Kothamalli Thogayal Recipe | Coriander Leaves Chutney
Discover the vibrant flavors of South Indian cuisine with this delectable Kothamalli Thogayal, a luscious coriander leaves chutney that pairs beautifully with steamed rice or as a delightful accompaniment to sambar. With its fragrant spices and the freshness of coriander, this chutney is sure to elevate any meal. Prepare to embark on a culinary journey with this quick and easy recipe that’s perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Leaves | 1 cup |
| Fresh Coconut | 2 tablespoons |
| Dry Red Chillies | 6 |
| Sunflower Oil | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Salt | To taste |
| Jaggery | 1 teaspoon (adjust to taste) |
| Tamarind | 1 teaspoon |
Nutritional Information
| Nutritional Element | Per Serving (Approx.) |
|---|---|
| Calories | 70 |
| Protein | 2 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Sodium | 60 mg |
Preparation Time
| Activity | Time (in minutes) |
|---|---|
| Preparation Time | 10 |
| Cooking Time | 5 |
| Total Time | 15 |
Servings
| Servings | Number |
|---|---|
| Total Servings | 3 |
Instructions
-
Heat the Oil: In a kadai (wok), add the sunflower oil and heat it over medium flame until it shimmers.
-
-
Sauté the Spices: Once the oil is hot, add the dry red chillies and white urad dal. Fry them together, stirring frequently, until the dal turns golden brown and releases a fragrant aroma. This process should take about 2-3 minutes.
-
Cool Down: Remove the kadai from the heat and allow the mixture to cool completely. This cooling step is crucial as it prevents the fresh coriander leaves from wilting when blended.
-
Blend the Mixture: In a blender, combine the cooled mixture of fried urad dal and dry red chillies with the fresh coconut, jaggery, and tamarind. Blend everything together to form a coarse paste.
-
Incorporate Coriander: Add salt and the coriander leaves to the blender. Blend again, gradually adding a small amount of water until you achieve a smooth and creamy consistency. Be cautious not to add too much water, as you want the chutney to remain thick and flavorful.
-
Serve: Your delicious Kothamalli Thogayal is now ready! Serve it warm or at room temperature alongside steaming bowls of rice and sambar for an authentic South Indian experience. This chutney also makes an excellent dip for snacks or an accompaniment to dosa and idli.
Tips for the Best Kothamalli Thogayal
- Fresh Ingredients: Use fresh and vibrant coriander leaves for the best flavor. If possible, look for organic options.
- Adjusting Spice Levels: Feel free to adjust the number of dry red chillies based on your spice preference. For a milder version, reduce the amount or choose milder varieties.
- Storage: Store any leftovers in an airtight container in the refrigerator. The chutney will keep well for about 3 days. Before serving leftovers, stir well and check for seasoning.
With its delightful balance of flavors and textures, this Kothamalli Thogayal is not just a chutney but a celebration of the freshness of coriander and the warm spices of South Indian cuisine. Enjoy this simple yet flavorful addition to your meal, and share it with family and friends to spread the joy of cooking!
