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Before you jump to Mint dip/Pudina thogayal recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to mint dip/pudina thogayal recipe. You can cook mint dip/pudina thogayal using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Mint dip/Pudina thogayal:
- Take 1 cup fresh mint (stalks removed)
- Get 2 tsp urad dal
- You need 1/4 tsp hing/asafoetida
- Prepare 5 Dry red chillies
- Prepare 2 tsp oil
- Prepare to taste Salt
- Take 1 grape sized tamarind (without seeds); or 1 tsp tamarind paste
- You need 1/4 cup coconut (grated/powder); optional
- You need 2 tablespoons water (optional)
Instructions to make Mint dip/Pudina thogayal:
- Wash the mint leaves and let them dry. Ensure there are no insects as mint; grown naturally tend to attract worms.
- Add oil to a pan. Toss in urad dal; asafoetida and chillies. Sauté on low heat to the urad dal turns golden brown. Then toss in the mint. Make sure that the heat is low as mint cooks real fast. Add in the coconut if including; at this point. Sauté for 2 minutes more. Then turn off the stove. Let it cool.
- Now in a blender; add the mix from pan, salt, tamarind block and grind well to paste. If it appears to stick; add some water and grind well to paste.
- Thogayal ready! Serve with hot rice or dosa or idli. Or use it to add additional flavor in your Biriyani/Pulao.
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