March 31, 2013

Pudina Thogayal | Pudina Thohayal - Vegan

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Pudina Thogayal or Mint Thogayal is very common in our household. The flavour of mint gives a refreshing treat to the taste buds. Thogayal is a south indian style chutney and makes used of roasted lentils and coconut.  The roasted lentils give the thogayal a nice volume and nutty texture while the coconut adds up to taste with a mild sweetness .

Mint as we all know is widely used in Indian cuisine.  As much as it is flavorful and aromatic,pudina has a lot of health benefits especially related to digestion and acidity . Pudina has a slightly pungent taste and hence it is always used in combination with other ingredients and spices so that the pungency can be balanced out .
In summers ,Jaljeera and Pudina Chaas are very refreshing and also hydrating when consumed with daily meal .

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Pudina Thohayal tastes delicious when served alongside a simple kootu (South indian style dal curry ),  mor kuzhambu(yogurt curry) or even a coconut based vegetable stir fry .

In my home , pudina thogayal is relished as an accompaniment to Vellarikaai (Cucumber) kootu or Chou Chou Kootu  and some papads.
I personally love to mix pudina Thogayal with hot rice and ghee and enjoy it as is .

Pudina thogayal also goes well with dosas,idlis or even rotis and puris. To serve it alongside dosas or idlis you can Slightly dilute the thogayal by mixing some warm water . Donot add too much water as the flavors will go off balance. 

Preparation Time : 10 mins
Cooking Time : 5 mins
Serves : 3-4

Pudina Thogayal is a south indian style chutney and makes use mint and roasted lentils. ,Pudina Thuvayal,Chutney Varieties,Mint Thuvayal,Mint thogayal


1 cup packed Mint leaves
1 tbsp Udad dhall
2 to 3 dry red chillies
2 tsp black pepper corns
pinch of asafoetida
small piece of tamarind
1 tsp jaggery grated (optional)
2 tsp grated coconut
salt as needed


  • Wash and dry the pudina/mint leaves nicely.
  • In a pan,heat a little oil and fry the udad dhall until golden brown. Fry the red chillies too until crisp .
  • Slowly add,the pudina leaves and saute well,until the aroma of pudina fills the room.
  • Lastly add the pepper corns ,asafoetida and saute just lightly until it turns a little crisp.
  • You can add the tamarind at this stage,so that the tamarind becomes soft and it will b easy to grind.
  • Transfer all the contents on a plate and cool for sometime.
  • Grind all the roasted ingredients along with coconut,jaggery and salt until smooth. 
  • Adjust water.Thogayal has to be slightly thick and not watery like chutney.


  1. Your Thogayal with mint, tamarind and jaggery sounds delicious - sweet as well as sour. This must taste great with roti and rice.

  2. My pudina plants are growing wild at the moment and I will love to make some of this. Do you think I can freeze some as well?

    1. If you want to freeze,you can skip the coconut and make the thogayal. That way the shelf life will be a little more than usual . Normally I refrigerate and consume it within 2 days.

  3. Pudina thogayal with Rasam rice (or steamed rice + Nallennai) is my fav combo. total comfort food


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