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    Home » Recipes » Thogayals

    Kothamalli thogayal recipe | Without coconut

    Updated on November 13, 2022 by Raks Anand 62 Comments / Jump to Recipe

    Kothamalli thogayal recipe without coconut, a spicy and tangy condiment to mix with rice and sesame oil.

    kothamalli thogayal

    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

    1. Remove the root part and the stem part that is close to the root part of the coriander leaves. Wash and keep aside.
    2. Roast the urad dal and red chilies till golden brown. After cooled down, First grind red chilies, urad dal, tamarind, salt, jaggery.
    Ingredients

    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

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    kothamalli thogayal
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    Kothamalli thogayal recipe

    Kothamalli thogayal recipe without coconut, a spicy and tangy condiment to mix with rice and sesame oil.
    Course Condiments
    Cuisine Indian, South Indian
    Prep Time 10 minutes minutes
    Cook Time 10 minutes minutes
    Servings 6
    Cup measurements

    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
    • 1 teaspoon Oil
    Prevent your screen from going dark

    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.

    Video

    Notes

    • Make sure to balance tamarind and chilli to avoid the raw smell of coriander. If everything is balanced, then the flavor is perfect.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Other Tangy Thogayals

    • Thengai thogayal recipe
      Thengai thogayal recipe
    • vallarai keerai also known as gotu kola
      Vallarai keerai thuvaiyal recipe (for rice)
    • veppam-poo-thuvaiyal
      Veppam poo thuvaiyal, neem flower recipes
    • mullangi-thogayal
      Mullangi thuvaiyal, radish thogayal recipe

    Reader Interactions

    Comments

    1. jeyashrisuresh

      September 30, 2009 at 11:39 pm

      very nice presentation.I too love thogaiyal.Your version is quite intersting.

      Reply
    2. meeso

      October 01, 2009 at 12:02 am

      Yum, I bet I would love it, too!

      Reply
    3. Maya

      October 01, 2009 at 12:53 am

      I love this, we call it gojju. Great click!

      Reply
    4. Sailaja Damodaran

      October 01, 2009 at 1:23 am

      Lovely colour....nice with hot rice

      Reply
    5. Home Cooked Oriya Food

      October 01, 2009 at 1:34 am

      looks lovely...

      Reply
    6. Pari

      October 01, 2009 at 1:59 am

      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.

      Reply
    7. Varsha Vipins

      October 01, 2009 at 2:26 am

      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..:)

      Reply
    8. Vibaas

      October 01, 2009 at 2:40 am

      i love this to raji. i dont add jaggery though. looks yum and awesome click as usual 🙂

      Reply
    9. Ramya Bala

      October 01, 2009 at 3:10 am

      yum yum..supera iruku rajiiiiii....

      Reply
    10. rekhas kitchen

      October 01, 2009 at 3:44 am

      mmmmmmmmm mouthwatering Raks Iam having my bf feel like dipping my dosas in that bowl just love it yummm.

      Reply
    11. Nithya

      October 01, 2009 at 4:29 am

      Wow.. I love this too and your pic is brilliant. 🙂

      Reply
    12. Cham

      October 01, 2009 at 4:44 am

      Lovely and tangy, delicious with hot rice!

      Reply
    13. Sushma Mallya

      October 01, 2009 at 5:09 am

      sounds interesting...will surely try this...

      Reply
    14. indhu

      October 01, 2009 at 5:24 am

      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)

      Reply
    15. Sireesha

      October 01, 2009 at 5:33 am

      Looks very delicious..

      Reply
    16. Kanchan

      October 01, 2009 at 6:03 am

      I guess THOGAIYAL means chutney !
      Looks awesome , along wid Idlis and Dosas u can also use it with Parathas and Chaat!

      Reply
    17. Prathibha

      October 01, 2009 at 6:06 am

      Looks super colorful na raks...!!
      I just love to mix it with rice and ofcourse with ghee..:)

      Reply
    18. Priya

      October 01, 2009 at 6:52 am

      Just love this thogaiyal with rasam..nenachale pasikuthu..

      Reply
    19. Rohini

      October 01, 2009 at 6:55 am

      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!

      Reply
    20. Sharmilee! :)

      October 01, 2009 at 7:49 am

      Thogaiyal looks very inviting , I luv this with rice and idly as well! The bowl is cute 🙂

      Reply
    21. Sandhya Hariharan

      October 01, 2009 at 9:29 am

      Thogayal is very inviting...
      Lovely clicks always!

      Reply
    22. Happy cook

      October 01, 2009 at 10:17 am

      You make such wonderful dishes than i want to come and live with you.

      Reply
    23. jayasri

      October 01, 2009 at 10:20 am

      your photo is soooo good, how did we both manage the same thing !!!!, yours look gorgeous

      Reply
    24. Parita

      October 01, 2009 at 11:52 am

      That looks so flavorful and delicious

      Reply
    25. Malar Gandhi

      October 01, 2009 at 11:56 am

      Dear,

      http://www.kitchentantra.com/2009/09/plagiarism-updated.html

      Malar

      Reply
    26. Vani

      October 01, 2009 at 12:27 pm

      That sounds delightful and looks fab!

