Kothamalli Thogayal recipe - 1
  • Recipe Cusine : Indian
  • Prep Time : 10 Minutes
  • Cook time : 10 Minutes
  • Serves : 3-4
  • Author : Jeyashri
  • Recipe Category : Lunch | Dinner
  • Description : Kothamalli Thogayal | Coriander thogayal is a simple recipe made using coriander leaves, red chili and coconut as main ingredients..

Coriander leaves a small bunch Red chili 4 Urad dal 1 tblsp Oil 3 tsp Tamarind a small piece Salt as needed Coconut 4 tblsp Asafoetida a generous pinch

Method  :

  • Wash the coriander leaves and pat dry it.
  • In a pan add 3 tsp oil and add the urad dal, red chili and tamarind.
  • Cook till the dal turns golden brown.
  • Add asafoetida to this.
  • Add in the coriander leaves and cook in a medium flame for 30 seconds.
  • Switch off the flame.
  • Add salt and coconut to this.
  • Let this sit in the pan for sometime.
  • Once it is completely cool, take it out from the pan and grind into a fine paste.
  • Add little water while grinding.
  • If more water is added it will be like a chutney.
  • Once done, take it out and store in a clean bowl.
  • This stays good for 3-4 days if kept in refrigerator.
  • Mix the kothamalli thogayal with hot rice smeared with ghee or sesame oil and enjoy with any curry.
  • We had with Poricha kootu and Eggplant tawa fry.
  1. Tamarind balances the spiciness of the red chili, so do not skip that.
  2. Do not cook more after coriander leaves is added, it will change the color of the kothamalli thogayal.

Method with step by step pictures :

  • Wash the coriander leaves and pat dry it.
  • In a pan add 3 tsp oil and add the urad dal, red chili and tamarind.
  • Cook till the dal turns golden brown.
  • Add asafoetida to this.
Kothamalli Thogayal recipe, Coriander Thogayal - 2
  • Add in the coriander leaves and cook in a medium flame for 30 seconds.
  • Switch off the flame.
  • Add salt and coconut to this.
  • Let this sit in the pan for sometime.
  • Once it is completely cool, take it out from the pan and grind into a fine paste.
Kothamalli Thogayal recipe, Coriander Thogayal - 3
  • Add little water while grinding.
  • If more water is added it will be like a chutney.
  • Once done, take it out and store in a clean bowl.
  • This stays good for 3-4 days if kept in refrigerator.
  • Mix the kothamalli thogayal with hot rice smeared with ghee or sesame oil and enjoy with any curry.
  • We had with Poricha kootu and Eggplant tawa fry.
Kothamalli Thogayal recipe, Coriander Thogayal - 4
  1. Tamarind balances the spiciness of the red chili, so do not skip that.
  2. Do not cook more after coriander leaves is added, it will change the color of the kothamalli thogayal.