Kothamalli Thogayal Recipe | Coriander Leaves Chutney
Coriander Leaves/Cilantro/Kothamalli is an important herb in Indian Cooking. we either use it to garnish are used as a flavouring agent. This herb can also be used as a main ingredient and used in preparing various recipes. One if it is Kothamalli Thogayal Recipe | Coriander Leaves Chutney. This thogayal stays good only for 2 days. This Kothamalli Thogayal Recipe | Coriander Leaves Chutney can be served as a side dish to the main meal of steamed rice and sambar or as a side dish to vada recipes.
if you like this recipe, try more chutney recipes like
10 M
5 M
15 M
3 Servings
Ingredients
- 1 cup Coriander (Dhania) Leaves
- 2 tablespoons Fresh coconut
- 6 Dry Red Chillies
- 1 tablespoon Sunflower Oil
- 1 tablespoon White Urad Dal (Split)
- 1 Salt , as needed
- 1 teaspoon Jaggery , (adjust)
- 1 teaspoon Tamarind
How to make Kothamalli Thogayal Recipe | Coriander Leaves Chutney
To prepare Kothamalli Thogayal Recipe | Coriander Leaves Chutney, in a Kadai add in the oil, once the oil heats up add in dry red chilli and Urad dal and fry till they become golden brown.
Then switch off the flame and allow it to cool down.
In a blender add in coconut and the roasted urad dal and red chilli, jaggery and tamarind.
Blend everything to a coarse paste and then add in the salt and Coriander leaves and make it into a smooth paste by adding a very little water.
Tasty Kothamalli Thogayal Recipe | Coriander Leaves Chutney is now ready to be served with steamed rice and sambar or as a side dish to vada recipes.
Kothamalli Thogayal Recipe | Coriander Leaves Chutney is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens