Pudina Thogayal | Mint Chutney

I had to double check all my posts to actually believe I hadn't posted Pudina Thogayal (Mint Chutney) at all. We make this at least once a fortnight, especially on the days you just want to have plain rice,rasam and this chutney (or thogayal) for lunch or dinner. With the mercury soaring, I wanted to do just that. And it turned out to be an amazing idea - flavourful, aromatic thogayal teamed with curd rice was most refreshing, especially coz I was done with my spring cleaning (that lasted a good half day!) and gladly dug into the thogayal with gusto :) This recipe for mint chutney is very different from the Green Chutney we use for Chaats.. I relished today's dish as it came to very close as  mom makes it at home, and for once I was glad to equal her perfect recipe :)

Mint is great for general digestion as it relieves acidity and cures indigestion. Mint Pearls (or in liquid form) is recommended for relieving excessive body heat as well. Although commercially sold, I love this in its fresh form. Make it to a chutney / sandwich or chaat spread / Raitha, or even sprinkle liberally on fresh salads, its sure to perk up the dish. Lets get to the recipe now. Sending this to BM # 15, Vardhini's Vegetarian Side Dishes and my own event - Kitchen Chronicles Heirloom recipes hosted by Saras and also to Srav's CC - Seasonal Food. Also sending this to Jayanthi's event - WTML, event by Gayathri

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Prep time - 10 mins 

Cook time -  05 mins 

Serves - 3

Difficulty level - Easy

Serving suggestions - Curd Rice / Steamed Rice

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Ingredients:

• Pudina / Fresh mint leaves - 1 cup (packed tightly)
• Fresh grated coconut - 1/4 cup
• Urad Dal - 2 TBSP
• Dry Red chillies - 2 nos (adjust spice)
• Tamarind - a small gooseberry sized
• Salt - to taste
• Jaggery grated - 1/2 tsp
• Oil - 1 TBSP
• Tempering (optional) : Oil - 1/2 tsp, mustard seeds, asafoetida (a small pinch) 

Method:

1) Heat oil. Roast the dal & red chillies  on medium heat till the dals turn golden brown. Remove to a plate. Now in the same oil, saute the washed and drained mint leaves till they wilt a bit (about 3 -4 mins). Remove the leaves, and switch off the flame. In the hot pan, saute tamarind once for 1/2 min and switch off 

2) Grind the dal, mint leaves, grated coconut, tamarind with salt and jaggery to a thick paste adding very little water. Prepare tempering if you wish and add to the chutney and serve with hot steamed rice.