Kothamalli Thovayal Recipe – A South Indian Delight
Kothamalli Thovayal, also known as Coriander Chutney, is a traditional South Indian side dish that pairs beautifully with rice and various curries. The rich flavors of roasted urad dal, dried red chilies, and fresh coriander, blended with tamarind and coconut, create a delicious and tangy chutney that’s perfect for elevating any meal. Whether you serve it with hot rice, papad, or a hearty lentil dish like sambar, this chutney brings a burst of authentic flavors to the table.
Kothamalli Thovayal Ingredients
Ingredient | Quantity |
---|---|
Fresh coriander sprigs | 15 sprigs |
White urad dal (split) | 1/4 cup |
Dried red chilies | 5 |
Asafoetida (hing) | A pinch |
Tamarind | 20 grams |
Fresh coconut (grated) | 2 tbsp |
Oil | 1/2 tsp |
Salt | To taste |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | Approx. 45 kcal |
Protein | 2 g |
Carbohydrates | 7 g |
Fat | 1 g |
Fiber | 1 g |
Sodium | 120 mg |
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Servings
- Serves: 4
How to Make Kothamalli Thovayal – Step by Step
-
Prepare the Ingredients:
Begin by heating oil in a pan over medium heat. Add the white urad dal (split black gram) and roast it until it turns golden brown and aromatic. Set it aside on a plate to cool down. -
Toast the Dried Red Chilies:
In the same pan, add the dried red chilies and toast them for about 20 seconds until they release their fragrance. Remove and set them aside as well. -
Sauté the Fresh Coriander:
Now, add the fresh coriander sprigs to the pan and sauté them for a few minutes, until the leaves soften and wilt. Turn off the heat and allow the coriander to cool slightly. -
Blend the Ingredients:
In a mixer grinder, combine the roasted urad dal, toasted red chilies, sautéed coriander, tamarind paste, asafoetida, freshly grated coconut, and salt. Blend everything into a smooth or slightly coarse paste, depending on your preference. -
Serve and Enjoy:
Your delicious Kothamalli Thovayal is now ready! Serve it as an accompaniment to rice and curry, or enjoy it with crispy papad. You can also pair it with a variety of South Indian dishes like lobia sambar or chow chow thoran for a fulfilling meal.
Serving Suggestions
Kothamalli Thovayal pairs wonderfully with the following dishes:
- Rice: Serve alongside plain or steamed rice for a flavorful accompaniment.
- Sambar: Best served with tangy, hearty sambar like lobia sambar (black-eyed peas in tamarind gravy).
- Vegetable Thoran: Try it with a side of stir-fried vegetables like chow chow thoran.
- Papad: A crispy papad makes an excellent contrast to the creamy texture of the chutney.
Pro Tips for Making the Perfect Kothamalli Thovayal
- Adjust the spice level: If you prefer a milder chutney, you can reduce the number of dried red chilies. For a spicier version, increase the number of chilies to suit your taste.
- Consistency: Kothamalli Thovayal can be made smooth or slightly chunky, based on your preference. A thicker chutney can be used as a side, while a thinner chutney can be served as a dip.
- Tamarind Substitute: If you don’t have fresh tamarind, you can use tamarind paste as a substitute. Just reduce the quantity slightly, as tamarind paste is more concentrated.
- Make ahead: This chutney stays fresh for a day or two when stored in the refrigerator, making it a great option for meal prep or make-ahead lunches.
Conclusion
Kothamalli Thovayal is a delightful, tangy, and aromatic chutney that adds a burst of flavor to any meal. With its combination of fresh coriander, roasted urad dal, tamarind, and coconut, it’s a quintessential part of South Indian cuisine. Whether you’re enjoying it with rice and sambar or pairing it with crispy papad, this chutney brings a burst of vibrant flavors that are sure to satisfy your taste buds. Try it today and experience the rich and diverse tastes of South India in your own kitchen!