Tuesday, March 22, 2016

Pudhina (Mint) thogaiyal

Once a way the kitchen needs to smell of exotic herbs that bring a healthy and fresh aroma to the stale masala flavour in the air. In everyday Indian cooking the use of green leafy herbs cannot be discounted. So many health benefits and so detoxing too.

Pudhina or mint is one such herb which is so full of benefits. After a heavy meal day, pudhina infused lime water can do wonders to your intestines. Regular use of this herb helps to keep us healthy enough to keep binging on junk😀

Below is one of my favorite pudhina recipe which takes about 15 minutes to prepare and is super tasty with hot rice and ghee...yummm


-1 bunch of pudhina leaves
- 2-3 dry red chilies
- a small pinch of tamarind soaked in warm water 
- 1 tsp oil
- 1 tbsp Urad dhal
- 1/2 cup of shredded or sliced coconut
- a pinch of hing or asafoetida
- salt to taste

Prep time: 15 mins       Grind time: 5 mins


- Soak the tamarind in a bit of warm water and set aside
- In a kadai, heat 1 tsp oil, add the Urad dhal, red chilies and roast until the dhal turns red.

- Now add the hing, washed and drained pudhina leaves and salt.
- Fry it for a minute or two until the leaves come together.
- Switch of the heat and add the coconut and stir them together and set aside on a plate to let it cool.
- Once this cools, grind in a mixie/ blender along with the soaked tamarind.
- Remove on to a serving bowl and serve with rice, dosa or idli.


- Additionally, you can temper urad and channa dhal in a bit of oil and add after the pudhina has been made to a paste. This will give extra crunch when eaten with rice.


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