Kothamalli Thogayal Recipe | Coriander Leaves Chutney
Coriander leaves, also known as cilantro or Kothamalli in Tamil, are an essential herb in Indian cuisine. These aromatic green leaves are often used as garnishes, flavor enhancers, or main ingredients in a variety of recipes. One such delicious and versatile dish is the Kothamalli Thogayal, a South Indian-style chutney that pairs beautifully with steamed rice and sambar or can also serve as an accompaniment to crispy vada recipes. Though this chutney is best enjoyed fresh, it can stay good for up to two days when stored properly.
This Kothamalli Thogayal Recipe uses fresh coriander leaves as the star ingredient, complemented by a blend of spices, coconut, tamarind, and jaggery, making it a perfect combination of tangy, spicy, and slightly sweet flavors. The chutney is easy to make and can be prepared in just a few minutes, making it an excellent choice for busy days when you’re looking for a flavorful side dish.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Leaves | 1 cup |
| Fresh Coconut | 2 tablespoons |
| Dry Red Chillies | 6 pieces |
| Oil | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Salt | As needed |
| Jaggery | 1 teaspoon (adjust as per taste) |
| Tamarind | 1 teaspoon |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Instructions for Kothamalli Thogayal Recipe | Coriander Leaves Chutney
-
Roast the Spices:
In a Kadai (wok), heat the oil over medium flame. Once the oil is hot, add the dry red chillies and the white urad dal. Fry them together until they turn golden brown and aromatic. This should take about 2 to 3 minutes. Once done, turn off the heat and allow the mixture to cool down. -
Blend the Ingredients:
In a blender or food processor, add the freshly grated coconut, the roasted dry red chillies, urad dal, jaggery, and tamarind. Blend them together into a coarse paste. The jaggery adds a sweet note that balances the heat from the red chillies and the tang from the tamarind. -
Add Coriander Leaves:
Once the initial mixture is blended, add the fresh coriander leaves to the blender. To achieve a smooth consistency, add just a little water, as required. Blend until the chutney forms a smooth and thick paste. -
Final Touches:
Add salt to taste and give the chutney one last blend to ensure the flavors are evenly distributed. -
Serve:
Your delicious Kothamalli Thogayal is now ready to be served! This chutney is best enjoyed as a side dish with a warm plate of steamed rice and sambar, or alongside crunchy vadas for a complete meal.
Allergen Information:
- Contains: Coconut, Urad Dal (which is a legume).
- May contain traces of: Nuts (if processed in a facility handling nuts).
Dietary Preferences:
- Vegetarian: This recipe is entirely plant-based, making it suitable for vegetarians.
- Vegan-Friendly: The recipe does not include any dairy or animal-derived ingredients.
- Gluten-Free: This chutney is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Tips for Making the Best Kothamalli Thogayal:
- Adjust the Spice Level: If you prefer a milder chutney, reduce the number of dry red chillies used. You can also remove the seeds from the chillies before roasting to further reduce the heat.
- Freshness of Ingredients: Always use fresh coriander leaves for the best flavor. The fresher the leaves, the more vibrant the chutney will taste.
- Coconut: Fresh coconut is preferred for this chutney, as it lends a creaminess and natural sweetness. However, if fresh coconut is unavailable, you can use desiccated coconut, but the texture may differ slightly.
- Storage: While this chutney is best consumed fresh, you can store it in an airtight container in the refrigerator for up to 2 days. The chutney will thicken as it sits, so you may need to add a small amount of water to loosen it before serving.
Conclusion:
The Kothamalli Thogayal (Coriander Leaves Chutney) is a quintessential South Indian side dish that brings out the bold flavors of fresh coriander in a delightfully simple and aromatic chutney. Whether you serve it with steamed rice and sambar or pair it with vadas, this chutney will surely elevate any meal with its bright, tangy, and slightly sweet flavors. Try this easy-to-make chutney for your next meal, and you’ll be adding a delightful burst of flavor to your table.
