Kothamalli Thogayal/Coriander Chutney

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....................................

Basic Information

Preparation time ~15 minutes
Cooking time ~ 10 minutes
Serves ~ 2


Coriander leaves/Kothamalli1 cup(tightly packed)
Urad dhal/ulutham paruppu2 tbs
Red chilly/varamilagai3-4
Coconut/thenagi(grated)4 tbs
Tamarind/Puli1 inch piece
Saltto taste
Oil2 tsp

For the tempering

Mustard seeds/kadugu1/4tsp
Curry leaves/karivepillaifew leaves
Asafoetida/perungayama pinch


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.
This recipe is off to Tamaizhar Samayal Tuesday.

Kala Channa Chaat/Salad - Black Chickpeas Salad

For this edition of blogging marathon I  chose the evening snacks and I will be showcasing the evening snacks for next few days.
For day 1,its a simple and healthy snack cum chaat can be made in no time.Here I used black chickpeas,if you want you can use the white one,lets move on to the recipe..............

Basic Information

Soaking time ~ 6-8 hours
Preparation time ~15 minutes
Cooking time ~ 10 minutes(to cook chickpeas)
Serves ~ 2


Black chickpeas/kondakadalai1 cup(soaked)
Roasted peanuts/verkadalai1-2 tbs
Onion(finely chopped)1(small size)
Tomato(finely chopped)2 tbs
Green chilly/pachamilagi1-2 (chopped)
Grated Carrot1-2 tbs
Raw mango/mangai(chopped)1-2 tbs
Chaat masala powder1/4 tsp
Roasted Cumin powder1/4 tsp
Coriander leaves(chopped)2 tsp
Lemon juice1-2 tsp
Salt1/2-3/4 tsp


  • Cook the soaked chickpeas in a pressure cooker for 2 whistles along with 1/2 tsp of salt, in a medium flame.Drain the excess water and keep it aside.
  • To this cooked chickpeas add the all the ingredients except lemon juice,finally squeeze the lemon juice and mix it well till everything gets blend well.

Serve it immediately.


  • To make it more healthier and colorful,steamed corn kernels can also be added.
  • Instead of lemon juice,aamchur powder can also be used.
Check out my fellow bloggers participate in Blogging Marathon #40.
Also sending this one to Kids delight-Fat free kid's friendly recipes event happenings atPriya's Space started by Srivalli.

Cabbage Pakora/Cabbage Fritters - Virtual Birthday Treat for Divya

Today is a special and its birthday for one of blogger buddy Divya of Divya's Culinary Journey.To celebrate her birthday we group of friends planned to do a virtual treat.So we decided to share dishes from starter to dessert and I opted to share starter cum snack.
Usually pakoras are made with gram flour aka besan but this is a slightly different one with the soaked bengal gram dhal (channa dhal) and urad dhal.The pakoras came out very well and it was so soft even after cooling as urad dhal is used.
These pakoras can be eaten as snack as well as an accompaniment for rice dishes like sambar and rasam rice.
This recipe I noted down from a regional television show and tried it for the first time.Now off to the recipe.......................................

Basic Information

Soaking time~ 3~ 4 hours
Preparation Time ~ 20 minutes
Cooking Time ~ 20-25 minutes
Serves ~ 2-3


Channa dhal/kadalaparuppu1/2 cup
Urad dhal/uluthamparuppu1/4 cup
Green chilly/pachamilagai4-5
Ginger/inji1 inch piece
Cabbage/muttaikose1 cup(shredded)
Onion(finely chopped)1 (medium size)
Curry leaves/karivepillai1 sprig(chopped)
Coriander leaves/kothamalli2 tbs(chopped)
Salt1 tsp
Oilfor deep frying


Rinse the dhals for couple of time in water and soak it together for overnight or at least 3-4 hours.Grind it along with green chilly,salt and ginger to a fine paste with water as needed.(Do not add too much of water,I used around 1/4 cup).

Transfer the ground paste to a bowl and to this add the chopped onion,curry leaves,coriander leaves,shredded cabbage.Mix it well and keep it aside.

Heat oil in a frying pan and once it becomes hot take a handful of batter and pinch it into the oil.Fry it in a medium flame till the sizzling sound ceases and becomes golden.Remove it from the oil and drain it on a paper towel.

Serve it with ketchup or chutney of your choice.


  • If the dough becomes little runny add some besan/gram flour to adjust the consistency.
  • Addition of onion is purely optional.
  • Fry it in the oil in a medium flame to get a nice golden color.

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