Saturday, June 15, 2013

Kothamalli Thuvayal / Coriander Chutney for Rice | Indian Chutney Recipes

I picked up three bunches of coriander leaves on my grocery shopping last time because they were on sale. Firstly, it is one of my favorite herbs, secondly, It is summer and the fresh herbs are in abundant and I reckon I should use it to the fullest. This is a simple thovayal recipe, a great side for rice. Substitute cilantro with curry leaves or mint leaves. The recipe works great for those too.
Coriander leaves / Cilantro - 1 bunch
Grated Coconut - 1/4 cup
Urad dhal - 1 1/2 tsp
Coriander Seeds - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 2 big cloves - halved
Dry Red Chillies - 5
Tamarind - size of a small gooseberry
Oil - 2 tsp
Heat oil in a kadai and add the urad dhal, coriander seeds, cumin seeds, garlic and red chillies with tamarind. Fry in medium-high heat until the urad dhal turns light brown. Add the coconut and fry for a minute. Reduce the heat, add the coriander leaves and fry for another minute. Remove from heat and allow it to cool. Grind to a smooth paste adding a little water. The chutney should be of thick consistency. Great side dish for idli, dosa, chapathi or bread. I love a dollop on hot rice with a few drops of gingelly oil. Divine!!


  1. delicious looking thogayal dear :)

  2. Healthy and definitely my kind of thuvayal,can survive for many days with it.


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