Mint & Coriander leaves thogayal - Pudhina & Kothamallli thogayal recipe :

Mint and coriander thogayal is simple to make and use for both tiffen and rice varieties...Its well suited for long traveling....Let's see step by step pictures...

Ingredients :

1. Mint leaves / Pudhina - 1 cup
2. Coriander leaves / kothamalli - 1 cup
3. Green chilies - 10 - 15 
4. Tamarind - 1 Big lemon size
5. Salt to taste

To Temper :

1. Oil - 3 to 5 tbsp
2. Mustard seeds - 1/2 tsp
3. Urad dal - 1/2 tsp

Method :

1. Clean and wash coriander leaves and mint leaves.
2. Heat oil in a kadai, add mint leaves, saute it for min.
3. Then add the coriander leaves, saute it for 5 - 7 mins.
4. Now add the green chilly and mix it well.
5. Finally add the tamarind piece and saute it for min and turn off the flame.
6. Let's cool down completely.
7. In a blender, grind everything with salt.In between sprinkle some water.Don't add too much water.
8. Heat 5 tbsp oil in a pan, add the mustard seeds once its splutter add the urad dal and put the thogayal and mix it well.
9. Cook for 5 - 7 mins. And Turn off the flame.
10. Let's cool down completely and store in a jar and use for  10 - 15 days.
11. Store in a refrigerator for 15 days.

Prepartion Time : 10 mins

Pudhina & Kothamallli thogayal

Cooking Time : 20 - 25 mins

Cuisine : South Indian

Picture :