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. Most of us use these coriander leaves for garnishing many dishes. This kothamalli thogayal (Coriander leaves thogayal) is one of the spicy and delicious dish. We are going to make this thogayal dry so that it can have a longer shelf life. This is a very excellent accompaniment for Curd rice and also can be mixed with rice We can also mix it with curd and use it as a raitha as well. Try making this dish and you will surely love it. 



Preparation and Yield:
Preparation time3 hours
Cooking Time20 mins
Yield200gms
Recipe CategorySnacks
Recipe CuisineSouth Indian

Coriander(Kothamalli) Thuvayal
Coriander(Kothamalli) Thuvayal


Ingredients:
Coriander Leaves4 bunch or 5 cups
Red Chilli20
Urid Dal1/4 Cup*
Hing1/4 teaspoon
Salt To Taste
Tamarind1 small gooseberry size
Oil2 teaspoon
* 1 Cup = 250ml
Coriander(Kothamalli) Thuvayal
Coriander(Kothamalli) Thuvayal


Method:

  1. Discard the roots and chop finely the coriander leaves along with the stem roughly and keep it aside
  2. Wash the chopped leaves and stem nicely under running water to get rid of sand or dust particles
  3. Spread a clean white towel or cloth and spread the wet leaves  on the towel and allow them to dry in shade for 3 hours. We are going to dry grind the leaves so they need to be absolutely dry
  4. After 3 hours, Heat a pan and pour the oil in the pan and add the red chillies, urdhal and pinch of Hing and fry it till the dhal changes its color to red. Take these to a mixer and allow it to cool
  5. Grind all these ingredients to a fine powder along with tamarind and salt. Take these ground ingredients to a plate
  6. To the mixer jar, then add dry coriander leaves and grind it in intervals till they are nicely ground. Then add the spice powder and give a pulse or two so that the spice gets nicely incorporated with the leaves
  7. Transfer the ground coriander leaves thogayal to an air-tight container and store it in refrigerator and use it as and when needed. Use a dry spoon for longer shelf life
  8. Coriander Thuvayal is ready to serve with plain rice / curd rice and also with Idly/Dosa
  9. Coriander(Kothamalli) Thuvayal
    Coriander(Kothamalli) Thuvayal

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?
    Thanks,
    HN

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

    ReplyDelete
  3. Can we add tomatoes?

    ReplyDelete

 
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