      Reply
    27. Mandira

      October 01, 2009 at 1:08 pm

      I don't think I've had this before bu am going to try this soon.

      Reply
    28. lata raja

      October 01, 2009 at 1:11 pm

      Nice thogayal Raji.Beautiful clicks.

      Reply
    29. A 2 Z Vegetarian Cuisine

      October 01, 2009 at 1:27 pm

      Lovely chutney, looks very flavorful..

      Reply
    30. Shobana senthilkumar

      October 01, 2009 at 1:38 pm

      gr8 presentation raaji:)

      Reply
    31. Sarah Naveen

      October 01, 2009 at 1:47 pm

      excellent presentation...looks delicious!!!

      Reply
    32. shanthi

      October 01, 2009 at 3:08 pm

      My favourite. Love to have it with a little bit of ghee and gingelly oil mixed with rice alongwith sutta appalam

      Reply
    33. my kitchen

      October 01, 2009 at 4:10 pm

      Your version is similar to mine.Beautiful click.

      Reply
    34. Uma

      October 01, 2009 at 7:52 pm

      looks so tempting. beautiful color. Yum!

      Reply
    35. Judy

      October 01, 2009 at 8:16 pm

      hi do we need to roast the coriander too?

      Reply
    36. RAKS KITCHEN

      October 02, 2009 at 12:49 am

      Nope! Coriander leaves are added as such fresh!

      Reply
    37. Sush

      October 02, 2009 at 3:04 am

      lovely thogaiyal. I love this with piping hot rice & ghee. I am sure to prepare your version soon 🙂

      Reply
    38. vidhas

      October 02, 2009 at 3:29 am

      i like this so much. I dont add jaggery. Awesome click Raji.

      Reply
    39. Geetha Achal

      October 02, 2009 at 3:40 am

      சூப்பர்பான துவையல்...

      Reply
    40. Ammu Madhu

      October 02, 2009 at 6:30 am

      wonderful recipe..

      Reply
    41. Shama Nagarajan

      October 03, 2009 at 8:59 am

      nice recipe..delicious...please do participate in my first cooked food event in my blog

      Reply
    42. Rohini

      October 03, 2009 at 9:46 am

      Hey, pls collect your award from my blog dear! It's waiting! 🙂

      Reply
    43. Chitra

      October 03, 2009 at 11:44 am

      Looks nice ..I am not adding jaggery nowadays..have to add next time ..

      Reply
    44. LG

      October 05, 2009 at 2:04 am

      My sis packs this for me every time I visit India. It is a tasty treat indeed.

      Reply
    45. VIJI

      September 05, 2012 at 11:04 am

      Should I slightly sauté the coriander leaves on low flame

      Reply
    46. VIJI

      September 05, 2012 at 11:04 am

      Should I slightly sauté the coriander leaves on low flame

      Reply
    47. RAKS KITCHEN

      September 05, 2012 at 11:05 am

      If you want, you can saute, but we grind as such. If we balance the tamarind, spiciness accordingly, now raw smell will be there.

      Reply
    48. Anonymous

      January 12, 2013 at 12:26 pm

      different dish for me..! i like thiz very much...

      Reply
    49. Anonymous

      January 12, 2013 at 12:26 pm

      different dish for me..! i like thiz very much...

      Reply
    50. Lakshmi Shankar Iyer

      October 12, 2013 at 12:33 pm

      Super

      Reply
    51. Lakshmi Shankar Iyer

      October 12, 2013 at 12:33 pm

      Super

      Reply
    52. Ramya

      October 19, 2013 at 9:59 am

      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 🙂

      Reply
    53. Raks anand

      October 19, 2013 at 10:11 am

      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

      Reply
    54. Sophia Priya Baskara

      November 13, 2013 at 9:30 am

      hello, i hav a doubt!!! should the coriander be cooked or mixed raw with the urad dhal and red chilli???

      Reply
    55. Raks anand

      November 13, 2013 at 9:32 am

      coriander can be added raw.

      Reply
    56. Unknown

      February 17, 2014 at 1:29 pm

      Thansk! Nice reci[e! Just tried and its wonderful..

      Reply
    57. Suhasini Bhaskhar

      March 02, 2014 at 9:15 am

      hey i usually make with garlic.This time gonna follow your recipe.Looks yummy

      Reply
    58. Lakshmi Ashwin

      May 15, 2014 at 8:03 am

      very much illustrative for first timers.... so am i

      Reply
    59. Unknown

      October 22, 2018 at 12:47 pm

      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..

      Reply
    60. Raks Kitchen

      October 22, 2018 at 12:49 pm

      There is one anonymous feedback after trying above if you see 🙂 Also you can trust me and try 😉

      Reply
    61. BALAN

      February 14, 2022 at 6:49 pm

      ADD ONION IN THE PLACE OF COCONUT IT WOULD BE AWESOME. DON'T FORGET TO FRY THEM AS WELL.

      Reply
      • Raks Anand

        February 15, 2022 at 10:08 am

        Sure, will try and see, thanks for the suggestion.

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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