Kothamalli Thogayal | Coriander Thogayal | Thogayal recipe

Kothamalli Thogayal/Thuvaiyal, a perfect accompaniment made from coriander leaves that goes well with both tiffen items and rice. If i were to pick one chutney/thogayal to eat for rest of my life,without a doubt, i would chose corinader chutney/thogayal. As i like it so much,often I have prepared both chutney and thogayal with coriander leaves.Usually i prepare chutney for breakfast/dinner and thogayal as one of the accompaniment of our lunch.Since we dry roast all the ingredients before grinding and later saute them till all the moisture evaporates and become thick, it stays well for days in room temperature itself.

Kothamalli Thogayal

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2 to 4 
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients
Coriander leaves - 1 small bunch(3/4 cup tightly packed)
Grated Coconut - 1/4 cup(loosely packed)
Urad dal - 1 tsp
Red Chili - 2 or 3
Garlic - 2 pods(small)
Tamarind - a peas size
Oil - 1/2 tsp + 1/4 tsp
Mustard & urad dal - 1/4 tsp

Procedure

Heat a pan, add 1/4 tsp of oil, add urad dal and roast till it becomes golden brown.Remove it from the pan, then add the red chili & garlic in the same pan and roast till the chili becomes crispy.Remove the chili and garlic from the pan,then add coconut & tamarind and roast till the coconut becomes golden bown, remove from the heat and let it cool.Remove the coriander leaves from stem, no need to remove all the stem, just remove the thicker stems on the end and keep it ready. Add chili,garlic,coconut & tamarind into mixie jar and grind into coarse mixtureThen add the coriander leaves, salt and little water , grind into smooth pasteHeat the pan for tempering with 1/2 tsp of oil.Add mustard, let it splutter, then add the urad dal & grounded thogayal and saute it till becomes single mass.That's it, Kothamalli Thogayal is ready to serve.

Notes:

• Roasting coconut helps to increase the self life of thogayal.
• You can use green chili instead of red ones.
• While sauteing the thogayal, keep the flame in low to avoid burning at the bottom.