Thogayal is a versatile dish and is present in all South Indian Cuisine. Today we will discuss Kothamalli Thogayal aka Coriander leaves Thogayal. I am a big fan of Thogayal and can live on Thogayal and curd alone.
Thogayal is a thick chutney like food made primarily from vegetables. Thogayal can be used as a main course in the form of Thogayal rice or as a side dish. Left over thogayal can be used as side dish for Idli/Dosa. My mother used to make coconut thogayal along with Idly/dosa if she has to pack these for lunch. It has longer life than chutney and would not spoil quickly.
Here is a simple Kothamalli Thogayal made with coriander leaves and coconut. Do try and let me know your feedback on this recipe.
Recipe Cuisine: Indian | Recipe Category: Side dish
Prep time: 15 mins |Cook time: 10 min | Serves: 4
Cleaned Coriander leaves (Kothamalli) – 1 bunch
Coconut – 3 Tablespoon
Puli/Imli – 1 Tsp (or a ½ inch bit)
Whole urad dal – 1 tablespoon
Red chillies – 3 or 4 nos
Asefoetida – 1 generous pinch
Oil – 1 tablespoon
Salt – to taste
- Heat oil in a kadai and add urad dal, red chillies and fry till golden brown.
- After switching off add the Puli in the oil.
- Add the ingredients in the kadai to a mixer. Add salt, coconut and Asefoetida coarse grind all ingredients.
- In the same kadai, add Kothamalli and give a stir till it reduces in volume.
- Add the kothamalli also to the mixer and grind well adding few spoons of water if needed.
I had thogayal today with Rasam. Do try and let me know your feedback.
- Normally only the coriander leaves are made into thogayal and stems are left out. If done so, you do not need to stir them in kadai. Simply add the leaves to the grinder.
- I had the stems too (leaving only the root) as stems have add a nice aroma and makes thogayal rich in fiber. Stems would not grind well in raw form, hence I sauté them before adding to mixer.