Kothamalli thogayal is a spicy, tangy and aromatic variety of thogayal which can be used as a side dish for rice. It can also be used as a main dish by mixing it directly with hot rice.
This is the South Indian style of making. The recipe I have shared below is my Perimma’s ( my mom’s sister) way of making it. She makes it very tasty. She makes this thogayal frequently, so that whenever I visit her place this is always there along with food. Iam a die hard fan of this thogayal!!
Very limited ingredients are required for this recipe. It is very easy to make. All you need is little patience!!
Coriander leaves help to lower cholesterol , good for digestion, promote liver function, prevent eye disease, stimulate the memory etc.., Totally coriander leaves are health packed greens. Including them in daily food is very good for health.
This thogayal can be made and stored in an airtight container. It can be kept in refrigerator for upto 10 days. So it can be used when needed.
Though it can be used as a main dish along with rice, it can also be used as a side dish for sambhar rice, rasam rice, curd rice etc.., It can be also used along with chapati, dosa or as a spread inbetween the sandwiches.
Let us jump into the recipe❤
Coriander leaves- 3 bunch
Red Chilli- 18 ( if you want it to be more spicy, you can use 20)
Garlic- 2 full
Tamarind- lemon sized( without seeds, the quantity as shown above)
Salt- as needed.
Clean the coriander leaves well. Remove the roots and the stem portion closer to the roots as it is very thick.
Small portion of jaggery can be added to stabilise the tanginess if you would prefer. I didn’t use it.
Using sesame oil gives good taste.
Store it in a closed container for upto 10 days in refrigerator. Use spoon to take it out.