Kothamalli Thogayal recipe, Coriander Thogayal

Kothamalli Thogayal | Coriander thogayal is a simple recipe made using coriander leaves, red chili and coconut as main ingredients. We generally make pudina thogayal, kothamalli thogayal, paruppu thogayal, thengai thogayal at home. Yesterday while browsing through the Recipe index page of Jeyashri's Kitchen, i realised it never posted the recipe of kothamalli thogayal. I have posted kothamalli thokku recipe but not thogayal. This thogayal tastes great with plain rice and perfect combo for curd rice too. It goes well with dosa and  paratha too. Try out this simple South Indian style Kothamalli Thogayal and enjoy your meal.

Kothamalli thogayal recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 10 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Kothamalli Thogayal | Coriander thogayal is a simple recipe made using coriander leaves, red chili and coconut as main ingredients..

    Coriander leaves  a small bunch
    Red chili    4
    Urad dal  1 tblsp
    Oil   3 tsp
    Tamarind  a small piece
    Salt  as needed
    Coconut  4 tblsp
    Asafoetida  a generous pinch

Method  :

• Wash the coriander leaves and pat dry it.
• In a pan add 3 tsp oil and add the urad dal, red chili and tamarind.
• Cook till the dal turns golden brown. 
• Add asafoetida to this.
• Add in the coriander leaves and cook in a medium flame for 30 seconds.
• Switch off the flame. 
• Add salt and coconut to this.
• Let this sit in the pan for sometime.
• Once it is completely cool, take it out from the pan and grind into a fine paste.
• Add little water while grinding. 
• If more water is added it will be like a chutney. 
• Once done, take it out and store in a clean bowl.
• This stays good for 3-4 days if kept in refrigerator. 
• Mix the kothamalli thogayal with hot rice smeared with ghee or sesame oil and enjoy with any curry.
• We had with Poricha kootu and Eggplant tawa fry. 

Notes:

1. Tamarind balances the spiciness of the red chili, so do not skip that.
2. Do not cook more after coriander leaves is added, it will change the color of the kothamalli thogayal.    

    

Method with step by step pictures :

• Wash the coriander leaves and pat dry it.
• In a pan add 3 tsp oil and add the urad dal, red chili and tamarind.
• Cook till the dal turns golden brown. 
• Add asafoetida to this.

• Add in the coriander leaves and cook in a medium flame for 30 seconds.
• Switch off the flame. 
• Add salt and coconut to this.
• Let this sit in the pan for sometime.
• Once it is completely cool, take it out from the pan and grind into a fine paste.

• Add little water while grinding. 
• If more water is added it will be like a chutney. 
• Once done, take it out and store in a clean bowl.
• This stays good for 3-4 days if kept in refrigerator. 
• Mix the kothamalli thogayal with hot rice smeared with ghee or sesame oil and enjoy with any curry.
• We had with Poricha kootu and Eggplant tawa fry. 

Notes:

1. Tamarind balances the spiciness of the red chili, so do not skip that.
2. Do not cook more after coriander leaves is added, it will change the color of the kothamalli thogayal.

from Jeyashri's Kitchen https://ift.tt/2N6eyup