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South Indian · Indian

Kothamalli thogayal (coriander chutney)

Vegetarian

கொத்தமல்லித் துவையல் · kottamallit tuvaiyal

A whole bunch of coriander wilted with fried urad dal, dried chillies, tamarind and asafoetida, then ground thick. Tangy, herby and hot, it is mixed into rice or served with curd rice and dosa.

Kothamalli thogayal (coriander chutney) is a South Indian condiment, ready in about 26 minutes and made with coriander leaves, black gram (urad dal) and tamarind. It serves 6 and is rated easy to cook.

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Prep
10 min
Cook
6 min
Rest
10 min
Total
26 min
Serves
6
Level
Easy
Calories
30

Ingredients

6 servings (about 25 g)

Equipment

Method

  1. Step 1

    Wash the coriander in several changes of water to remove grit, shake dry and chop roughly, keeping the tender stems and discarding roots and tough stalks.

    Fresh herbs being chopped
    How it looks · Photo: RDNE Stock project on Pexels

  2. Step 2

    Heat the oil over medium-low heat. Fry the urad (opens in a new tab) dal and chana dal (opens in a new tab) for 2–3 minutes until golden, then the dried chillies until they darken a shade, about 30 seconds. Add the asafoetida (opens in a new tab), tamarind (opens in a new tab) and ginger and stir for a few seconds.

  3. Step 3

    Add the coriander and stir for about 1 minute, just until it wilts and turns bright green. Turn off the heat and stir in the coconut (opens in a new tab), if using. Cool for 10 minutes.

  4. Step 4

    Grind the dal and chilli mixture with the salt to a coarse powder first, then add the coriander and grind in short bursts, adding water a spoonful at a time, to a thick, slightly coarse paste.

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  5. Step 5

    Taste and adjust salt and tamarind (opens in a new tab). Serve mixed into hot rice with gingelly oil (opens in a new tab) or ghee.

    • 1 min

About this dish

Origin
Tamil Nadu, India · Commonly attributedA standard Tamil home thogayal; some families grind the coriander raw instead of wilting it.More food from India
Dish
Lunch · Dinner · Condiments, chutneys & relishes
Cooking method
Sautéed, Blended
Taste
herby, tangy, spicy (chilli heat), nutty
Diet
Vegan · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Coriander leaves · Black gram (urad dal) · Tamarind · Gingelly oil (untoasted sesame oil) · Dried whole chillies · Asafoetida
Techniques
Sautéing · Wet grinding · Emulsification

Allergens

  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains, can be adapted: Sesamefrom gingelly oil (untoasted sesame oil)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

30 kcal per serving

Estimated

1 serving ≈ 28 g · recipe makes 6

Where the energy comes from

  • Protein 14%
  • Carbohydrate 39%
  • Fat 48%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy30 kcal107 kcal
Protein1.1 g3.9 g
Carbohydrate3.1 g10.8 g
Net carbohydrate1.9 g6.8 g
Sugars——
Added sugars0 g0 g
Fibre1.1 g4 g
Fat1.7 g6.1 g
Saturated fat0.2 g0.8 g
Trans fat——
Cholesterol0 mg0 mg
Sodium203 mg717 mg
Salt equivalent0.5 g1.8 g
Vitamins & minerals per serving
Potassium
134 mg
Calcium
16 mg
Iron
0.6 mg
Magnesium
13 mg
Vitamin A (RAE)
63 µg
Vitamin C
5 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
16 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: chana dal (split bengal gram), fresh ginger, coconut.
  • Not counted (tiny amounts or “to taste”): asafoetida.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Wilting the coriander takes the raw edge off and helps the thogayal keep an extra day.
  • If the bunch is small, add a handful of mint rather than more water.

Common mistakes

  • Cooking the coriander for long, which turns it olive-brown and flat.
  • Grinding everything together at once — the dals stay in hard pieces.

Serve with

  • Mix into rice with sesame oil, with rasam or papad.
  • Serve with curd rice, dosa, adai or pongal.

Food safety

  • Herbs carry soil; wash them in several changes of water, especially for chutneys that are not cooked.
  • Store in a scrupulously clean, completely dry jar (sterilise it in boiling water or a low oven and let it dry fully) and always use a dry spoon; moisture is what spoils chutneys, podis and pickles.

Storage

  • Keeps 3 days in the fridge in a clean jar (2 days with coconut).

Variations

  • Raw kothamalli chutney: Grind the coriander raw with the fried dals and chillies and a little more water for a brighter, thinner idli chutney.
  • Kothamalli thokku: Cook the ground paste in 3 tbsp oil until it darkens and the oil separates; keeps for 2 weeks.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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Main ingredient

Used in steps 2, 3

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