Thogayal or chutneys are always I make whenever we want to have a simple and comforting lunch.
Kothamalli thogayal can be mixed along with white rice along with a dash of ghee or it can be served as an accompaniment for variety rice.Also this can be used as a side dish for idly and dosa.Usually my mom makes thogayal is in a slightly thicker side as she uses stone mortar to grind.The consistency is purely personal preference so adjust accordingly.
This recipe is with coconut and this can be stored in the refrigerator for 2 days and already I have shared Kothamalli thokku.
As today is the 4th Tuesday I sharing this recipe for the Tamizhar Samayal Tuesday Event started by me.Off to the recipe....................................
Preparation time ~15 minutes
Cooking time ~ 10 minutes
Serves ~ 2
|Coriander leaves/Kothamalli||1 cup(tightly packed)|
|Urad dhal/ulutham paruppu||2 tbs|
|Tamarind/Puli||1 inch piece|
For the tempering
|Curry leaves/karivepillai||few leaves|
Heat a tsp of oil and fry the red chillies and urad dhal to a golden brown color and remove it.Heat the same pan add 1/2 tsp of oil and saute the coriander leaves for a minute then add the grated coconut and fry it for a minute.
Grind the fried urad dhal,red chillies,tamarind and salt to a coarse powder.Now add the coriander and coconut and grind to a coarse paste with water as needed.
Do the tempering with 1/2 tsp of oil and add it to the ground thogayal and mix it well.
Kothamalli thogayal ready.Serve it with rice and ghee.
- Few sprigs of mint leaves can also be added for extra flavor.
- The amount of tamarind is very important to get a nice taste.