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kothamalli thogayal recipe without coconut
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Kothamalli thogayal/ Coriander leaves chutney for rice

Kothamalli thogayal recipe without coconut | Coriander leaves chutney recipe to mix with plain rice
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Sides
Cuisine: Indian, Tamil nadu
Keyword: coriander leaves chutney for rice, coriander leaves recipes, coriander leaves thogayal, Coriander leaves thuvaiyal, kothamalli thogayal, kothamalli thogayal without coconut, kothamalli thuvaiyal recipe
Servings: 3 people
Author: Chitra

Ingredients

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.