I often make kothamalli thuvayal, we both are great fan of that and also easy to make. But I rarely buy pudina as I don’t get ‘that’ fresh leaves. If I am lucky I use it for making biryani and chutneys mostly. But for past two visits to little India, I am buying a big fresh lovely bunch of pudina and making all possible recipes using it. Chutney, thuvayal, rice, biryani… I will soon post the pudina rice recipe. Thuvayal means my mom to me. She makes it very tasty. I can live simply with different thuvayals. Vj too loves thuvayal varieties. I have made it with little of coconut. You can omit that. What I love in thogayals is there is no need to season/ temper! .
|Fresh mint leaves||1 cup, tightly packed|
|Red chilli||10 - 12|
|Urad dal||2 - 3 tblsp|
|Tamarind||small gooseberry sized|
|Salt||1 & 1/2 tsp (approx)|
Store in a airtight container in fridge and you can use this for 1 week and best for your lunch box when mixed with steamed rice. Use generous sesame oil when you mix with rice. Simple vadams goes well with this.