Pudina thogayal is frequently made at my home as all of us at home are big time lovers of pudina (mint leaves). This pudina thogayal is for rice, that can be made with or without coconut according to your preference. Mint thogayal not only goes well with rice but also had as a side dish with idli and dosa at my home. I make this mint thuvaiyal slightly different from the Pudina Chutney that I make for idli usually. I also pack this for my kids lunch box by mixing it with rice and it significantly reduces the morning madness for me. If you wish to use pudina in large quantity that will last for at least 1 week without getting spoiled, you have to check out the Pudina Thokku recipe.
1. Instead of tamarind, you can add a small piece of raw mango when its in season for a different taste.
2. You can skip adding coconut, but it will give more volume and a good taste for the thogayal.
3. When making this thogayal during summer season, to prevent it from spoiling quickly if you are going to pack it for lunch, sauté the coconut also along with urad dal and chilies.
4. You can skip the tempering as it will not change the taste of the thogayal that much.