mint leaves will get cooked from the residue heat of the pan.
- Mix very well. Sauté mint leaves for a minute on a low heat
- Switch off heat and add ½ tablespoon tamarind. Make sure there are no seeds in the tamarind.
- Mix well. Let this mixture cool at room temperature.
Making pudina thogayal
- Then add everything in a chutney grinder or small mixer-grinder jar or a small blender.
- Add ⅓ teaspoon salt or add as required. Also add 4 teaspoons water or add as required.
- Grind with less water. While grinding scrape the sides and continue to grind.
- First grind to a coarse paste or a semi-fine paste. Do not make the pudina thogayal too coarse.
- Remove in a bowl and serve Pudina Thogayal as a side dish with steamed rice or with a south indian meal.
Notes
- Use only fresh mint leaves and avoid stems to prevent a bitter taste in the thogayal.
- Cook and brown the lentils thoroughly to develop a nutty flavor and aromatic base.
- Increase dry red chilies for a spicier version of the Pudina Thogayal.
- This recipe can be scaled up easily to serve more people by proportionally increasing the ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 300mg | 13% |
| Potassium | 160mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1024IU | 20% |
| Vitamin B1 (Thiamine) | 0.04mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.03mg | |
| Vitamin C | 8mg | 9% |
| Vitamin E | 0.1mg | |
| Vitamin K | 1µg | |
| Calcium | 67mg | 7% |
| Vitamin B9 (Folate) | 27µg | |
| Iron | 2mg | 11% |
| Magnesium | 23mg | 6% |
| Phosphorus | 24mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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