Saturday, June 15, 2013

Kothamalli Thogayal / Coriander Thogayal / Cilantro Chutney

Today's recipes is one easy, spicy, tangy, tasty & healthy Versatile dip/chutney that you can use with rice, rotis, dosa, idly,Adai, curd rice or any variety rice, sandwich spread etc. This Kothamalli thogayal is a healthy, nutritious, iron & fiber rich recipe and most important thing is it has the property to increase appetite. So this is a good choice of recipe for growing kids to increase their appetite naturally. My Maternal Mom often makes this thogayal for us and we love this thogayal with rice & idly. This thogayal stays fresh & good in room temperature for up to a week and is perfect side dish to pack for Trip along with variety rice or idlis.
Actually this thogayal is meant to grind coarsely with less water and it should resembles like a pickle but bcoz of my blender i could not grind it with less water and made like chutney. But if u have nice blender like Indian mixie then u can make it perfectly. If u grind it with less water n little coarsely it can be refrigerated for a month. Now off to the recipe...

Ingredients
  1. Cilantro/Coriander leaves/Kothamalli    2 bunches (4 cups - only leaves & tender stems)
  2. Tamarind Paste    1 tbsp or tamarind 1 gooseberry sized piece
  3. Dry Red Chilli     7 or 8 no.
  4. Garlic     1 or 2 cloves(optional)
  5. Salt     to taste
To Temper
  1. Oil      1-2 tbsp*
  2. Mustard seeds    1/4 tsp
  3. Urad dal/white lentils    1/2 tsp
  4. Hing    a generous pinch


Method
  • Wash coriander leaves in running water then cut off the thick stem and use the tender stems and leaves alone. Roughly chop and wash once again, drain well and keep ready.
  • Now in a mixie/blender, add chopped cilantro/coriander leaves, tamarind paste, dry red chilli, garlic and salt using little water blend it to a fine coarse paste.
  • After that heat oil in a pan, add mustard seeds allow to splutter then urad dal and roast till golden brown and now add the ground cilantro paste and hing and stir well.
  • Allow this to boil well and once the moisture drains and the chutney colour changes and flavor comes switch off the stove.
  • That's it..tasty Kothamalli thogayal ready, allow it to cool completely and store it in an clean and air tight container.
  • Serve as an accompaniment of ur choice.

Notes:
*If u are making it in small batch for ex with one bunch or less then use 1 tbsp or less oil for tempering and it can be used within a day or two.
But in case u want to store it for long time or taking it for ur trip then increase the oil amount and try to grind the thogayal with less water and cook it properly and use.
Adjust chillies to ur spice level, but this thogayal tastes great if it is lil' spicy.

Sending this recipe to Priya's Healthy Diet ~ Diabetic Friendly Recipes Event.



15 comments:

  1. I LOVE cilantro! This is a perfect sauce to go with some grilled fish!

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  2. yummy and delicious looking kothamali thogayal my h's fav :)

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  3. I love Cilantro thogaiyal, very beautiful clicks...

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  4. Love this thogayal with some oats porridge, bright and eye pleasing colour..

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  5. Yummy tangy cilantro chutney !! And I know the difficulty of not having an Indian mixie.. Nothing grinds without water :(

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  6. I love it.. I do it more often too..

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  7. Cilantro chutney looks so delicious and wonderful.
    Deepa

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  8. delicious chutney, perfect for tiffin n pasta recipes :-)

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  9. Perfect clicks and wonderful combination for any thing fried or indian

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  10. liked all your clicks sangee :) nice presentation too..

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  11. Perfect thogayal with some curd rice..

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