Mint Thuvayal

Mint thuvayal/thogayal goes very well with any variety rice, especially Lemon rice(link). Whenever we travel out with food, our go to option is lemon rice or curd rice with Mint thuvayal. Mint leaves will protect your gut during travel. Click here to know the medicinal benefits of homemade Mint Tonic. Not only during travel, whenever we make lemon rice at home, we always make this mint thuvayal as this is a divine combo.

I encourage you to grow mint leaves at home. It is so easy than you think! Once you get mint for cooking, use the leaves and rather than throwing the stems out, just plant them in a cover or pot (half-filled with soil). Thats it! Organic, healthy, medicinal and flavorful mint leaves will be available at home 24/7 🙂 Scroll to stare at mine!

Mint Chutney

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Serves: 4

Ingredients

• Gingelly Oil - ½ tsp
• Whole Urad dal - 1 tbsp
• Dry red chillies - 2 to 4
• Ginger - 1 inch piece
• Garlic - 1 big clove
• Tamarind - 1 inch piece
• Grated coconut - ½ cup
• Mint leaves - handful
• Coriander leaves - handful (equal to mint leaves)
• Salt - ½ tsp or as required

Instructions

1. In a dry pan, add ½ tsp gingelly oil.
2. Once hot, add 1 tbsp whole urad dal and fry in low flame.
3. Once urad dal starts to change color, add 2 to 4 dry red chillies as per your spice level.
4. Once red chillies puff up, add peeled ginger and garlic along with 1 inch tamarind piece.
5. By now, urad dal would have turned brown (not dark) and garlic will let out nice aroma. Add ½ cup grated coconut and fry for few seconds until aromatic. If you are taking out for lunch, fry coconut until it starts to change color.
6. Add washed mint leaves (without stem) and chopped coriander leaves (with stem) and turn off the stove. The pan's hotness is enough to shrink the leaves.
7. Just fry for few seconds and transfer the contents to a plate and let it cool down.
8. Add to mixie jar along with ½ tsp or required salt and grind without water.
9. Then add lil water and grind to desired consistency. Some like to have it coarse and some like to have it well ground. Do not add more water. It shouldn't be watery like chutney. It should be thick as shown in pictures.

Notes

1.Increase or decrease dry red chillies as per your spice level.
2.In the same recipe, you shall increase coriander leaves and skip mint leaves to make coriander thuvayal.
3.You shall reduce coconut or can skip it. But adding coconut increases the quantity as well as taste of the thuvayal.

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