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Home » Condiments » Thogayal/Thuvayal Recipes » Kothamalli Thogayal | Coriander Thuvayal | South Indian Lunch #4

Kothamalli Thogayal | Coriander Thuvayal | South Indian Lunch #4

Apr 24, 2021 · Modified: Apr 26, 2025 by Priya_Srinivasan ·

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Kothamalli thogayal, a finger licking chutney with fresh coriander leaves and lentils. A delicious accompaniment with rice.

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Coriander thogayal

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 Varieties
  • More Thogayal Recipes
  • Today's Lunch Thali
  • The Ingredients
  • Step by Step Instructions for the Coriander Thuvayal
  • Recipe
  • Do you like the Recipe? PIN IT

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.

Thogayal Varieties

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

  • How to make beetroot thengai thuvayal
    Beetroot Thogayal | Beets Thuvayal | Chutney with Lentils
  • Carrot thogayal
    Carrot Thuvayal | Carrot Thogayal | Chutney with Lentils
  • Banana Stump chutney
    Vazhaithandu Thogayal |Banana Stump Chutney
  • Amla and Carrot Thogayal | Chutney with lentils

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
  • Rice
  • Buttermilk, not in picture
South Indian Lunch Thali 4

The Ingredients

  • 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.
Kothamalli thogayal making steps
  • 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.
Coriander thogayal making steps
  • 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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Recipe

Kothamalli Thogayal

Kothamalli Thogayal| Coriander Thuvayal | South Indian Lunch #4

Kothamalli thogayal, a finger licking chutney with fresh coriander leaves and lentils. A south-indian style chutney made with lentils and tamarind. A delicious accompaniment with rice
5 from 3 votes
Print Pin Rate
Course: Condiments, Side Dish, Sides
Cuisine: Asian, Indian, South-Indian
Keyword: Coriander recipe, Herbs thogayal, How to make thogayal, Kothamalli chutney, Thogayal and rice, Thogayal recipe, Thogayal with coconut
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Resting Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories:

Equipment

  • Indian style mixie or any heavy blender

Ingredients

  • 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

Instructions

  • 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.

Video

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
For Recipe VideosSubscribe & Follow @Icampinmykitchen on Youtube

Serve this flavorsome kothamalli thogayal with rice and a generous drizzle of gingely oil. If making as part of thali, just pair it with some comforting rasam and dry curry.

Do you like the Recipe? PIN IT

Kothamalli thogayal pin

More Thogayal/Thuvayal Recipes

  • Healthy and hearty pirandai thogayal
    Pirandai Thuvaiyal | Adamant Creeper Chutney
  • Turmeric & ginger thogayal
    Turmeric & Ginger Thogayal | Chutney for Rice
  • Ridge gourd peel thogayal
    Peerkangai Thol Thuvayal | Thogayal | Ridge Gourd Peel Chutney
  • Ajwain, Tulsi & Pudina Thogayal/Chutney - Condiment Recipe

Reader Interactions

Comments

    5 from 3 votes

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  1. Srivalli Jetti

    May 01, 2021 at 1:54 pm

    5 stars
    Wow Priya, such lovely colour to the pachadi...so healthy too! Love your thali and all the dishes are complimenting..good that you are sharing such healthy plate with us..:)

    Reply
  2. NARMADHA

    May 05, 2021 at 1:04 am

    5 stars
    kothamalli thogayal looks so flavorful and delicious. I don't add coriander and sesame seeds. Will try your version next time. Your thali is so simple and comfortable food which we can relish anytime.

    Reply
  3. Radha

    May 06, 2021 at 6:54 pm

    5 stars
    This is a delicious thogayal. The platter looks good too. I love the thogayal, kootu, and rasam combination.

    Reply
  4. sushma pinjala

    May 14, 2021 at 11:30 pm

    Wow I love chutnies, this is such a nice and flavorful one. Will definitely try soon.

    Reply
  5. Suma Gandlur

    May 18, 2021 at 2:39 am

    This is a flavor loaded chutney for sure. We make cilantro chutney differently. Will give this a try next time.

    Reply

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