Friday, June 28, 2013



In a cooking group in which I am a member, we from time to time make dishes based on recipes from well-known chefs and cooking experts. Today, there are ever so many cooking blogs and this gives us a huge variety of dishes to choose from. We were recently asked to choose and cook any recipe from Rak's Kitchen, a website/blog run by Rajeswari Vijayanand.

Being very fond of mint (pudina) and chutneys, I chose to make Pudina Thogayal, based on her recipe. Thogayal is a kind of thick, lentil-based chutney that you have with rice, along with some sesame oil. I find that thogayal is made, amongst other things, with lentils, mango, coriander, and mint.

Once the thogayal is made, store it in an air tight container in the fridge.

  • Fresh Mint Leaves, 1 cup
  • Byadgi Red Chillies, 10
  • Urad (Blackgram) Dal, 3 tbsp
  • Fresh Coconut Gratings, 2 tbsp
  • Tamarind, of the size of a small gooseberry 
  • Jaggery, 1 tsp
  • Salt, 1 and 1/2 tsp approx.

Wash the mint leaves
In a kadhai, dry roast the red chillies together with the urad dal until the dal turns golden
Add the tamarind and mint leaves
Fry for 20-30 seconds until the mint leaves reduce in volume
Allow it to cool
Add the coconut gratings, jaggery, and salt
Transfer to a mixer, add 2-3 tbsp of water and grind to form a thick chutney which is the thogayal

1 comment:

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