Mint thogayal with step by step pictures.
I love mint flavored dishes due to its refreshing aroma and different taste. My daughter also has started liking it and I make this mint rice once a fortnight for their lunch box. Whenever I buy a pack of fresh I always check for new recipes to make the most for the fresh mint. As most of the leaves wither soon which hurts me lots. In all my efforts I ended up throwing at least some bunches in the garbage.
While searching I ended up here to make this thogayal which goes well with rice. I just mixed up in hot rice with some pappad. It was totally the best combo. Do try it. To keep this thogayal for a long time, saute the ground paste in oil to remove any excess water and store.
Preparation time: 10 mins
Cooking time; 10 mins
Recipe type: dip/thogayal
Recipe Cuisine: Indian
- Mint leaves/ pudhina- 1 cup ( tightly packed)
- Red chilly-5
- Urad dal-1 tbsp
- Tamarind- a small berry sized
- Jaggery- a small piece
- Garlic pod-1(optional)
- Salt to taste
- Oil-1 Tsp
1. Clean mint leaves well in water, dry them over a kitchen towel.
2. Heat oil, roast urad dal, transfer to mixer.
3. Then add red chill, tamarind, roast, and transfer.
4. In the same oil add mint leaves and saute till it shrinks well. switch off. Add to the mixer.
5. Cool all the roasted ingredients and grind to paste with garlic, jaggery and salt. Add little water and grind.
6. To keep it for a long time: heat gingelly oil in the pan and saute the ground mix till all water evaporates. Cool and store.
Tasty mint thogayal is ready to mix up with hot steaming rice.
1. I ground it little coarse, but you can grind it a fine paste.
2. The original recipe did not use garlic but I used it as it helps in easy digestion.