Pudhina Thuvayal

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Pudhina Thuvayal

Pudhina Thuvayal , a south Indian style chutney that uses pudhina(Mint leaves) as the main ingredient in this spice blend. We south Indians prepare different types of chutneys but we call them as Thuvayal(Thogayal) and we mix it with rice and eat it. Ideally it is not served with dosais or idlies.

SYNOPSIS

Firstly buy a fresh bunch of Mint / pudhina from the grocery store and de-stem the leaves. Keep the leaves in water so that they don’t dry , Pudhina has the tendency to dry up faster. Take 3 green chillies and roughly chop them.

Other ingredients required to make this lip smacking thuvayal are ; White urad dal 4 tbsps , channa dal 2 tbsps , small amla / gooseberry sized tamarind , 4 dried red chillies , salt to taste preferably sea salt , compounded asafoetita 1 pellet and freshly grated coconut.

Take a wok , on medium heat , add 3 tsps of sesame seed oil (any cooking oil will do but sesame seed oil is healthier and gives nice aroma). Once the oil is heated add all the ingredients (Except coconut) including the pudhina (DO NOT ADD THE WATER , drain the water before adding it to saute). Saute them until the dals turn golden brown or until the aroma rises.

Take it off the heat and transfer this to a blender jar. Allow it to cool for about 10 minutes and add the freshly grated coconut( desiccated coconut or dry coconut powder is not advisable for this recipe as it will make the thuvayal to spoil faster) , add little water and grind it to smooth paste (if the paste is not smooth in the first attempt add little more of water and grind. Don’t add too much of water , the consistency should be semi solid or that of a regular chutney).

Transfer this to serving bowl and eat it along with plain white rice.

Pudhina Thuvayal

Summary

  • Cuisine: south indian
  • Style of Preparation: Tamilnadu Style
  • Course or type: side dish
  • Cooking Technique: Sautéing
  • Preparation Time: 5
  • Cooking Time: 5

Ingredients

1 cup Pudhina or mint leaves
3 green chillies
3 tsps sesame seed oil
1 compounded asafoetida
to taste sea salt
4 tbsps white urad dal
2 tbsps of channa dal
gooseberry sized tamarind
3 dried red chillies
water for assisting in grinding
1/2 cup freshly grated coconut

Steps

  1. De-stem the pudhina leaves and soak them in water.
  2. Roughly chop the green chillies and arrange all the ingredients mentioned.
  3. Take a wok / kadaai , on medium heat , add 3 tsps of sesame seed oil. Once the oil gets heated add rest of the ingredients(Except coconut) (Drain the water from the pudhina and then add it to saute).
  4. Saute this until aromatic.
  5. Take it off the heat and transfer this to a blender jar. Allow it to cool for about 5-10 minutes , add freshly grated coconut and then add little water and grind it to a smooth paste.
  6. Take this thuvayal in a serving bowl and serve it along with plain rice.
  7. This thuvayal / chutney will not be in dark green color. Since we add other ingredients and dried red chillies along with it and also we saute them on heat , hence the color will be of slight pale green.

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