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- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Medium
The important thing to keep in mind is the delicate balance of red chilli, tamarind and salt in this dish. You could also add in a dash of jaggery for a twist in taste. When savouring with steamed rice, consider splashing on some sesame oil for a more flavourful experience.
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Thogayal is a common recipe used in south Indian kitchens, especially in Tamil Nadu. Pudina Thogayal is among the more popular thogayal versions. Some people savour it with plain rice and ghee, while others prefer it as a side dish to curd rice or sambar rice.
- Mint leaves (pudina) (1 cup)
- Black gram (urad dal) (2 tbsp)
- Dry red chillies (sabut lal mirch) (6 to 7)
- Tamarind (imli), de-seeded (lemon-sized ball)
- Salt (to taste)
- Coconut, scraped (2 tbsp)
- Oil (1 tsp)
- Asafoetida (hing) (¼ tsp)
- Pluck the pudina leaves off the stems and wash them thoroughly.
- Heat oil in a pan and fry the urad dal, lal mirch, hing and imli in it. Keep frying till the dal has turned golden brown. Take care to not burn it.
- Switch off the flame and toss in the pudina. Sauté for a few minutes.
- Next, add the coconut, stir and remove from flame. Set aside to cool.
- Once the mixture has cooled down, grind it into a fine paste. If needed, you could add 1 tbsp of water while grinding.
- Store in an airtight container and refrigerate. The mix can be used for upto a week.
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