Pudina/Mint Thugayal

Pudina/Mint Thugayal


  • Pudina/Mint ~ a bunch
  • Tomato paste ~ 3 Tbsp.
  • Tamarind, Red chillies ~ to taste
  • Jeera ~ about a Tbsp.
  • Urud dal, Channa dal ~ about 1 Tbsp. each


  • Wash the mint leaves thoroughly and chop them coarsely.
  • In a skillet, add some oil, and once hot add the jeera and let it sizzle. Now add the dals and roast it to golden brown. Add the red chillies to this.
  • Now add the mint leaves and saute for about a min or two, following which add the tomato paste (can also use fresh tomatoes) and saute for a couple more minutes.
  • Turn off the stove, let it cool and grind this with tamarind and salt to a coarse paste.

Peanut Chutney

Peanut Chutney | Kadalai Chutney

  • Roasted peanuts, with their skin removed ~ 1 cup
  • Red chillies ~ 3 to 4
  • Tamarind paste ~ ½ teaspoon
  • Asafoetida ~ a pinch


  • Blend all the above with salt, adjusting the tamarind paste and red chillies as needed.
  • Temper some mustard seeds and urud dal in oil and add it to the blended chutney.

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