Pudina leaves, commonly known as mint, are known for their numerous medicinal benefits, especially in stimulating digestion.
Thuvaiyal, a beloved South Indian condiment, is commonly served as a side dish alongside curd rice, idli, dosa, and chapati. Furthermore, it can be combined with hot rice for a delectable and expeditious meal.
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Pudina (Mint) Thuvaiyal
5
servings10
minutes10
minutesPudina leaves, commonly known as mint, are known for their numerous medicinal benefits, especially in stimulating digestion. This thuvaiyal, a popular South Indian condiment, is traditionally served as a side dish for curd rice, idli/dosa, and even chapati. Additionally, it can be mixed with hot rice for a quick and flavorful meal.
Ingredients
Pudina (Mint) Leaves – 1 cup
Coconut gratings – 2 tablespoons (Optional)
Urad dhal – 2 tablespoons
Red Chillies – 3 Nos
Tamarind – small gooseberry size
Garlic Flakes – 2 Nos
Hard Asafoetida – small piece
Salt -1/2 teaspoon or as per taste
Oil – 2 teaspoons
Directions
- To prepare the thuvaiyal, start by heating a teaspoon of oil in a kadai. Add asafoetida, urad dal, and red chilies and fry until the dal turns golden brown. Remove from the kadai and set aside.
- In the same kadai, add another teaspoon of oil and fry tamarind and garlic for a while before removing from the kadai.
- Next, add the mint leaves and fry until they slightly shrink. Finally, add coconut gratings and fry for a little while longer.
- Add the fried urad dal, asafoetida, tamarind, garlic, and red chilies to a mixie jar. Add salt and dry grind the mixture to a coarse powder.
- Next, add the mint leaves and coconut to the mixie jar. Add a little water and grind everything together to form a thick paste.
Recipe Video
Notes
- Adding coconut to this thuvaiyal is optional. For more spicy and tangy thuvaiyal, you can omit coconut and add one more chilli and little more tamarind. Adjust salt accordingly.