PUDINA THOGAYAL recipe with step by step photos and details explanation :
Past two weeks my hubby is not good, he is not well and he himself asked for very very simple recipe, so i am double happy to prepare the thokayal. Since he is not well and sore throat and fever , he jumped in to the thokayal and rasam and had the same for all three days continuously. Coming to this recipe, I generally prepare this thokayal with Coconut , i never knew it taste best without coconut, until i tried. So why are u waiting? i know u are dam tired after diwali recipes and sweets, its tough to come back. so try this easy thokayal and enjoy the lunch.
check out my other thokayals
Oil – 1tbsp
channa dal – 3 tbsp
Urad dal – 3 tbsp
Garlic – 3 nos
Red chilly – 2 to 3
Tamarind – small pinch
salt – as required
Hing – a pinch
Mint or Pudina – 1 bunch (remove the leaves and wash it twice)
Coriander – 1/ 4 cup finely chopped and cleaned. (its optional but would recommend because nice aroma u get)
oil – 2 tbsp
Heat the kadai and add a tbsp of oil, once heat , add the channa dal , urad dal, garlic , red chilly ,saute till dal turns in to red, off the flame and transfer the dal to a plate, again in the same add the remaining oil and add the chopped mint and coriander leaves, saute till the raw smell goes. then Coarsely grind the dal part first then add the hing, salt, tamarind along with mint and coriander leaves.
Grind it nicely, if needed sprinkle some water, then use your hand and make the ball shape thokayal and serve with Hot rice, Usually amma keeps this thokayal in Wooden plate or bowl , enjoy the accompaniments with HOT pepper rasam or Paruppu rasam.
- Coriander leaves are purely optional but gives nice flavor.
- Some times you can add 1/4 cup of shredded coconut too but it wont have life time
- This chutney without coconut have nice life time ,
- Well go with Curd rice.
- Without coconut it will have nice life time of 4 to 5 days (when u re fridge it)