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Kothamalli Thogayal
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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
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
Cook Time 5 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings 4
Calories

Equipment

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.

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