Kothamalli thogayal, a finger licking chutney with fresh coriander leaves and lentils. A delicious accompaniment with rice.Jump to Recipe
Coriander or kothamalli thogayal, is a flavorsome condiment made with fresh coriander leaves and lentils. I also add a handful of fresh mint leaves to enhance the flavor of the thogayal.
A south-indian lunch thali is incomplete without a thogayal. Thogayal acts like a palate cleanser, the spices makes your taste-buds excited and ready for the next course of food.
For the past one week I have been posting lunch thali series. Nothing elaborate, just day to day thali meals I cook for my family. As I m starting to record this series in my blog, it gives me the enthusiasm to cook a different variety for my family too.
Table of contents
Chutney & Thogayal
Thogayal or thuvayal is a south-indian condiment made with lentils and spices. Whereas chutney’s made to pair with idly/dosa not necessarily include lentils.
As a south-indian we love our thogayal/thuvayal. Growing up in my parents home, our Saturday menu used to be thogayal/thuvayal and rasam. Coconut thogayal with milagu rasam is a delicious combination.
I m a thogayal fanatic. I make thogayals/thuvayals with almost any ingredient. Colorful thogayals like this amla & carrot thogayal and beets thogayal, adds lot of vibrance to your plate. Curry leaves thogayal and turmeric & ginger thogayal adds lot of health benefits.
Thogayal/Chutney’s are an easy way to make your family try a new ingredient or make them eat a vegetable which they are not found of. Like we all know the benefits of herbs, but not all enjoy finding it in our plates. Make them into chutney or thogayal or pesto, and enjoy it as dips/spreads, job done easy!
More Thogayal Recipes
Today’s Lunch Thali
Today’s thali features this simple kothamalli thogayal, as part of the dazzling dals theme of blogging marathon.
- Tomato Rasam
- Kothamalli thogayal/Coriander leaves thogayal
- Beans Coconut curry
- Buttermilk, not in picture
- Fresh Coriander leaves, the hero of this kothamalli thogayal recipe, I have also added a handful of fresh mint leaves for flavor. If you don’t have you can omit them.
- Spices, I have used black peppercorns and red chilies to spice the chutney. Peppercorns are optional, one can omit them.
- Coconut, freshly grated or frozen, do not skip coconut, they add flavor and also binds other flavors together.
- Dal, I have used chana dal and urad dal, they add volume to the chutney
- Sesame seeds and coriander seeds, as said earlier, they add a nice texture to the thogayal.
Step by Step Instructions for the Coriander Thuvayal
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- In a heavy bottom pan, add a teaspoon of oil, roast urad dal, chana dal, coriander seeds and curry leaves.
- Next add hing sesame seeds, red chilies, black peppercorns and roast until the dal turn golden brown.
- Towards the end, add 1 bunch of fresh coriander and handful of fresh mint leaves. Take it off the heat. Add coconut and tamarind to this and let it rest until the ingredients cools down.
- Once cooled, take them all together in a mixer jar, along with salt and grind to thogayal. Use only as much water needed to grind the contents. it might need around ¼ cup – ½ cup water not more than that.
- Remove the thogayal to a serving bowl and serve it along with rice and gingely oil.
- Any leftovers can be refrigerated up to 2-3 days in an air-tight container
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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Kothamalli Thogayal| Coriander Thuvayal | South Indian Lunch #4
- Indian style mixie or any heavy blender
- 3 tablespoon urad dal/black gram dal/Uluntham paruppuu
- 1 tablespoon chana dal/gram dal/Kadalai paruppu
- 6 nos red chilies
- 1 teaspoon coriander seeds/dhaniya raw
- 2 tablespoon white sesame seeds
- ½ teaspoon black peppercorns/milagu
- ⅓ cup fresh coconut, grated or sliced
- ⅛ teaspoon hing/asafoetida
- ¾ teaspoon salt or to taste
- 1 bunch Fresh coriander leaves
- a sprig of curry leaf
- handful of fresh mint leaves
- small lime-sized tamarind
- Heat a heavy bottom pan, add teaspoon of oil, roast urad dal, chana dal, coriander seeds and curry leaves. Keep the flame medium and roast to avoid burning.
- Once the dal starts browning, add hing, white sesame seeds, red chilies and black peppercorns to this and continue roasting
- The reason to add chilies and pepper towards the end of roasting is to avoid the burning of the same, which will cause lot of discomfort and also spoils the taste of dish. They will roast well in the pan heat while resting.
- Now finally add bunch of coriander leaves, just chop off the roots, and all the leaves and stalks together. The stalks have more flavor than the leaves. Add mint leaves and saute for a minute.
- Again the herbs will wilt in the pan heat, so no need to saute them after adding.
- Switch off the stove, add coconut and tamarind this pan. Let this cool down well.
- Once cool enough, take the roasted ingredients along with salt in a mixer jar. First grind it to a coarser paste. Add ¼ cup water and grind further. If needed add more water and grind it to a fine paste.
- Thogayal is thicker in consistency, so do not add more water. Remove the kothamalli thogayal to a serving bowl.
- Serve it as a side to steaming hot rice and a generous drizzle of sesame oil for a comforting meal. I paired it with beans curry and tomato rasam for our weekday meal.
- Any leftover thogayal can be refrigerated in an air-tight container for 2-3 days.