Easy to make pudhina thuvayal | mint thuvayal is a chutney kind of side dish, either we can mix up with white rice, or we can use it as a pickle for rice varieties. Sometimes, I would dilute the thuvayal to chutney consistency by adding water, so I can use it as chutney for idli and dosa. Thuvayal will be fresh for 10 days if we store it in the fridge.
Let us see how to make pudhina thuvayal | mint thuvayal
Ingredients
Method
- Heat the oil in a pan, add 2 tbsp of urad dhal, 5 dry red chili, saute
- Now add a pinch of asafoetida
- Add tamarind
- then add mint leaves, saute it for 30 seconds in low flame
- put the desiccated coconut, turn off the flame, mix well
- let this mixture to cool
- transfer this into a blender jar,
- Add enough salt, give 2 pulse in mixie
- then add 2 tbsp of water, then blend it into smooth paste
Stepwise Picture Recipe:
Note:
- Furthermore, If you are using normal coconut, fry it before adding coriander leaves for 5 minutes to get rid of moisture content, but adding (dry coconut) desiccated coconut would increase the life
- And also, Store it in a dry airtight container inside the fridge for up to 10 days
- Store it in a dry clean jar
- Always use a dry spoon to scoop up
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