Spicy Coriander Leaves Thogayal | Kothamalli Pickle | Kothamalli spicy Thogayal
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.
Servings: 100 grams
Calories: 29kcal
Equipment
- Mixer Grinder
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
Nutrition
Serving: 1tablespoon | Calories: 29kcal | Carbohydrates: 3.4g | Protein: 0.3g | Fat: 1.6g | Sodium: 2.4mg | Potassium: 23.3mg | Fiber: 0.2g | Calcium: 8.1mg | Iron: 0.2mg