fresh. My MIL makes pudhina thogayal very often. This is comfort food and a good accompaniment for idli, dosa, curd rice, or any variety rice when we travel. The sourness of the tamarind and the freshness of mint is absolutely finger-licking. I have even seen some having it for Poori. Mix the thogayal with rice and have it, believe me, it's very yummy. Why not, when everyone has a different taste to their food choices.
Preparation Time: 5 mins |Cooking Time: 15 mins |Serves: 4
Ingredients: Mint/Pudhina - 1 bunch
Coconut - 1/4 cup
Green chili - 5 to 6
Ginger - 1 inch
Urad - 2 tbsp
Tamarind/Puli - gooseberry size
Salt to taste
Oil - 1 tbsp
Method:
- Soak and wash pudhina. Drain and keep.
- Keep all ingredients ready in a plate, as it doesn't take much time to cook.
- In a kadai add oil saute urad to a light golden brown.
- Keep adding ingredients one by one and keep sauteing.
- Add pudhina and switch off immediately.
- Let it cool for a while.
- Add salt and coarsely grind.
- Enjoy with idli, dosa, curd rice.......
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