Coriander leaves thogayal/ Kothamalli Thuvayal is favourite to all of us, especially my husband likes it very much. My mother-in-law is very good in making it. Usually my MIL makes thogayal without coconut. I can say thogayals are among the best of her recipes.The ratio of tamarind, red chillies and salt is very important to make perfect thogayal. Even if one goes high, we can’t get the exact flavor & taste.
In our daily lunch, we definitely have any one of these thogayals. We mix this with plain rice and eat. You can have this as a accompaniment for curd rice, all Tiffin items (idli, dosa, upma, pongal etc.) too. Even my two year old baby likes it :). Also I pack this thogayal rice for my husband’s lunch which is his favourite lunch box recipe .
We make thogayals with curry leaves, coriander leaves,
mint, gongura,
garlic,
ridge gourd, brinjal ,
gooseberry etc.
Check out the recipe for coriander leaves thogayal with step by step pictures.
Kothamalli thogayal/ coriander leaves chutney for rice
Coriander leaves thuvaiyal recipe to mix with plain rice
Cuisine: Indian
Category: Sides
Serves: 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
Chitra Ganapathy
INGREDIENTS
1 cup - 240ml
To roast and grind
- Coriander leaves /Cilantro - A Medium size bunch ( 1 cup tightly packed)
- Tamarind -- Gooseberry size
- Red chilli - 6 nos
- Urad dal - 1.5 tbsp
- Jaggery- Very small piece( peanut size)
- Grated coconut - 1 tbsp (Optional, I don't add it)
- Salt - To taste
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METHOD - HOW TO MAKE KOTHAMALLI THOGAYAL
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Wash coriander leaves. Soak tamarind in little hot water.
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Heat a kadai with 2 tsp of oil and add red chillies, Urad dal. Roast it and keep it apart.
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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 !
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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!!
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