Kothamalli Thogayal is a classic South Indian chutney made with fresh coriander leaves. This thogayal is a favourite in many households, thanks to its fresh produce available in local markets and its flavours and of course ease of preparation. It’s the perfect side dish for rice, dosa, or idli.

Whenever we get “nattu malli,” the tiny-leaf variety of coriander that’s incredibly fresh and aromatic, this thogayal is one of the first dishes we make. It’s a simple recipe that highlights the freshness of coriander, sautéed with lentils and chilies for a spicy, tangy flavor.

For dosa or idli, grind it into a smooth chutney by adding a little water. For rice, keep it coarse to enjoy the texture. Either way, Kothamalli Thogayal is sure to take your meal to next level with its fresh and earthy taste!

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Let’s Talk About Ingredients

• Coriander Leaves (Kothamalli): Fresh coriander is the hero of this recipe. The smaller the leaves, the more aromatic they are. If you don’t have “nattu malli,” regular coriander works fine.
• Lentils (Chana Dal and Urad Dal): These add texture and nuttiness to the thogayal. Toast them well to bring out their aroma.
• Red Chilies: They add a spicy kick. Adjust the quantity based on your spice tolerance.
• Shallots: These give the thogayal a mild sweetness that balances the spice. If shallots aren’t available, use big onion.
• Tamarind: A pinch of tamarind adds tanginess, enhancing the chutney’s flavor. You can substitute with tamarind paste.

Detailed recipe 

Video recipe

Check out onion coriander chutney, coriander coconut chutney, which are also good for idli/dosa and rice.

Instructions

Step 1: Sauté the Ingredients

1. Heat 2 tbsp oil in a pan over medium heat.
2. Add 1 tsp chana dal, 1 tsp urad dal, and 5 red chilies. Sauté until the lentils turn golden brown.
3. Add 10-12 shallots and continue sautéing until the shallots turn soft.

Step 2: Cook the Coriander

1. Add 1 handful of coriander leaves and a large pinch of tamarind to the pan.
2. Stir well and cook until the coriander leaves shrink and turn soft.

Step 3: Cool and Grind

1. Add salt to taste and let the mixture cool completely.
2. Grind the mixture into a coarse paste. Add a little water if needed to adjust the consistency.

Frequently Asked Questions

1. Can I use coriander stems in this recipe?
   Yes! Coriander stems are flavorful and can be used along with the leaves.
2. What’s a substitute for tamarind?
   You can use lemon juice instead, but tamarind gives a more authentic tangy flavor.
3. How long can I store Kothamalli Thogayal?
   Store it in an airtight container in the refrigerator for up to 2 days.
4. Can I add Coconut in this Thogayal? Yes You can add coconut like any other thogayal recipes.

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