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Kothamalli Thuvayal
| 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
- 2 cups fresh coriander leaves
- 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
- Salt to taste
- 1/4 teaspoon asafoetida
Method
- 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 |
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