Kothamalli Thogayal is a traditional Tamil Nadu style thuvaiyal recipe made with fresh coriander leaves/ cilantro, red chilli, tamarind and lentils. In this post I am sharing my Mil’s signature coriander leaves thogayal recipe prepared without coconut for better shelf life and travel-friendly storage. This flavorful kothamalli thogayal recipe tastes delicious with hot rice, idli, dosa. The secret to a perfect thogayal for rice lies in the exact ratio of tamarind, red chillies, and salt. If even one of these goes a little high, you miss out on that authentic flavor and taste.
In our daily lunch menu, a traditional thogayal is a must-have. We love to mix this flavorful coriander chutney for rice with some hot plain rice and a drizzle of gingelly oil. It is also a fantastic side dish for curd rice and all your regular tiffin items like idli, dosa, upma, and pongal.
I have been making this for so long that I remember my daughter happily eating it when she was just a two-year-old toddler! Today, it is still Sendhil’s absolute favorite lunch box recipe, and I pack this thogayal rice for his office lunch regularly. Because it has no coconut, it has a wonderful shelf life and travels perfectly!
Check out the recipe for coriander leaves thogayal with step by step pictures.
Table of contents
What Is Kothamalli Thogayal?
Kothamalli Thogayal, also known as Kothamalli Thuvaiyal, is a traditional Tamil Nadu condiment made with fresh coriander leaves, lentils, red chillies and tamarind. It is a flavorful and aromatic side dish that is commonly served with hot steamed rice, idli and dosa. In Tamil, “Kothamalli” means coriander leaves and “Thogayal” refers to a thick, ground accompaniment prepared with minimal water.
Unlike regular chutney, which is usually smooth and served with tiffin items, thogayal has a thicker texture and a more concentrated flavor. It is often mixed directly with hot rice and a drizzle of sesame oil or ghee for a simple and comforting meal.
There are many variations of coriander leaves thogayal across South Indian households. Some recipes are with fresh coconut for a softer texture and mild sweetness, while others are prepared without coconut for a stronger coriander flavor and longer shelf life. This kothamalli thogayal recipe without coconut is a traditional version that stays fresh for a longer time and is ideal for lunch boxes, travel and everyday meals.
How to make Kothamalli thogayal – Step by step pictures
Wash coriander leaves. Soak tamarind in little hot water.
Heat a kadai with 2 tsp of oil and add red chillies, Urad dal. Roast it and keep it apart.
Now grind red chillies, soaked tamarind with salt and jaggery (should be very less) without water. Then add the coriander leaves. Make it a paste adding little water. Use the soaked tamarind water to grind. Grind to a coarse or smooth paste as you wish. We make it slightly coarse. If you wish to store this thogayal for long time, proceed to next step else mix the thogayal with plain rice adding gingely oil/sesame oil/ nalla ennai and enjoy
To store this thogayal for a week without refrigeration. Now heat a kadai with some gingely oil (2 tbsp) and put the thogayal into it. The water content in it will be absorbed and it thickens. Just mix it for a minute. Store in a box after it cools down. It can be refrigerated and kept for 10 days. This step is purely optional. U can enjoy this thogayal without sauting in oil. But shelf life will be reduced to 3 days. Delicious coriander leaves thogayal is ready to be served hot with rice. Enjoy!!
Variations for Coriander Thuvayal
Kothamalli Thogayal with Coconut: If you prefer the classic creaminess of coconut, you can easily add 2 to 3 tablespoons of freshly grated coconut to the kadai right after roasting the urad dal. Sauté it for just 30 seconds before grinding. Note: Adding coconut will reduce the shelf life to 1–2 days.
With Garlic: Add 2 cloves of peeled garlic along with the red chillies for an earthy, pungent twist.
Dal Alternatives: While pure urad dal gives the most traditional texture, you can use a 50:50 mix of urad dal and chana dal (bengal gram) for a nuttier aroma.
With more Greens: Sometimes we make a combo of coriander leaves, curry leaves and mint leaves to make this thogayal. Use equal quantity of all the 3, saute in oil for sometime and make this chutney. It tastes the best with rice, idli and dosa too.
Check out my other thogayal recipes below
Collection of 15+ thogayal varieties
Kothamalli thogayal recipe – Recipe Card
Kothamalli thogayal recipe / Coriander leaves chutney for rice
Ingredients
To roast and grind
- 1 cup Coriander leaves / Cilantro / Kothamalli ( 1 cup tightly packed)
- 2 tsp Tamarind — Big Gooseberry size Gooseberry size
- 4 Red chilli
- 1.5 tbsp Urad dal
- 1 tsp Jaggery powder OR Very small piece (peanut size)
- Salt To taste
Instructions
- Wash coriander leaves / kothamalli and set aside. Soak tamarind in little hot water.
- Heat a kadai with 2 tsp of oil and add red chillies, Urad dal. Roast it evenly golden and keep it apart.
- Now grind red chillies, soaked tamarind with salt and jaggery (should be very less) without water. Then add the coriander leaves. Make it a paste adding little water. Do not grind too thin. Make it a thick paste adding requireed water.
- Use the soaked tamarind water to grind. Grind to a coarse or smooth paste as you wish. We make it slightly coarse.
- If you wish to store this thogayal for long time, proceed to next step else mix the thogayal with plain rice adding gingely oil/sesame oil/ nalla ennai and enjoy !
- To store this thogayal, heat a kadai with some gingely oil (2 tbsp) and put the thogayal into it. Mix well. The water content in it will be absorbed and it thickens. Just mix it for a minute. Store in a box after it cools down. It can be refrigerated and kept for 10 days. This step is purely optional. U can enjoy this thogayal without sauting in oil. But shelf life will be reduced to 3 days.
- Delicious coriander leaves thogayal / Kothamalli thogayal without coconut is ready to be served hot with rice. Drizzle some Sesame oil or Ghee.
- Mix well and Enjoy !!
Notes
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FAQ
Kothamalli Thogayal has a thicker texture and stronger flavor because it contains roasted lentils and is ground with less water. Coriander chutney is usually smoother and is mainly served as a side dish for idli, dosa.
Yes. Fresh grated coconut can be added while grinding to make a softer and milder version. However, this traditional recipe is made without coconut, which helps improve shelf life and enhances the flavor of coriander leaves.
Kothamalli Thogayal without coconut stays fresh for 2 to 3 days when refrigerated in an airtight container. Always use a clean, dry spoon while serving to maintain freshness.
Yes. Although it is traditionally mixed with hot rice and sesame oil, Kothamalli Thogayal also tastes delicious with idli, dosa, adai, uthappam and even curd rice.
Yes. Coriander leaves are rich in antioxidants, vitamins and minerals. Since this recipe is made with lentils and fresh herbs, it is a nutritious accompaniment that can be included as part of a balanced diet.
Kothamalli Thogayal may taste bitter if the coriander leaves are overcooked, old or if too many stems are used. Using fresh coriander leaves and balancing the flavors with tamarind and lentils helps achieve the best taste.
Kothamalli Thogayal is a thick ground condiment made by grinding coriander leaves with lentils and spices. Kothamalli Thokku is cooked longer with more oil and has a pickle-like consistency, making it suitable for longer storage.
Try this easy and delicious Coriander leaves thogayal for rice and enjoy !
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