Kothamalli Thogayal, known as coriander leaves thuvaiyal, is a traditional South Indian condiment made from fresh coriander leaves, coconut, lentils, and spices. It is known for its vibrant green colour, refreshing aroma, and versatile use as a side dish, spread, or dip. This delicious and easy condiment adds fresh flavours to various South Indian dishes and is cherished for its health benefits and taste.
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South Indian Style Kothamalli Thogayal is a versatile dish that can be enjoyed as a side dish with rice, dosa, idli, or even a spread for sandwiches and wraps. The vibrant green colour and the refreshing aroma of coriander leaves make this thogayal a standout in South Indian cuisine.
Coriander Thogayal is often made in South Indian households, where it is prepared to accompany meals. It is a staple in South Indian cuisine and is typically made during regular meals or special occasions as a part of Indian Thali. The aromatic and flavourful nature of Kothamalli Thogayal makes it a popular choice for enhancing the overall dining experience.
Additionally, this coriander chutney is commonly prepared during festivals, weddings and gatherings as a part of South Indian Recipes, where its vibrant colour and refreshing taste add a touch of tradition to the spread of dishes. The process of making Kothamalli Thogayal is often a cherished tradition passed down through generations, with each family adding its unique touch to the recipe.
Why you will love making Kothamalli Thogayal
Flavorful: Combining fresh coriander leaves, fresh coconut, and spices creates refreshing and comforting flavours.
Simple & Easy: This recipe is made with simple, easily available ingredients and is a perfect choice for kitchen newbies who want to make a traditional South Indian Thogayal recipe. While there are many thogayal varieties, this one is the easiest of the lot and the most preferred one as well.
Healthy: Coriander leaves are known for their numerous health benefits, including antioxidants and vitamins. Thus, Kothamalli Thogayal adds flavour and nutritional value to the meal. A great way to add good greens to your meal.
Versatile Use: The resulting coriander leaves thogayal can be used in various ways – as a side dish, spread, or dip – allowing for creativity in meal planning and presentation. Thogayal rice is a staple dish in comfort South Indian meals.
Personal Touch: Adding your twist to the recipe, whether through spice variations or ingredient combinations, allows for a personal touch, making this thogayal all the more enjoyable.
How to make Kothamalli Thogayal Recipe
Wash coriander leaves and keep them ready.
Heat a tablespoon of oil in a pan. Once hot, add chana dal and urad dal. Roast the dals until they turn golden brown.
Add the dry red chillies, a pinch of asafoetida/hing and a small piece of tamarind in the same pan. Saute till the colour of the red chillies changes.
Add the coriander leaves with the tender stems. Saute for a minute.
Add the coconut and saute for another couple of minutes. Switch off.
Allow the mixture to cool, and add it to a mixer jar. Blend with the required amount of salt and very little water. Make a coarse paste. Freshly ground thogayal is ready.
This Delicious Kothamalli Thogayal is ready to be served with plain rice or your choice of main dish.
Tips & Suggestions to make the perfect thogayal
Fresh Ingredients: Always use fresh coriander leaves to get the best flavour.
Adjust Spice Level: You can adjust the number of red chillies according to your spice preference.
Storage: Store the thogayal in an airtight container in the refrigerator. It stays fresh for up to a week.
Texture: The texture of the thogayal can be adjusted by controlling the amount of water added during the blending process. A thicker or thinner consistency can be achieved based on personal preference.
Variations: Add curry leaves, mint leaves, and green chillies to this coriander thogayal for a variation.
Serving Suggestions
Serve coriander leaves thogayal with hot rice and ghee/sesame oil as a side dish.
Kothamalli Thogayal also tastes great when served with curd rice.
Apart from white rice, this delicious kothamalli chutney can be served with rasam rice, sambhar rice or any variety of rice.
Kothamalli thuvaiyal is a perfect side dish for dosa, idli, and soft chapati. It goes well with almost all South Indian breakfast recipes.
Serve as a spread for sandwiches and wraps
It is also a perfect accompaniment as dip for snacks like vada or pakoras
Frequently asked questions
Yes, you can omit coconut if you prefer. The thogayal will have a slightly different texture and flavour but will still be delicious.
When stored in an airtight container in the refrigerator, it stays fresh for up to a week.
The spiciness of Kothamalli Thogayal can be adjusted by varying the amount of dried red chillies used in the recipe. You can increase or decrease the chillies to suit your spice preferences.
Kothamalli Thogayal pairs excellently with steamed rice, dosa, and idli and can also be used as a spread for sandwiches and wraps. It adds a burst of fresh flavour to these dishes.
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Recipe Card
Kothamalli Thogayal Recipe | Coriander Leaves Thuvaiyal
Ingredients
- 2 cups Coriander Leaves with tender stems
- 1 tablespoon Urad Dal
- 1 tablespoon Chana Dal
- 4 Red Chilli
- 3 tablespoon Coconut
- Tamarind a small piece
- 1 tablespoon Oil
- Asafoetida/Hing a pinch, optional
- Salt to taste
Instructions
- Wash coriander leaves and keep them ready.
- Heat a tablespoon of oil in a pan. Once hot, add chana dal and urad dal. Roast the dals until they turn golden brown.
- Add the dry red chillies, a pinch of asafoetida/hing and a small piece of tamarind in the same pan. Saute till the colour of the red chillies changes.
- Add the coriander leaves with the tender stems. Saute for a minute. Add the grated coconut and saute for another couple of minutes. By now the coriander leaves would have wilted. Switch off.
- Allow the mixture to cool, and add it to a mixer jar. Blend with the required amount of salt and very little water. Make a coarse paste.
- This Delicious Kothamalli Thogayal is ready to be served with plain rice or your choice of main dish.