Pudhina Thogayal is a typical South Indian style healthy green dip for your finger foods. Serves as a great appetizer. It is a superb combo with hot rice with ghee, curd rice, idly, and dosa.
My mother’s secret mint pickle to enjoy with other South Indian Recipes. You will become a die-hard fan of this recipe. The food becomes extra delicious dipping into it.
We Indian loves spicy food because that just creates an aroma in the food. Every day we need some new dips (Chutneys) so here is it is. A very unique and tasty pickle to try for.
Pudhina Thogayal’s final outcome looks like a deep dark green chunky paste and relishes mild spicy with a sour taste. You can prepare this with fresh coconut also.
But make sure you don’t preserve this for more than 2 days. But if you want it for more days than avoid adding coconut.
I prepared it without coconut and thus you can refrigerate this ultimate outcome in a tight container and it will be good for 15-20 days.
You can use any edible oil but when you prefer sesame oil, it gives additional flavor to it and helps to preserve for a long time.
Ingredients of Pudhina Thogayal
- Mint Leaves - 2 cups (tightly packed)
- Garlic - 10 -15 pulses
- Ginger - medium piece (chopped)
- Urad and Chana dal - 1 tbsp
- Green Chili - 1 -2 (optional)
- Red Chili - 5-6 (tune to taste)
- Tamarind - lemon (medium-size)
- Sesame Oil - as required
- Mustard Seeds - 1/4 tbsp
Steps for Pudhina Thogayal
Wash and clean the mint leaves/pudhina leaves until you get satisfaction. Keep it aside to dry.
Heat tablespoon of oil with a medium flame once hot add the red Chili, dal and fry until it turns the colour.
Take this and keep it aside then add garlic, ginger on the same pan and continue to fry a few moments.
Add mint leaves and fry 5-7 minutes under a medium flame. Once it has done keep it aside to cool.
Grind the mix all together with tamarind, appropriate salt, and water. (it should be a smooth paste don't add too much of water)
Heat oil with a medium flame once hot add mustard seeds when it splits add the stuff and continue cooking until it gets separated from the oil. (stir often)
That's it. A colourful and healthy homemade style Pudhina Thogayal/mint leaves pickle is ready to serve.
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