We love this thogaiyal,its 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 thogaiyals! 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🤤.
Kothamalli thogayal recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time:10 mins | Cook time: 5 mins | Serves: 6
Prep Time:10 mins | Cook time: 5 mins | Serves: 6
Ingredients
Fresh coriander leaves – 1 bunch
Urad dal/ulutham paruppu – 2 tbsp
Red chilies(long variety) – 8
Tamarind – small lemon sized
Jaggery (optional) – 1 peanut sized piece
Salt – as needed
Oil – 1/2 tsp
Urad dal/ulutham paruppu – 2 tbsp
Red chilies(long variety) – 8
Tamarind – small lemon sized
Jaggery (optional) – 1 peanut sized piece
Salt – as needed
Oil – 1/2 tsp
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,tamarind,salt,jaggery.
- Then add the coriander leaves(chopped roughly) and the urad dal and add two tblsp of water and grind to a coarse paste.
- Keep in refrigerator and use for 3-4 days.
Enjoy with rice or idli, dosas! 
jeyashrisuresh
September 30, 2009 at 11:39 pmvery nice presentation.I too love thogaiyal.Your version is quite intersting.
meeso
October 1, 2009 at 12:02 amYum, I bet I would love it, too!
Maya
October 1, 2009 at 12:53 amI love this, we call it gojju. Great click!
Sailaja Damodaran
October 1, 2009 at 1:23 amLovely colour….nice with hot rice
Home Cooked Oriya Food
October 1, 2009 at 1:34 amlooks lovely…
Pari
October 1, 2009 at 1:59 amRaji, 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
October 1, 2009 at 2:26 amThis 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
October 1, 2009 at 2:40 ami love this to raji. i dont add jaggery though. looks yum and awesome click as usual 🙂
Ramya Bala
October 1, 2009 at 3:10 amyum yum..supera iruku rajiiiiii….
rekhas kitchen
October 1, 2009 at 3:44 ammmmmmmmmm mouthwatering Raks Iam having my bf feel like dipping my dosas in that bowl just love it yummm.
Nithya
October 1, 2009 at 4:29 amWow.. I love this too and your pic is brilliant. 🙂
Cham
October 1, 2009 at 4:44 amLovely and tangy, delicious with hot rice!
Sushma Mallya
October 1, 2009 at 5:09 amsounds interesting…will surely try this…
indhu
October 1, 2009 at 5:24 amI 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
October 1, 2009 at 5:33 amLooks very delicious..
Kanchan
October 1, 2009 at 6:03 amI guess THOGAIYAL means chutney !
Looks awesome , along wid Idlis and Dosas u can also use it with Parathas and Chaat!
Prathibha
October 1, 2009 at 6:06 amLooks super colorful na raks…!!
I just love to mix it with rice and ofcourse with ghee..:)
Priya
October 1, 2009 at 6:52 amJust love this thogaiyal with rasam..nenachale pasikuthu..
Rohini
October 1, 2009 at 6:55 amMan.. 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! :)
October 1, 2009 at 7:49 amThogaiyal looks very inviting , I luv this with rice and idly as well! The bowl is cute 🙂
Sandhya Hariharan
October 1, 2009 at 9:29 amThogayal is very inviting…
Lovely clicks always!
Happy cook
October 1, 2009 at 10:17 amYou make such wonderful dishes than i want to come and live with you.
jayasri
October 1, 2009 at 10:20 amyour photo is soooo good, how did we both manage the same thing !!!!, yours look gorgeous
Parita
October 1, 2009 at 11:52 amThat looks so flavorful and delicious
Malar Gandhi
October 1, 2009 at 11:56 amDear,
http://www.kitchentantra.com/2009/09/plagiarism-updated.html
Malar
Vani
October 1, 2009 at 12:27 pmThat sounds delightful and looks fab!
Mandira
October 1, 2009 at 1:08 pmI don't think I've had this before bu am going to try this soon.
lata raja
October 1, 2009 at 1:11 pmNice thogayal Raji.Beautiful clicks.
A 2 Z Vegetarian Cuisine
October 1, 2009 at 1:27 pmLovely chutney, looks very flavorful..
Shobana senthilkumar
October 1, 2009 at 1:38 pmgr8 presentation raaji:)
Sarah Naveen
October 1, 2009 at 1:47 pmexcellent presentation…looks delicious!!!
shanthi
October 1, 2009 at 3:08 pmMy favourite. Love to have it with a little bit of ghee and gingelly oil mixed with rice alongwith sutta appalam
my kitchen
October 1, 2009 at 4:10 pmYour version is similar to mine.Beautiful click.
Uma
October 1, 2009 at 7:52 pmlooks so tempting. beautiful color. Yum!
Judy
October 1, 2009 at 8:16 pmhi do we need to roast the coriander too?
RAKS KITCHEN
October 2, 2009 at 12:49 amNope! Coriander leaves are added as such fresh!
Sush
October 2, 2009 at 3:04 amlovely thogaiyal. I love this with piping hot rice & ghee. I am sure to prepare your version soon 🙂
vidhas
October 2, 2009 at 3:29 ami like this so much. I dont add jaggery. Awesome click Raji.
Geetha Achal
October 2, 2009 at 3:40 amசூப்பர்பான துவையல்…
Ammu Madhu
October 2, 2009 at 6:30 amwonderful recipe..
Shama Nagarajan
October 3, 2009 at 8:59 amnice recipe..delicious…please do participate in my first cooked food event in my blog
Rohini
October 3, 2009 at 9:46 amHey, pls collect your award from my blog dear! It's waiting! 🙂
Chitra
October 3, 2009 at 11:44 amLooks nice ..I am not adding jaggery nowadays..have to add next time ..
LG
October 5, 2009 at 2:04 amMy sis packs this for me every time I visit India. It is a tasty treat indeed.
VIJI
September 5, 2012 at 11:04 amShould I slightly sauté the coriander leaves on low flame
VIJI
September 5, 2012 at 11:04 amShould I slightly sauté the coriander leaves on low flame
RAKS KITCHEN
September 5, 2012 at 11:05 amIf you want, you can saute, but we grind as such. If we balance the tamarind, spiciness accordingly, now raw smell will be there.
Anonymous
January 12, 2013 at 12:26 pmdifferent dish for me..! i like thiz very much…
Anonymous
January 12, 2013 at 12:26 pmdifferent dish for me..! i like thiz very much…
Lakshmi Shankar Iyer
October 12, 2013 at 12:33 pmSuper
Lakshmi Shankar Iyer
October 12, 2013 at 12:33 pmSuper
Ramya
October 19, 2013 at 9:59 amHi 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
October 19, 2013 at 10:11 amI 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
November 13, 2013 at 9:30 amhello, i hav a doubt!!! should the coriander be cooked or mixed raw with the urad dhal and red chilli???
Raks anand
November 13, 2013 at 9:32 amcoriander can be added raw.
Unknown
February 17, 2014 at 1:29 pmThansk! Nice reci[e! Just tried and its wonderful..
Suhasini Bhaskhar
March 2, 2014 at 9:15 amhey i usually make with garlic.This time gonna follow your recipe.Looks yummy
Lakshmi Ashwin
May 15, 2014 at 8:03 amvery much illustrative for first timers…. so am i
Unknown
October 22, 2018 at 12:47 pmHas 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
October 22, 2018 at 12:49 pmThere is one anonymous feedback after trying above if you see 🙂 Also you can trust me and try 😉