Friday, July 11, 2008

Kothamalli thogayal (cilantro chutney)

Thogayal is a Tamil word for Chutney. Thogayal is common in most South Indian households specially when you need something tasty and need it fast. I used to prepare thogayal of different kinds… thogayal with dals, coconut, vegetables like pumpkin, peerkangai ( ridgegourd ), brinjal, karuveplai(curry leaves), coriander etc,. Kothamali (coriander)Thogayal is of one kind. Thogayal last longer unlike other curries.

Ingredients

Kothamalli............. 1 bunch

Urad Dal.................1/4 cup

Chana Dal..............1/4 cup

Red Chilli..................8 to 10

Asafoetida...............small piece

Tamarind.................small lemon size

Salt to taste


Method

1. Wash the coriander(kotthamalli) leaves(take only the leaves & discard the stalks)- wash well & drain. Keep aside.

2. Fry the dals, chilli asafoetida with 1tsp oil in kadai. fry till grolden brown & a nice aroma arises -

3. Add salt, tamarind & corriander leaves & toss nicely.

4. Now put the mixture into a blender & grind to a smooth paste. Do not add water. Make into small balls& store it. Whenever needed add water and use it.

5. Serve this chutney/thokayal for dosa, idli and curd rice.

6. Unlike uncooked chutneys, this can be refrigerated and used for a few days.

3 comments:

Suma Rajesh said...

its wonderful and should be tasty..i think it stays fresh nearly for 2 weeks rt in fridge rt?...

Le said...

tried this recipe. its awsome!!

Indupriya Raghunath said...

Thank you for the recipe.It was just the way my mom makes it.I was missing her food a lot and guess what ? not any more after trying this recipe - with pongal , it worked really good.