Kothamalli Thovayal Recipe (Dry Coriander Leaves Chutney)
Kothamalli Thovayal, also known as Dry Coriander Leaves Chutney, is a flavorful and aromatic South Indian chutney. Typically served as a side dish to accompany rice and lentil-based curries, this chutney is a perfect balance of earthy, tangy, and mildly spicy flavors. It’s a versatile and easy-to-make accompaniment that can elevate a simple meal with its vibrant taste. If you’re looking for a refreshing yet slightly tangy chutney that packs a punch, Kothamalli Thovayal is a must-try!
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Leaves | 15 sprigs |
| White Urad Dal (Split) | 1/4 cup |
| Dry Red Chillies | 5 whole |
| Asafoetida (Hing) | A pinch |
| Tamarind | 20 grams |
| Fresh Coconut (grated) | 2 tablespoons (optional) |
| Oil | 1/2 teaspoon |
| Salt | To taste |
Preparation & Cooking Time
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
Allergen Information
- This recipe contains coconut, which may be an allergen for individuals with tree nut allergies. While it is an optional ingredient, it adds a rich, creamy texture and flavor to the chutney.
Dietary Preference
- Vegetarian: This chutney is fully vegetarian and fits within a variety of dietary plans.
- Gluten-Free: Naturally gluten-free, making it a safe choice for those with gluten sensitivity or celiac disease.
Step-by-Step Instructions
-
Roasting the Urad Dal
Begin by heating a small amount of oil in a pan over medium heat. Add the split urad dal and roast it until it turns golden brown. Once done, remove it from the pan and set it aside to cool. -
-
Roasting the Dry Red Chillies
In the same pan, add the dry red chillies and lightly roast them for a few seconds until they become fragrant. Remove them from the pan and set aside. -
Sautéing the Coriander Leaves
Next, add the roughly chopped coriander leaves to the pan. Sauté them for just a couple of minutes until they begin to wilt but don’t let them crisp up. Remove the pan from the heat and let the coriander cool. -
Grinding the Ingredients
Once the roasted dal, chillies, and sautéed coriander have cooled, combine them in a mixer. Add salt, tamarind, asafoetida (hing), and the optional grated coconut. Grind all the ingredients together into a coarse paste. You can adjust the texture by adding a little water if needed, but traditionally, Kothamalli Thovayal is kept thick and chunky. -
Serve and Enjoy
Serve your Kothamalli Thovayal with a bowl of steamed rice, tomato rasam, and Elai Vadam (crispy rice wafers) for a delightful and traditional South Indian meal. This chutney can also be paired with dosa or idli for a satisfying breakfast or snack.
Tips and Variations:
- Coconut Option: If you prefer a smoother, creamier texture, the addition of fresh grated coconut adds richness and depth to the chutney. If you’re looking for a more intense flavor, you can skip the coconut.
- Spice Level: Adjust the dry red chillies according to your preferred spice level. For a milder version, use fewer chillies.
- Tamarind Variations: Tamarind is key to achieving the tangy flavor in this chutney. If you don’t have tamarind, you can experiment with lemon juice as a substitute, but the taste will be slightly different.
Conclusion:
Kothamalli Thovayal is a quintessential South Indian chutney that packs a punch with minimal ingredients. It’s perfect for those who love the natural freshness of coriander, with a tangy kick from tamarind and a subtle heat from dry red chillies. Its simplicity is what makes it such an enduring favorite in South Indian cuisine. Whether served with rice, dosa, or idli, this chutney is bound to become a staple in your kitchen.
