Kothamallai Thogayal - Coriander Leaves Thogayal

Coriander thogayal is an easy to make thogayal variety. When you have a bunch of coriander leaves which is about to get dry, you can use it to make this dish. Even the stalks of the coriander leaves can be used. I have already shared a thogayal recipe made with mint leaves. This is just another variation, but I have added coconut in this.  

              

This is a flavourful dish that can be mixed with hot rice or can be had as a side dish for idli, dosa and curd rice. When mixed with rice, this can be served with any vegetable kootu and pappad or vadams. If handled properly, this can be stored in the refrigerator for minimum of 1 week.

                                                               

Kothamallai Thogayal - Coriander Leaves Thogayal Recipe

Makes  :  1 cup

Ingredients

• Coriander leaves  -  1.5 cups
• Gingelly oil  -   1 tbsp
• Red chilly  -  3 to 4
• Urad dal  -  2 tbsp
• Asafoetida -  a generous pinch
• Tamarind  -  a gooseberry size
• Salt  -  as required
• Fresh/desiccated coconut  -  1 tbsp

Method

• Wash and clean the coriander leaves. You can use the leaves and the thin stems too.
• Take oil in a pan and once heated, add urad dal, asafoetida and red chillies.
• When urad dal turns golden brown, add the coriander leaves.
• Roast in low to medium flame till the leaves shrink and the quantity is reduced.
• Add tamarind and coconut and give a quick stir.
• Switch off the stove and allow the ingredients to cool down.
• Grind this to a coarse paste by adding the required salt. Sprinkle little water only if required.
• Mix with hot rice and or serve it as a side dish for idli, dosa and even curd rice.       
• Refrigerate and use with a clean, dry spoon. You can also pack it for travel purposes if it will be used within a day.                      

                  

Notes

• Adjust the chilly quantity according to the spice level required.
• Use only gingelly oil as we use it for storage purpose. Use a clean, dry spoon every time. It can be stored for a minimum of 1 week if refrigerated.
• You can skip the coconut if you do not prefer.
• Thogayal is usually coarse in texture so you might end up not grinding the urad dal too fine, as we don't add water.

Try this easy and healthy thogayal!!