Fragrance of fresh Pudina leaves always tempt us to use them immediately in our cooking. One of my favourite combo is the Pudina Thogayal rice with any Mor Kootu or Mor Kuzhambu. Its a wise idea to use Pudina leaves in regular cooking as its known for its medicinal effects. Though we use Pudina leaves in many of the dishes we make, this Thogayal variety is unique and goes well with white rice, as a good side for Idly, Dosa too..
Ingredients
Fresh Pudina Leaves -- 1 Bunch
Urad dal \ Mina Pappu \ Ulutham Paruppu -- 3 tsp
Hing \ Asafoetida -- 1 Dash
Dry red chillies -- 3
Green chilli -- 1
Tamarind -- 1 small pinch
Jaggery - 1 small pinch
Jaggery - 1 small pinch
Salt -- To Taste
Cumin Seeds - 1/2 tsp
Oil - 1 tbsp
Method
In a Kadai, add the oil first. When its heated up, add all the ingredients as mentioned above into the oil except Pudina Leaves. Fry them well and transfer them to a mixer grinder. Fry the Pudina Leaves in the same kadai with the remaining oil for few minutes till they get fried properly. Transfer them too to the mixer grinder. Grind them well to a coarse paste. Add required amount of salt to the Thogayal. Transfer the Mint \ Pudina Thogayal to a small bowl and its ready to eat. I don't add tadka to this Thogayal at all. If you wish, you can add some tadka to the Thogayal.
