Mint leaves Thuvaiyal (Pudina Thogayal)

Mint leaves Thuvaiyal (Pudina Thogayal)

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 cup
    • Difficulty Level

Mint leaves Thuvaiyal (Pudina Thogayal):

Fresh mint leaves makes us fresh as well with its superb aroma and look. Mint leaves are used in many dishes for garnishing for the flavor that it gives to the dish.  Pudina thogayal is from my grandma’s kitchen and we have this always in our fridge and use as a second side dish regularly.

Mint leaves Thuvaiyal (Pudina Thogayal)

We sometimes use this as a spread on chappathis while traveling, to make the meal tasty and quick to eat. Of course can also be used as a spread on the bread while making sandwich. Green in color, this attracts our taste buds much more than any other similar chutneys.


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  • Pudina (Mint leaves) - 2 cups
  • Bengal gram dal - 3 tsp
  • Urud dal - 3 tsp
  • Cumin (Jeera) - 1 tsp
  • Red chilli - 2 (or more if you want it spicy)
  • Tamarind - 1 pinch
  • Oil - 2 tsp
  • Salt


  • 1. Gently wash the pudina leaves to remove any mud in it and drain.
  • 2. Heat oil in a pan and add the bengal gram dal, urud dal, jeera, dry red chillies and tamarind. Fry them till the dal color changes to golden brown.
  • 3. Add the pudina leaves into this and fry till the leaves get shrink. Switch off the flame and let it cool.
  • 4. Grind this using a mixer along with required salt, as a coarse thogayal.
  • 5. If you prefer, you can store it in the fridge and use for about a week.

Additional Tips and More Variants

  • If you are giving this for kids, remove 1 red chilli before grinding.
  • The color of the thogayal might turn dark with time, do not worry, it is safe to use.

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