Kalavai thogayal - Indian pesto with mint leaves, cilantro and curry leaves

This is one of the most sold out thoogaiyal at home. I cracked my little brain for its English translation - all I could get close to was the word 'Chutney'. But there is a thin line of difference between chutney and thoogaiyal. Thoogaiyal (a Tamil word) is in the form of a thick paste while chutney(s) have a more watery consistency. Thoogaiyals are made every now n then in any South Indian households. My mom makes it in a bulk quantity cos we use it for rice, dosa, idly and also as a spread for sandwiches.

This is a very simple dish prepared by using fresh mint/coriander/curry leaves.The tamarind n dry chillies add a special tangy spicy flavor to it. I am sure you will love its taste.


Ingredients

• 1 cup mint leaves
• 1/2 bunch coriander leaves
• 1 cup curry leaves
• 1 pinch asafoetida
• 2 tbs urad dhal
• 5 dry red chillies
• 1 small lemon size tamarind
• 2 tsp grated coconut (optional)
• oil
• salt

Method

Heat oil in a tava and add the urad dhal, asafoetida, dry red chillies. Once done, remove from flame and cool it.

Saute the mint and curry leaves in the same tava with little oil (if needed) till the raw smell disappears. Remove from flame and cool it.

Grind them along with other ingredients into a fine thick paste.

Serve with hot rice.
You can serve rice with hot ghee/ gingelly oil (optional) too!!


Note: This is a very nutritious thoogaiyal. It is rich in iron (curry leaves), vitamin C (coriander n mint leaves) and protein (Urad dal).