Amma's Kothamalli Thovaiyal Recipe with step by step pictures. It is good for health to include these greens more in your diet. This recipe can be served with dosa or idli.
Amma's Kothamalli Thovaiyal
Amma is a expert in making this. The taste of this chutney just stays in my tongue forever. I love this that much. Its aroma and its taste is divine. She also makes this using mint leaves or a mixture of both. I have a recipe of my mom's mint chutney in this blog too.Anyhow it taste yummy with hot dosa's or idli's. Also check out my version of mint chutney.
Ingredients for Kothamalli Thovaiyal
- Oil - 1 tbsp
- Urad Dal / Ulundu Paruppu - 1 tbsp
- Roasted Channa dal / Pori Kadalai - 1 tbsp
- Coconut - 3 tbsp grated
- Garlic - 2 cloves
- Tamarind - 1 tbsp
- Dry Red Chilli - 3
- Coriander leaves / Cilantro a bunch (about 2 cups packed)
- Salt to taste
- Jaggery -1 tbsp
How to Make Kothamalli Thovaiyal
- Wash coriander leaves and let it drain.
- Heat oil in a kadai. Add in all the ingredients starting from urad dal to chillies in the kadai. Saute till they turn nice and golden.
- Now turn the heat off and add in coriander leaves and mix them. The heat from the kadai will wilt the coriander leaves.
- Allow this mixture to cool down.Take them in a blender and add in salt and jaggery.
- Now grind them into a paste. You can leave them little coarse too. You can add very little water when grinding.
- Transfer them to a bowl. Serve with dosa or idli.
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📖 Recipe
Amma's Kothamalli Thovaiyal Recipe
Ingredients
- 1 tbsp Oil
- 1 tbsp Urad Dal / Ulundu Paruppu
- 1 tbsp Roasted Channa dal / Pori Kadalai
- 3 tbsp grated Coconut
- 2 cloves Garlic
- 1 tbsp Tamarind
- 3 Dry Red Chilli
- 2 cups Coriander leaves / Cilantro a bunch
- Salt to taste
- 1 tbsp Jaggery
Instructions
- Wash coriander leaves and let it drain.
- Heat oil in a kadai. Add in all the ingredients starting fromurad dal to chillies in the kadai. Saute till they turn nice and golden.
- Now turn the heat off and add in coriander leaves and mix them. The heat from the kadai will wilt the coriander leaves.
- Allow this mixture to cool down.Take them in a blender and add in salt and jaggery.
- Now grind them into a paste. You can leave them little coarse too. You can add very little water when grinding.
- Transfer them to a bowl. Serve with dosa or idli.
Amma's Kothamalli Thovaiyal Recipe Step by Step
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Dr.B.M.SHARMA dr.sharma
Hello Respected. I read your blogs on Facebook. First time i am reading. your presentation, photographs, methods etc. I give you 100% marks. I am a management consultant on processes; you have done excellent. Not now if i have an additional point i shall point out in all humbleness in future. Your this recipe for coriander chutney really makes the reader filled with joys, water in the mouth and competent. Pranam to Your Mother and You. regards.
Hamaree Rasoi
Tasty and colorful looking chutney.
Deepa
magesh
I have tried the above recipe. It came out very well. Thanks a lot
engeekay2003
Tried this recipe for corriander thogayal. it came out so good... Believe me, an excellent presentation, so easy to understand and very easy to do also...Thanks a lot and may God bless in all your future ventures...
Anonymous
Superb, tried it without garlic and with roasted whole dal with skin. And it came out very well.
Thank you for the wonderful recipe.
Anonymous
JOSEPH BALARAJ
THANKS FOR THE RECEPIE
MY MOTHER TOO MAKE THE kOTHAMALI CHATNY.
Thanks.
Divya
Hi.. please can you let me know whether it would taste good with rice too.
Aarthi
@divya yes it will taste good with rice
rumaiya shilmi
Tried this receipe today ... it really taste gud ... looking forward fo more receipes.. im a pregnant woman can u post healthy foods fo me .??
rumaiya shilmi
Tried this receipe ... really came out well..
devika
I tried this.. it came out very well. Thankyou so much.
SATHYAMOORTHY UMAPATHY
Madam
This is the first time I am bvisiting your this youtube presentattion about Kothamalli thogayal.
You have preserved our traditional brahmin grandma's recipe perfectly. now through this video passing on to the next generation. Your service to our society must be appreciated by all. You are full time involved in to this and that is another point worthy of appreciation..
Will visit your presentations more often and encourage you and your team.
I liked your recipe very much. Trying it today itself.
Blessings for every success.