How to make Kothamalli Thuvayal -

South Indian coriander chutney served with idili, dosa etc.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh Coriander leaves (ताज़ा हरा धनिया), Coconut (नारियल)

Cuisine : Tamil Nadu

Course : Pickles, Jams and Chutneys

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For more recipes related to Kothamalli Thuvayal checkout Green Chutney With Peanuts, Green Chutney, Green Chutney, Thai Green Curry Paste - SK Khazana . You can also find more Pickles, Jams and Chutneys recipes like Aloo Ka Achar Green Grape Salsa Mango Methambo Raw Papaya Chutney

Kothamalli Thuvayal

Kothamalli Thuvayal Recipe Card

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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kothamalli Thuvayal Recipe

  • Fresh Coriander leaves 2 cups

  • Coconut

  • Gingelly oil 2 tablespoons

  • Mustard seeds 3/4 teaspoon

  • Split black gram skinless (dhuli urad dal) 2 teaspoons

  • Whole dry red chillies 6

  • Coconut 1/4 cup

  • Tamarind 1/2 lemon

  • Salt to taste

  • Asafoetida 1/4 teaspoon

Method

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.