Kothamalli Thogayal | Coriander Leaves Thogayal

Thogayals are an excellent accompaniment for rice and comes handy on busy days or when you are lazy to make an elaborate lunch. Thogayals can be made with just coconut, or with vegetables and herbs. It goes well with plain rice as well as with a simple rasam. 

This thogayal is made with fresh coriander leaves and is spicy, tangy and flavorful. It pairs well with rasam, molagootal and also with other South Indian kuzhambu (gravies). I love to have it with some plain rice drizzled with ghee or gingelly oil. Kothamalli thogayal and curd rice make a great combo too! Its great way to finish off coriander leaves that need to be used up soon. This thogayal stays fresh for 3-4 days refrigerated in an airtight container.

Kothamalli Thogayal

Spicy dry chutney with coriander leaves, coconut, shallots, tamarind

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Servings 2

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Ingredients

• 1 cup tightly packed coriander leaves
• 2-3 small onion / shallots
• 1 clove garlic
• ½ tsp tamarind paste / marble sized tamarind
• 3 tbsp grated coconut
• 2 tsp gingelly oil
• 1 tbsp urad dal / ulatham paruppu
• 2 tsp chana dal / kadalai paruppu
• 3-4 dry red chillies
• ⅛ tsp asafoetida / hing
• Salt to taste

Instructions

• Heat 1 tsp oil in a pan. Add urad dal, chana dal, red chillies and asafoetida. Fry till the dals turn golden. Set aside.
• In same pan, add remaining 1 tsp oil. Add small onions, garlic and fry for 2-3 minutes. Then add coconut, tamarind and fry for 1-2 minutes.
• Lastly add the coriander leaves and saute for 30 seconds. Remove from heat.
• Allow it to cool. Grind them along with dals, chillies and salt to a coarse paste, adding little water if necessary.

Notes

• You can use coconut oil or any other cooking oil instead of gingelly oil.
• You can also use the tender stems of the coriander leaves for the thogayal. Roughly chop them up before adding.
• The thogayal is on the spicier side, so reduce chillies according to your spice level.

Course: Side Dish

Cuisine: Indian