Hello everybody, I hope you are having an amazing day today.it’s Gordon Hill. Today, we’re going to make a distinctive dish, mint dip/pudina thogayal. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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First thing which you have to understand is what the different terminology you’ll discover in recipes actually means. There are lots of new and at times foreign sounding terms you will see in recipes that are common. These terms may mean the difference in recipe success or failure. You should be able to obtain a good section in virtually any inclusive cook book that explains the different definitions for unfamiliar terminology. If you’re not entirely sure what is meant by"folding in the eggs” it really is in your best interests to check it up.
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Mint dip/Pudina thogayal is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Mint dip/Pudina thogayal is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have mint dip/pudina thogayal using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mint dip/Pudina thogayal:
- Get 1 cup fresh mint (stalks removed)
- Prepare 2 tsp urad dal
- Make ready 1/4 tsp hing/asafoetida
- Prepare 5 Dry red chillies
- Take 2 tsp oil
- Get to taste Salt
- Take 1 grape sized tamarind (without seeds); or 1 tsp tamarind paste
- Get 1/4 cup coconut (grated/powder); optional
- Take 2 tablespoons water (optional)
Steps to make Mint dip/Pudina thogayal:
- Wash the mint leaves and let them dry. Ensure there are no insects as mint; grown naturally tend to attract worms.
- Add oil to a pan. Toss in urad dal; asafoetida and chillies. Sauté on low heat to the urad dal turns golden brown. Then toss in the mint. Make sure that the heat is low as mint cooks real fast. Add in the coconut if including; at this point. Sauté for 2 minutes more. Then turn off the stove. Let it cool.
- Now in a blender; add the mix from pan, salt, tamarind block and grind well to paste. If it appears to stick; add some water and grind well to paste.
- Thogayal ready! Serve with hot rice or dosa or idli. Or use it to add additional flavor in your Biriyani/Pulao.
So that’s going to wrap it up for this special food mint dip/pudina thogayal recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!!
