Coriander Thogayal | Kothamalli Thuvaiyal

Coriander leaves also known as Cliantro is used for garnishing in most of the South Indian curries and gravies. Coriander leaves are rich in vitamins, dietary fiber, antioxidants and essential minerals. Vitamins in Cilantro is needed for good vision, protects against lung and oral cavity cancer. Store the coriander leaves after discarding roots and removing bruised leaves in  refrigerator in a zip lock cover. Coriander Thogayal is served as a side dish to Rice. Please check below for step by step instructions and pictures for preparing South Indian Coriander Thogayal | Kothamalli Thuvaiyal.


Preparation Time: 7 mins

Cook Time : 3 mins

Ready in : 10 mins
Yields : 2 servings 

Ingredients:

Oil	2 tsp
Red Chilly	3
Urad Dal	1 tsp
Tamarind	1/2 tsp
Shredded Coconut	2 tbsp
Salt	As needed
Coriander Leaves (tightly packed)	1 Cup

Instructions:

• Wash coriander leaves and cut into small pieces. Heat Oil in a pan. Add red chillies and urad dal. Fry till urad dal turns golden colour. Add coconut and fry for a min.

• Add coriander leaves in medium flame. Allow it to cook for 30 secs to max of 1 min till the coriander leaves shrink. Switch of the stove and allow it to cool. Add salt and tamarind. 

•  Grind it to coarse paste by adding very little water.

Coriander Thogayal | Kothamalli Chutney

Tips:

Adjust chillies to your taste.

Adding coconut is optional.