Kothamalli Thogayal
Spicy dry chutney with coriander leaves, coconut, shallots, tamarind
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.