Kothamalli Thogayal Without Coconut | Coriander Leaves Thogayal Recipe

This Kothamalli Thogayal (also known as Kothamalli Thuvayal) is an absolute favorite in our home. If you are looking for the perfect coriander leaves thogayal without coconut, this is my mother-in-law’s signature recipe! I can confidently say her thogayals are among the best dishes she makes. The secret to a perfect thogayal 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!

We make thogayal varieties 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

Chitra

Kothamalli thogayal recipe without coconut | Coriander leaves chutney recipe to mix with plain rice

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Sides

Cuisine Indian, Tamil nadu

Servings 3 people

Ingredients

  

1x2x3x

To roast and grind

• 1 cup Coriander leaves / Cilantro ( 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

Make sure tamarind, jaggery, salt and red chilli are balanced. 

You can reduce the quantity of red chilli and reduce the quantity of tamarind and salt accordingly.

For variations, you can roast chana dal along with urad dal.

You can also add 1 to 2 tbsp of grated coconut if you like. But we don’t add as it reduces the shelf life. 

 

Keyword coriander leaves chutney for rice, coriander leaves recipes, coriander leaves thogayal, Coriander leaves thuvaiyal, kothamalli thogayal, kothamalli thogayal without coconut, kothamalli thuvaiyal recipe

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METHOD –  HOW TO MAKE KOTHAMALLI THOGAYAL

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!!

Try this easy and delicious Coriander leaves thogayal for rice and enjoy !