Sunday, July 13, 2014


Thogayal is a staple in our home and Pudhina thogayal is my all time favourite. Pudhina thogayal can be served with hot rice or as an accompaniment for idli/dosa.

Pudhina Thogayal


Fresh mint: 1 bunch
Bengal gram dhal/Kadala paruppu: 1 tsp
Urad dal: 2 tablespoon
Red chillies: 2 
Tamarind: a small gooseberry sized
Salt: 1/2 tsp
Asafeotida: a pinch
Oil: 1 tsp


  1. Remove the stems and stalks from the pudina and separate the leaves
  2. Wash the leaves thoroughly and keep it aside
  3. Heat 1 tsp of oil in a pan and add the redchillies.
  4. Once it has fluffed up a bit, add the urad and bengal gram dhal and fry until it turns reddish brown
  5. Now add the tamarind, hing and fry for a few seconds
  6. Switch off the flame and add the mint leaves and fry it in the same heat
  7. Allow to cool and grind it along with salt and water to a coarse paste

Step by step pictures:
Pudhina Thogayal

Pudhina Thogayal

Pudhina Thogayal

Pudhina Thogayal

Pudhina Thogayal


  1. Flavorful and delicious thogayal.. Love this with rice and nallenai.. yum..

  2. Love this thogayal with idlies,my favourite breakfast.

  3. Hai i tried this one and it came nice. But for what dish it is better to eat ? I prefer to eat with Idli , venpongal . If you want you can see the preparations in

  4. It is pudhina thogayal or thuvayal.