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Kothamalli Thuvayal

South Indian coriander chutney served with idili, dosa etc. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor in Recipes Course
New Update
Main Ingredients Fresh Coriander leaves, Coconut
Cuisine Tamil Nadu
Course Pickles, Jams and Chutneys
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Kothamalli Thuvayal

  • 2 cups Fresh Coriander leaves
  • Coconut
  • 2 tablespoons Gingelly oil
  • 3/4 teaspoon Mustard seeds
  • 2 teaspoons Split black gram skinless (dhuli urad dal)
  • 6 Whole dry red chillies
  • 1/4 cup Coconut
  • 1/2 lemon Tamarind
  • to taste Salt
  • 1/4 teaspoon Asafoetida

Method

  1. Clean, wash and drain coriander. Remove roots and stems, if any. Chop it roughly and keep. Heat oil and fry mustard seeds, urad dal and red chillies till golden brown. Add the coconut and tamarind, toss to mix well. Sprinkle salt and asafoetida and mix. Add the fresh coriander, mix and remove from heat. Cool and grind to a light coarse paste with just enough water.

Nutrition Info

Calories 517
Carbohydrates 22.3
Protein 7.3
Fat 44.3
Other Fiber 9.1 gm
#Asafoetida #Coconut #Gingelly oil #Mustard seeds #Salt #Split black gram skinless (dhuli urad dal) #Tamarind #Whole dry red chillies
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