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 – ½ 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 – ½ 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! 
very nice presentation.I too love thogaiyal.Your version is quite intersting.
Yum, I bet I would love it, too!
I love this, we call it gojju. Great click!
Lovely colour….nice with hot rice
looks lovely…
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.
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..:)
i love this to raji. i dont add jaggery though. looks yum and awesome click as usual 🙂
yum yum..supera iruku rajiiiiii….
mmmmmmmmm mouthwatering Raks Iam having my bf feel like dipping my dosas in that bowl just love it yummm.
Wow.. I love this too and your pic is brilliant. 🙂
Lovely and tangy, delicious with hot rice!
sounds interesting…will surely try this…
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)
Looks very delicious..
I guess THOGAIYAL means chutney !
Looks awesome , along wid Idlis and Dosas u can also use it with Parathas and Chaat!
Looks super colorful na raks…!!
I just love to mix it with rice and ofcourse with ghee..:)
Just love this thogaiyal with rasam..nenachale pasikuthu..
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!
Thogaiyal looks very inviting , I luv this with rice and idly as well! The bowl is cute 🙂
Thogayal is very inviting…
Lovely clicks always!
You make such wonderful dishes than i want to come and live with you.
your photo is soooo good, how did we both manage the same thing !!!!, yours look gorgeous
That looks so flavorful and delicious
Dear,
http://www.kitchentantra.com/2009/09/plagiarism-updated.html
Malar
That sounds delightful and looks fab!
I don't think I've had this before bu am going to try this soon.
Nice thogayal Raji.Beautiful clicks.
Lovely chutney, looks very flavorful..
gr8 presentation raaji:)
excellent presentation…looks delicious!!!
My favourite. Love to have it with a little bit of ghee and gingelly oil mixed with rice alongwith sutta appalam
Your version is similar to mine.Beautiful click.
looks so tempting. beautiful color. Yum!
hi do we need to roast the coriander too?
Nope! Coriander leaves are added as such fresh!
lovely thogaiyal. I love this with piping hot rice & ghee. I am sure to prepare your version soon 🙂
i like this so much. I dont add jaggery. Awesome click Raji.
சூப்பர்பான துவையல்…
wonderful recipe..
nice recipe..delicious…please do participate in my first cooked food event in my blog
Hey, pls collect your award from my blog dear! It's waiting! 🙂
Looks nice ..I am not adding jaggery nowadays..have to add next time ..
My sis packs this for me every time I visit India. It is a tasty treat indeed.
Should I slightly sauté the coriander leaves on low flame
Should I slightly sauté the coriander leaves on low flame
If you want, you can saute, but we grind as such. If we balance the tamarind, spiciness accordingly, now raw smell will be there.
different dish for me..! i like thiz very much…
different dish for me..! i like thiz very much…
Super
Super
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 🙂
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
hello, i hav a doubt!!! should the coriander be cooked or mixed raw with the urad dhal and red chilli???
coriander can be added raw.
Thansk! Nice reci[e! Just tried and its wonderful..
hey i usually make with garlic.This time gonna follow your recipe.Looks yummy
very much illustrative for first timers…. so am i
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..
There is one anonymous feedback after trying above if you see 🙂 Also you can trust me and try 😉