Pudina thogayal recipe- south indian vegan mint leaves thogayal or semi dry chutney without tempering
Prep Time5mins
Cook Time5mins
Total Time10mins
Course: condiment, Main dish
Cuisine: Indian, south indian
Servings: 6
Calories: 79kcal
Ingredients
2cupsmint leavestightly packed
2tablespoonsurad dal
2tablespoonschanna dal
4dried red chilies
1/2teaspoonasafoetida
tamarindsmall piece
Salt
2tablespoons sesame oil
Instructions
Pick and rinse the mint leaves well. You can use thin stems as well.
Heat 2 tablespoons sesame oil in a pan. Add chana dal and fry for a minute.
Next add urad dal and fry.
Fry well till the lentils turn golden. Remove the fried ingredients to a mixer jar and let cool.
Now in the same hot pan add the mint leaves and saute for a minute.
Grind along with the fried lentils with required salt. Just pulse for few times without adding water for a coarse semi dry thogayal. Store in airtight container. Keeps well for 3-4 days in fridge