Kothamalli thogayal recipe without coconut, a spicy and tangy condiment to mix with rice and sesame oil.
We love this thogayal, it's a very tangy, flavorful spicy one! I make this now a days frequently and use for 3-4 days.
My hubby, my brother and my BIL’s too love to eat thogayals. So here I am posting for you all and for my future reference too! We enjoy this usually by mixing this with hot rice and sesame oil🤤.
Thogayals are best way to use herbs like mint and coriander, even curry leaves without letting them go bad.
It is also good for health to include these greens more in your diet.
Those days, thogayals are ground in Ammi a south Indian mortar and pestle. I think that's the secret of my mom's tasty thogayal.
Kothamalli thogayal method
- Remove the root part and the stem part that is close to the root part of the coriander leaves. Wash and keep aside.
- Roast the urad dal and red chilies till golden brown. After cooled down, First grind red chilies, urad dal, tamarind, salt, jaggery.
3. Then add the coriander leaves and add two tablespoon of water and grind to a coarse paste.
Keep kothamalli thogayal in refrigerator and use for 3-4 days. Enjoy with rice or idli, dosas!
Kothamalli thogayal recipe
Ingredients
- 1 bunch Fresh coriander leaves or 1 cup tightly packed
- 2 tablespoon Urad dal ulutham paruppu
- 8 Red chilies long variety, spicy variety
- 1 tablespoon Tamarind - small lemon sized
- 1 teaspoon Jaggery optional
- Salt - as needed
- 1 teaspoon Oil
Instructions
- Remove the root part and the stem part that is close to the root part of the coriander leaves. Wash and keep aside.
- Roast the urad dal and red chilies till golden brown.
- You can add coriander leaves and tamarind too along and saute until coriander leaves shrink. Don't do long time.
- After cooled down,first grind red chilies, tamarind, salt, urad dal and jaggery.
- Then add the coriander leaves (chopped roughly) and add two tablespoon of water.
- Grind to a coarse paste. Keep in refrigerator and use for 3-4 days.
Notes
- Make sure to balance tamarind and chilli to avoid the raw smell of coriander. If everything is balanced, then the flavor is perfect.
jeyashrisuresh
very nice presentation.I too love thogaiyal.Your version is quite intersting.
meeso
Yum, I bet I would love it, too!
Maya
I love this, we call it gojju. Great click!
Sailaja Damodaran
Lovely colour....nice with hot rice
Home Cooked Oriya Food
looks lovely...
Pari
Raji, it looks so inviting. Coriander in any form can not go wrong and when it's hot and tangy...too good to resist. Thanks for sharing dear.
Varsha Vipins
This one,am sure to try..cos,usually I buy a bunch n adding some into sambar or rasam,,there'll be left overs which get spoiled fast..looks so delicious ,thanks for this Raks..:)
Vibaas
i love this to raji. i dont add jaggery though. looks yum and awesome click as usual 🙂
Ramya Bala
yum yum..supera iruku rajiiiiii....
rekhas kitchen
mmmmmmmmm mouthwatering Raks Iam having my bf feel like dipping my dosas in that bowl just love it yummm.
Nithya
Wow.. I love this too and your pic is brilliant. 🙂
Cham
Lovely and tangy, delicious with hot rice!
Sushma Mallya
sounds interesting...will surely try this...
indhu
I didn't know they added jaggery to kothamalli thogaiyal..and this is a great idea to use up the coriander that always goes bad before I can finish using them... love the last picture 🙂
- Indhu (www.thayirsaadham.com)
Sireesha
Looks very delicious..
Kanchan
I guess THOGAIYAL means chutney !
Looks awesome , along wid Idlis and Dosas u can also use it with Parathas and Chaat!
Prathibha
Looks super colorful na raks...!!
I just love to mix it with rice and ofcourse with ghee..:)
Priya
Just love this thogaiyal with rasam..nenachale pasikuthu..
Rohini
Man.. I can eat this thogaiyal as such!! Having it with rice n sesame oil.. Perfect combo for a rainy day! 🙂 Your pics are fab!
