Sunday, February 28, 2010

Kothamalli Thogayal / Fresh Coriander Chutney

Nothing can beat the smell of Cilantro / Kothamalli in Indian cooking.  Here is my version of kothamalli thogayal.  Enjoy!!!



Ingredients:

Kothamalli / Fresh Coriander / Cilantro -  1 cup (with stem)
Tamarind paste - 1 TBSP
Oil - 1 TBSP
Salt - to taste

To roast:

Urad dal / Ulutham paruppu - 2 TBSP
Red chilli - 1
Green chilli - 1
Black pepper - 1/2 tsp
Ginger - small piece
Cumin seeds - 1/4 tsp
Peanuts - 2 TBSP (optional)

Method:
  1. Heat oil in a skillet and fry all the ingredients in the roast list to golden brown.  Let it cool.
  2. Grind the roasted ingredients with salt and tamarind past with little water to a coarse paste.
  3. Now add the kothamalli/ fresh coriander and grind until well incorporated.

12 comments:

  1. This chutney looks lovely fresh and vibrant.Love the green colour.Nice click too.

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  2. I like the bright green color of the chutney. I saute the coriander leaves too.

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  3. One of my favorites, looks delicious!

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  4. perfect green color there....One of my fav dips..

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  5. Me too a lover of cilantro. Loved ur version of chutney. Click is too good and enhances the color.

    Chitchat
    http://chitchatcrossroads.blogspot.com/

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  6. looks so colorful and yummy.

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  7. Hi latha, happy holi to you and your family...love the colour of the chutney and the flavours from it...looks very nice

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  8. happy holi...very colorful chutney..right for the season !!

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  9. Hi Latha,
    I tried this 2 days back and it came out really good .
    Thanks
    chitra.

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  10. Tried this 0 Cane out great !! - Thanks Latha

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  11. Hi... don't we have to sauté coriander leaves before grinding??

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    Replies
    1. Anon: No...We don't need to saute the coriander in this method. I like the taste and texture of fresh coriander.

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