Kothamalli thogayal recipe, coriander thogayal
In california, we get coriander leaves at a lower price compared to east-coast. Usually I buy four bunches of coriander leaves for two weeks. I make this thogayal every week. One week I ‘ll make this this thogayal and the other week, I would make kothamalli thogayal with curry leaves. However,I do not get curry leaves often here.
When it comes to non-vegetarian, I’ll make coriander chicken curry/malli chicken. This kothamalli thogayal goes almost with most of the dishes like idly, dosa, rasam, curd rice, sambar and also with rice. Mostly, I have it with rice.
You can also refrigerate this thogayal for two days. When I know I will have a busy schedule for next two days, I will make this thogayal and refrigerate it. There are several ways to make kothamalli thogayal and this is one of the easy and simple recipes. I will share more versions of kothamalli thogayal soon.
If you are interested in more thogayal recipes, then you might be interested are:
mango mint chutney
raw mango chutney
peerkankai skin thogayal
How to make kothamalli thogayal or coriander thogayal:
1. Wash the coriander leaves well. Discard the thick coriander stems, and use only the coriander leaves and thin coriander stems. Heat oil in a pan and add urad dal and red chillies. Fry till the urad dal turns golden brown, and then add the washed coriander leaves and coriander thin stems. Fry for two minutes. Let it cool down.
2.Then grind it along with tamarind, salt, and asafoetida without adding water. The ground mixture should neither be like a paste nor too thick.
3.In a small pan, heat a teaspoon of oil. Add mustard seeds and let it splutter. Then add the coriander paste and fry for three more minutes. Let kothamalli thogayal cool down.
Now, kothamalli thogayal is ready!Serve kothamalli thogayal with rice, idly and dosa.
- If you are planning to keep the kothamalli thogayal for a week or so, then add more oil. Oil will prevent it from getting spoiled.