Sharmilee! :)
Thogaiyal looks very inviting , I luv this with rice and idly as well! The bowl is cute 🙂
Sandhya Hariharan
Thogayal is very inviting...
Lovely clicks always!
Happy cook
You make such wonderful dishes than i want to come and live with you.
jayasri
your photo is soooo good, how did we both manage the same thing !!!!, yours look gorgeous
Parita
That looks so flavorful and delicious
Malar Gandhi
Dear,
http://www.kitchentantra.com/2009/09/plagiarism-updated.html
Malar
Vani
That sounds delightful and looks fab!
Mandira
I don't think I've had this before bu am going to try this soon.
lata raja
Nice thogayal Raji.Beautiful clicks.
A 2 Z Vegetarian Cuisine
Lovely chutney, looks very flavorful..
Shobana senthilkumar
gr8 presentation raaji:)
Sarah Naveen
excellent presentation...looks delicious!!!
shanthi
My favourite. Love to have it with a little bit of ghee and gingelly oil mixed with rice alongwith sutta appalam
my kitchen
Your version is similar to mine.Beautiful click.
Uma
looks so tempting. beautiful color. Yum!
Judy
hi do we need to roast the coriander too?
RAKS KITCHEN
Nope! Coriander leaves are added as such fresh!
Sush
lovely thogaiyal. I love this with piping hot rice & ghee. I am sure to prepare your version soon 🙂
vidhas
i like this so much. I dont add jaggery. Awesome click Raji.
Geetha Achal
சூப்பர்பான துவையல்...
Ammu Madhu
wonderful recipe..
Shama Nagarajan
nice recipe..delicious...please do participate in my first cooked food event in my blog
Rohini
Hey, pls collect your award from my blog dear! It's waiting! 🙂
Chitra
Looks nice ..I am not adding jaggery nowadays..have to add next time ..
LG
My sis packs this for me every time I visit India. It is a tasty treat indeed.
VIJI
Should I slightly sauté the coriander leaves on low flame
VIJI
Should I slightly sauté the coriander leaves on low flame
RAKS KITCHEN
If you want, you can saute, but we grind as such. If we balance the tamarind, spiciness accordingly, now raw smell will be there.
Anonymous
different dish for me..! i like thiz very much...
Anonymous
different dish for me..! i like thiz very much...
Lakshmi Shankar Iyer
Super
Lakshmi Shankar Iyer
Super
Ramya
Hi Raks,
I am planning to try this recipe, but one question in my mind so thought of clarify that before getting started. Why do we add jaggery to this dish? When I was in Bangalore my cook initially used to add jaggery to rasam, sambar / kootu anything that she makes and it used to give a sweet taste at the end which hated so we requested her not to add it. So I am afraid if I add jaggery to this it might taste sweet. Please help clarify. Thanks 🙂
Raks anand
I too dont like adding jaggery that much, which changes the taste and gives a sweet taste, but this is so very little for this that will just smooth all the sharp tastes of tamarind and chilly. So as long as u add it less, it will be nice
Sophia Priya Baskara
hello, i hav a doubt!!! should the coriander be cooked or mixed raw with the urad dhal and red chilli???
Raks anand
coriander can be added raw.
Unknown
Thansk! Nice reci[e! Just tried and its wonderful..
Suhasini Bhaskhar
hey i usually make with garlic.This time gonna follow your recipe.Looks yummy
Lakshmi Ashwin
very much illustrative for first timers.... so am i
Unknown
Has anyone actually tried making this? Would love to see some comments from people who've actually tried making it. Most of the comments are for the pics. Great pics btw..
Raks Kitchen
There is one anonymous feedback after trying above if you see 🙂 Also you can trust me and try 😉
BALAN
ADD ONION IN THE PLACE OF COCONUT IT WOULD BE AWESOME. DON'T FORGET TO FRY THEM AS WELL.
Raks Anand
Sure, will try and see, thanks for the suggestion.