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Coriander Leaves Chutney (Kothamalli Thogayal)
- Duration: 10 minutes
- Serves: 2 to 4 people
Spice Level: Medium
Remember to use only the native (desi) variety of hara dhania. The leaves must be fresh, young and small in size. Always pluck the leaves from the stems or the chutney will taste unusual. Also, do not grind it into a very fine paste.
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This chutney can be found in all regions of southern India, although the recipes sometimes include different ingredients. In Tamil Nadu, it is a quick-fix side dish to rice and ghee, especially in the absence of a vegetable curry. Its signature taste is hot and tangy, and it is best teamed with steaming rice and ghee. Also, Kothamalli Thogayal is packed with a lot of health benefits, and is believed to be good for the heart.
- Coriander leaves (hara dhania) (1 cup, packed )
- Tamarind (imli) (lemon-sized ball)
- Dry red chillies (sabut lal mirch) (4 to 5)
- Black gram (urad dal) (½ tbsp)
- Jaggery (gud) (small piece)
- Fresh coconut, grated (2 tbsp)
- Salt (to taste)
- Oil (2 tsp)
- Thoroughly wash the coriander leaves.
- Wash and soak the imli in a small amount of hot water.
- Sprinkle a little oil into a kadhai. Once hot, fry the lal mirch and urad dal in it till the dal has turned pinkish in colour. Keep aside to cool.
- In a mixer-grinder, work up the lal mirch, soaked tamarind along with some salt, grated coconut and jaggery, and no water.
- Next, toss in the hara dhania and grind again, forming a rough paste. Use the soaked tamarind water to grind.
- Heat the remaining oil in a kadhai and tip the mixture into it. The water content in it will be absorbed and it will begin to thicken.
- Serve hot with rice.