Kothamalli Thogayal Recipe | Coriander Leaves Chutney

Name: Kothamalli Thogayal Recipe | Coriander Leaves Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3
Cuisine: South Indian Recipes
Ingredients: 1 cup Coriander (Dhania) Leaves; 2 tablespoons Fresh coconut; 6 null Dry Red Chillies; 1 tablespoon Oil; 1 tablespoon White Urad Dal (Split); 1 null Salt as needed; 1 teaspoon Jaggery (adjust); 1 teaspoon Tamarind

Joshie Sharmila

January 20, 2017

3118 Ratings

Kothamalli Thogayal Recipe | Coriander Leaves Chutney

Time:Prep: 10 M|Cook: 5 M|Total: 15 M

Makes:3 Servings

Meal:Side Dish

Cuisine:South Indian Recipes

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

Ingredients

1 cup Coriander (Dhania) Leaves

2 tablespoons Fresh coconut

6 Dry Red Chillies

1 tablespoon Oil

1 tablespoon White Urad Dal (Split)

1 Salt, as needed

1 teaspoon Jaggery, (adjust)

1 teaspoon Tamarind

Instructions for 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.