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 is the spicier coriander leaves thogayal meant to be used as a pickle and as an accompaniment to curd rice. We also make a conventional coriander leaves thogayal which is much less spicer, which we use to mix with the white rice and consume it. Please click here for the recipe for the same.
Now coming to the recipe, 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. 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.
Recipe card to make Spicy version of the Coriander Leaves Thogayal
Spicy Coriander Leaves Thogayal | Kothamalli Pickle | Kothamalli spicy Thogayal
Equipments Needed
- Mixer Grinder
Servings: 100 grams
Calories: 29kcal
Kothamalli Thogayal is a perfect accompaniment for the curd rice. This thogayal is made spicer than the conventional thogyal which can be served as a pickle. Also it's slightly dry compared to the conventional one. It has very good flavor from coriander leaves and goes very well with curd rice. The shelf life of this thogyal is slightly less than the other pickle, but still it can come for about a week or two if it stored in air tight container in a fridge.
Print Recipe
Ingredients
- 4 bunch Coriander Leaves (or 5 cups of chopped coriander leaves)
- 20 nos Red Chili adjust as per your spice level
- ¼ cup Urad Dal 1 cup = 250 ml
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1½ teaspoon Salt adjust as per your taste
- 1 gooseberry size Tamarind (or ½ teaspoon of tamarind paste)
- 2 teaspoon Oil
Instructions
Preparation
- Discard the roots and chop finely the coriander leaves along with the stem roughly and keep it aside.
- Wash the chopped leaves and stem nicely under running water to get rid of sand or dust particles,
- 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.
Making of spice powder
- After 3 hours, Heat a pan. 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 slight brown.
- Take these to a mixer and allow it to cool.
- Grind all these ingredients to a fine powder along with tamarind and salt. Take these ground ingredients to a plate
- 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
- 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
- Coriander Thuvayal is ready to serve with plain rice / curd rice as a pickle.
Video
Nutritional Info
Nutrition Facts
Spicy Coriander Leaves Thogayal | Kothamalli Pickle | Kothamalli spicy Thogayal
Amount Per Serving (1 tbsp)
Calories 29
Calories from Fat 14
% Daily Value*
Fat 1.6g2%
Sodium 2.4mg0%
Potassium 23.3mg1%
Carbohydrates 3.4g1%
Fiber 0.2g1%
Protein 0.3g1%
Calcium 8.1mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method to make spicy version of Kothamalli Thogayal:
- Discard the roots and chop finely the coriander leaves along with the stem roughly and keep it aside
- Wash the chopped leaves and stem nicely under running water to get rid of sand or dust particles
- 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
- 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
- Grind all these ingredients to a fine powder along with tamarind and salt. Take these ground ingredients to a plate
- 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
- 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
- Coriander Thuvayal is ready to serve with plain rice / curd rice and also with Idly/Dosa
 |
| Coriander(Kothamalli) Thuvayal |
