It is one of the easiest side item for rice. This time we got the supply of pudina from our terrace garden which incidentally was our first harvest. This variant of pudina thogaiyal is without coconut and garlic. It tastes yummy when mixed with hot rice topped with a tsp of ghee. It also tastes great with curd rice.

5 from 1 vote


A healthy and tangy mint thogaiyal goes well rice
Prep Time10 mins
Active Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: South Indian
Keyword: Mint, Pudina, Thogaiyal, Without coconut, without garlic
Yield: 5 People
Author: Srimathi Sundararaman


  • 1 1/2 Cup Pudina leaves washed and cleaned
  • 1 Cup Small Onion peeled
  • 1 1/2 tsp Urad dal
  • 4 Red chillies
  • Small goose berry sized tamarind
  • Salt to taste
  • 1/4 tsp Asafoetida
  • 2 tsp Oil


  • Heat oil in a kadai and add urad dal and red chillies
  • When the dal turns brown add tamarind and asafoetida
  • Add small onions and saute till onions turn light brown
  • Then add the Pudina leaves and saute it for two to three minutes. Switch off the stove
  • Cool the mixture and blend it to a smooth paste. If necessary sprinkle water while grinding


  1. If you want you can add tomatoes. This should be added after the onions turn brown. If tomatoes are added then reduce the size of tamarind.
  2. If tomatoes are used then the consistency of the thogaiyal will be little more watery and can be used for Idli, dosa and chapathi as side dish.
  3. If coconut is used then the texture and taste of thogaiyal will be different.

1 thought on “PUDINA (MINT) THOGAIYAL”

Leave a Reply

Your email address will not be published.

Recipe Rating