Mint-Curry leaves-Cilantro Thuvaiyal (Chutney)

Mint-Curry leaves-Cilantro Thuvaiyal (Chutney)

Thuvaiyal/Thogayal is a South Indian condiment. It is more like chutney but a little thick in its form and has lentils and spices along with the main ingredient(s). It is simple and easy to make and a perfect dish for a hurry burry cooking. Mint, curry leaves and cilantro are a great combination for making a spicy thuvaiyal.  It goes well with plain white rice and papad or with rasam/sambar rice or curd rice. It is also good with idli or dosa. Refrigerate it in an air tight container for 4 to 5 days.

Cooking time: 20 minutes

Spice level: 3.5 out of 5


  • Coriander leaves or cilantro – 2 cups (packed)
  • Mint leaves – 1 cup
  • Curry leaves – 2 to 3 strings
  • Oil – 1 and 1/2 tsp
  • Dried red chilies – 3
  • Ginger – 1″ piece
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Whole tamarind (no seed) – 1/2 tsp
  • Shredded coconut – 2 tbsp
  • Salt to taste

Method of preparation:

  1. Heat oil in a pan and add chana dal, urad dal and dried chilies.
  2. Fry till the lentils become golden brown. Transfer it to a plate and let it cool.
  3. In the same pan, add 1/2 tsp of oil and add ginger, mint, cilantro and curry leaves.
  4. Saute for a couple of minutes over medium heat until the leaves are shrunk (not too much). Allow it to cool.
  5. Pulse the roasted lentils and chilies in a blender for 3 to 4 times.
  6. Add the leaves, tamarind, coconut and salt, grind it to a coarse paste with a little water.
  7. Thuvaiyal is ready.

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5 Responses to Mint-Curry leaves-Cilantro Thuvaiyal (Chutney)

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    Ooo the many things this can go with!!

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