Kothamalli Thogayal | Thick Coriander leaves Chutney | Kothamally Thovaiyal without coconut for Rice

Back in Chennai, I used to get coriander leaves for even as less as some 8-10 stalks. But here in Pune, it is not like that. You get to buy only a whole big bunch and that too doesn't stay great for a long time even after refrigerating. That was when my mom suggested making thogayals with them for storing them better :) Deeps is a fan of this thogayal and he loves to pair it with curd rice. And you know what I would like to pair it with.. Yes, rasam sadam :) Or simply mix it up with rice and add a little bit of sesame oil too to the rice and that too would taste yum and heavenly. And for many it doesn't actually feel like having greens as such coz the other spices does that effect to the coriander and leaves you with a yummy condiment. Not that I do not like coriander leaves, ok :) So let's see how to make this then..

Recipe Source: Ma

 

I Took: 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

 

Makes : ¾ cup

I Used:

Oil	-	4 tsp
Coriander leaves	-	2 ½ cups (tightly packed)
Urad Dal	-	4 tbsp
Red Chilly	-	3 nos
Asafoetida	-	¼ tsp
Tamarind	-	½ tsp
Salt	-	As Needed

The Way:

1. Clean the coriander leaves by removing the roots and a little bit of the thick stem at the bottom. We need only the tender ones and not the thick stem. Then rinse them well in water to remove the mud and dirt. Drain them and keep aside. Use fresh leaves for making this thogayal. Avoid the yellow coloured leaves or the old ones

2. Heat the oil in a pan/kadai. Add the urad dal and red chilly and saute on a medium flame. Keep roasting them till the urad dal turns to golden colour. This should take around 3-4 minutes

3. Now add the asafoetida and give a quick stir

4. Then add the tamarind and saute for 2-3 minutes till they become soft and moist

5. Now add the cleaned coriander leaves and saute for a minute or two till the leaves wilt. Once done switch off the flame and allow them to cool

6. Once cooled, take them in a blender/mixie and add needed salt and grind them coarsely. If needed you can grind to a smooth paste. But we like them coarsely ground. Do not add water (if needed, maybe 2-3 tbsp but not more). This reduces the shelf life and changes the texture 

7. Transfer to a bowl and serve with rice and rasam or curd 

Notes:

• Use fresh coriander leaves for a tasty thogayal. Old leaves will surely compromise the taste

• This thogayal will stay good for 3-4 days if refrigerated in a clean container

• You can add coconut also to this thogayal. But would recommend to have it the same day itself

• Can add channa dal too. If adding adjust the urad dal quantity accordingly.  Would need around 4 tbsp of both the dals combined 

• Can add jaggery too if preferred. Adjust quantity to balance to the level of sweetness that you need. Would recommend around 1 tsp

Cheers,

Chitz