Kothamalli Thovayal Recipe (Dry Coriander Leaves Chutney)
Overview
Kothamalli Thovayal is a flavorful South Indian chutney that showcases the aromatic qualities of coriander leaves (dhania). This dry chutney pairs wonderfully with steamed rice, tomato rasam, and elai vadam, making it an excellent side dish for a comforting weeknight dinner. With its earthy flavors and a hint of spice, Kothamalli Thovayal is not only quick to prepare but also a delightful addition to any meal. This recipe is perfect for those seeking a vegetarian accompaniment that is both nutritious and bursting with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Leaves | 15 sprigs |
| White Urad Dal (Split) | 1/4 cup |
| Dry Red Chillies | 5 pieces |
| Asafoetida (Hing) | A pinch |
| Tamarind | 20 grams |
| Fresh Coconut (grated) – optional | 2 tablespoons |
| Sunflower Oil | 1/2 teaspoon |
| Salt | To taste |
Preparation Time
| Description | Time |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Total Time | 15 minutes |
Servings
| Description | Quantity |
|---|---|
| Servings | 4 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| South Indian Recipes | Side Dish |
Diet
| Diet Type |
|---|
| Vegetarian |
Instructions
-
Roasting the Dal: Begin by heating the sunflower oil in a pan over medium heat. Add the split urad dal and roast it until it turns golden brown. Once roasted, remove it from the pan and set it aside.
-
-
Roasting the Chillies: In the same pan, add the dry red chillies and roast them briefly until they become aromatic. Once roasted, remove them from the pan and keep them aside with the urad dal.
-
Sautéing Coriander: Next, add the roughly chopped coriander leaves to the pan. Sauté the leaves just until they begin to wilt. This should take only a couple of minutes; be careful not to overcook them. Once wilted, turn off the flame and allow the mixture to cool.
-
Grinding the Mixture: After the roasted ingredients have cooled, combine the roasted urad dal, dry red chillies, wilted coriander leaves, tamarind, asafoetida, grated coconut (if using), and salt in a blender or food processor. Grind everything together to a coarse consistency, adjusting the salt to your taste.
-
Serving: Transfer the Kothamalli Thovayal to a serving bowl and enjoy it as a flavorful accompaniment to steamed rice, tomato rasam, and elai vadam. This chutney not only enhances the meal but also adds a refreshing herbal touch that is characteristic of South Indian cuisine.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 80 |
| Protein | 3g |
| Carbohydrates | 12g |
| Dietary Fiber | 3g |
| Sugars | 1g |
| Fat | 3g |
Conclusion
Kothamalli Thovayal is a simple yet delicious dry chutney that brings the vibrant flavors of South Indian cuisine to your table. The combination of roasted urad dal, spicy red chillies, and aromatic coriander leaves creates a delightful balance of taste and texture that pairs beautifully with a variety of dishes. Whether enjoyed with rice or as a dip, this chutney is sure to become a staple in your kitchen. Embrace the simplicity and richness of this dish, and let it elevate your meals with its unique flavor profile.
