Coriander leaves are very good for health. These are stimulant and tonic. They strengthen the stomach and promote its action, relieve flatulence, increase secreation and discharge of urine and reduce fever. It is highly beneficial in deficienceis of vitamin A,B1,B2,C and iron.Here is the recipe made of kothamalli leaves (coriander leaves chutney). This goes very well with Thayir sadham (Curd rice) / More sadham. This can stay for upto one week if preserved well.

Coriander leaves - 1 bunch
Red Chillies - 5-6 (Depending on your spice requirement)
Urdhal - 3 teaspoon
Channa dhal - 1 teaspoon
Hing - A pinch
Salt - To Taste
Oil - 1 teaspoon
Tamarind - a small peanut size


  • Chop finely the coriander leaves and keep it aside
  • Pour the oil in the pan and add the red chillies, channadhal, urdhal and pinch of Hing and fry it till the dhal changes its color to red
  • Now add the coriander leaves and fry for sometime
  • Grind all these ingredients to a fine paste along with tamarind and salt
  • Coriander Thuvayal is ready to serve with plain rice / curd rice and also with Idly/Dosa
Servings: 3 persons
If you like this recipe then you can also try Kothamalli Kuzhambu (Coriander leaves kuzhambu)

Post a Comment Blogger

  1. Hi Subbu,
    Sorry if this is a silly question to the experienced, but you mentioned adding the two urdhal and channadhal to the dish above. Are they raw meaning no prior soaking or cooking required before adding to the pan?

  2. No need to prior soaking. They have to be dry to be able to fry. You will grind them finally.

  3. Can we add tomatoes?