Kothamalli chutney or thogayal goes well with rice, dosa, idly and even bread - plain and toasted. Adjust the tangy-ness by increasing or decreasing the amount of tamarind paste. We like it moderately sour.
Ingredients:
Fresh coriander leaves / kothamalli / malliyila / kotamiri - a bunch, chopped
Grated coconut - ½ cup
Red chillies - 2
Green chillies - 2
Tamarind paste - 2 teaspoon (readymade paste may not taste great)
Urad dal - ½ tsp
How to Make Kothamalli Thogayal:
1. Heat very little oil in a non stick kadai and fry the dal for 2 minutes. Add the red chillies, green chillies and chopped coriander leaves and fry well for about 2-3 minutes.
2. Next, add the coconut and mix well on sim. Remove from fire and cool well.
3. Grind the above with the tamarind paste and necessary salt, adding as little water as possible.
Jyothsna
Now, now a fried coriander chutney is a first for me....have only had the raw kind!
Jyothsna
Now, now a fried coriander chutney is a first for me....have only had the raw kind!
Aparna
A sort of "kothamalli podi/ thokku"ish chutney. Looks good and I'm sure tastes better.
Asha
I saute Mint and cilantro too for making chutney sometimes, you are not far off. Looks delicious,fried cilantro has a different taste which I love! Good one Nags!:))
Laavanya
That is a very versatile chutney!
SMN
that bowl of chutney looks so nice..
Happy cook
Fully agree i am one of those pplwho have only had raw corriander chuntney.
Would love to try this as it loooks so delicious.
Just imagine scooping up with dosa yummmmmm
sunita
Twist or not, the chutney definitely looks delish 🙂
Rachel
The roasting of the spices really add a touch of zing....lovely colour....
notyet100
this looks nice,..speially the colour,..bet must have tatsed reat too..