Kothamalli Thogayal Recipe (Corumbar Thogayal)

Kothamalli Thogayal is one of my amma typical recipes. Thogayal is a traditional southern Indian recipe made with fresh coriander leaves, red chili, lentils and garlic. For breakfast / tiffin items such as idli, dosai, prepare this thogayal such as pouring consistency. For rice, prepare thovaiyal as a thick rough texture, so it will be easily mixed with rice with a little ghee or ginelly oil. Both preparations for Kothamalli Thovaiyal feels good accompaniment and very good for your daily food.

Amma’s Kothamalli Togayal

Amma is an expert in making this. This Chutney taste only remains on my tongue forever. I really like this. The aroma and taste of divine. He also made this using mint leaves or a mixture of both. I have my mother’s chutney mint recipe on this blog too. However it feels good with hot sins or idli.

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About Kothamali Thogail

Thogayal is a thick South Indian Chutney that is usually made with lentils, spices, spices and coconuts. Chutney / Thovaiyal is an integral part of daily food in the southern Indian household. This is a good accompaniment with Idli, Dosai, Pongal, Adai or with hot rice.

Coriander / Kothamalli / Cilantro Thogayal is a popular southern Indian seasoning made with fresh coriander leaves, red chili, garlic, sour and jaggery. You can also add optional ingredients such as mint leaves, onion, beans to increase taste and texture. Kothamalli Thovaiyal is useful when you run out of onions and tomatoes. This is one of the refreshing and principal Chutney in many Indian households.

My mother is an expert in making this Thogayal Kothmalli. It feels still on my tongue for a long time, that’s how I like it! Aroma and taste extraordinary. He sometimes made it with mint leaves or a mixture of coriander and mint leaves. I also shared the Chutney Mint recipe on this blog. It tastes good with idli, dosai and rice.

THOVAiyal Kothmalli is perfect for days when you want something fast and delicious. This is a rescue recipe on busy days and is also ideal for eating trips.

Similar recipe

Curry left Thogayal

Poondu Thogayal

Thogayal Gram Horse

Chamanthi

Pudhina Thogayal

Why this recipe works

Balanced Feelings: This coriander thovaiyal is a blend of flavor with red chili, coconut, garlic, sour and jaggery. The ingredients are not too strong or dominate each other, on the contrary they make fresh and scented thovaiyal.

Why do I like this recipe – On busy days, when you run out of vegetables or don’t feel like cooking something complicated, this thogayal comes to save. THOVAiyal is also a good companion for travel foods such as Dadih Rice, Lemon Rice, and Chapathi. It remains fresh for a longer time because of natural preservatives such as sour. This is satisfying, simple, filling and multipurpose and not destructive like other Chutney, making it perfect for southern Indian food every day and also for traveling.

Digestion: Coriander leaves are rich in antioxidants, helping to detoxify the body and is also good for digestion. This is one of the big reasons that you can offer with pleasure to parents in your family without guilt.

Easy to make: THOVAiyal is very simple and easy to make with basic kitchen staples available at home. This can be done in less than 15 minutes by cutting the minimum material.

Ingredients

Oil: I have used gingelly oil because it provides authentic, taste and also helps preserve the thovaiyal. You can also use oil such as vegetable oil, canola oil, peanut oil or coconut oil according to your choice.

Lentil: I have used lentils such as Urad Dal, Gram Baked (Pottukalai) to reach Thovaiyal with thick textured and nuts. You can also add channa dal or peanut for cream texture.

Coconut: Coconut helps achieve sweet and soft thovaiyal. You can also replace it with dried or frozen coconut. Or just remove coconut for a longer shelf life.

GARLIC : Garlic gives a warm and spicy taste for Thovaiyal. If you follow a diet without garlic without onions, you can remove garlic.

Tamarind: Use acid paste or a small piece of acid to achieve a mild sharp taste and also balance the coriander taste.

Dry red chili: The main spice maker for this thovaiyal. Adjust the number of red chili according to your taste. You can even replace it with Kashmir red chili, green chili or red chili powder.

CORIANDER LEAVES : Fresh coriander leaves are the main stars of dishes. You can even use coriander stems to saute. It added the aroma of green and fresh ingredients to the thovaiyal

SALT : Salt helps balance the overall taste and balance the taste of thovaiyal.

Jaggery: A number of Jaggery helped balance the spicy and sharp taste. This increases the overall taste.

Hacking

Cleaning: Wash and dry fresh coriander leaves to remove dirt.

Sauté: In a pan, add oil, followed by lentil, red chili, acid, coconut, garlic and saute it well. Then add coriander leaves and turn off the stove. It will cook by itself on the heat of the pan.

Grind: In a blender, add stir -fried ingredients together with Jaggery and ground by adding a little water to consistency of the thovaiyal. To pour consistency, add more water.

Optional: For additional flavorings, add lots of mint leaves and some nuts for texture. You can also add shallots or tomatoes when sauteing.

Kothamalli Togayal (step by step)

Expert tips

• Don’t cook coriander leaves too much. This can change the color of thovaiyal and also feel bitter.
• You can even replace red chili with Kashmiri red chili or green chili.
• For the greener version, add some mint leaves and some curry leaves.
• Adjust the number of chili according to your spice level.
• Make sure to cool the material completely before grinding.
• Add less or no water when grinding the thovaiyal to maintain a longer shelf life.
• When serving, drizzle gingelly oil spoon for authentic taste.

Storage and dish

Save the rest of Kothamalli Thogayal in an airtight container. It remains good in the refrigerator for 3 to 5 days. By adding a little water, ground thovaiyal into a thick pasta to have a longer shelf life.

Serve this Kothamalli Thogayal with breakfast items such as Idli, Dosai, Pongal, Adi and also taste delicious with hot steamed rice with ghee on it.

It can also be served as a spread sandwich or swimming for your night snacks.

FAQ

1. Can I add coriander stems?

Very! Yes, you can add a fresh coriander stem along with the leaves because it makes Thovaiyal more scented and aromatic.

2. Can I make this without coconut?

Yes, you can add peanuts to make this thovaiyal. This adds more creams and wealth to dishes.

3. How long can I save this thovaiyal?

Save Kothamalli Thovaiyal in an airtight container. It remains good for 3 to 5 days in the refrigerator. For a longer shelf life, add less or no water when grinding.

Variation

Tomato Tomoto / Tomato Kothimeera Chutney: Chutney based on tomato coriander is very popular in Andhra’s cuisine. Very simple to make and taste good with idli, dosai, bread. Prepared by sauteing tomatoes, chili, coriander, acid, jaggery and then ground into paste. Followed by a basic tempeh and ready to be enjoyed with your food.

Mint Corumbar Mint thovaiyal: Add lots of mint leaves together with coriander leaves for amazing and scented sauce for your breakfast.

Coriander Thovaiyal beans: Add one tablespoon of grilled beans while grinding the thovaiyal for a crazy and rough texture.

More thogayal recipes

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